No Excuses Ibiza BBQ

    Natural Born Griller: Making Easter Easy!

    Alright then folks, between all the fancy restaurants, design fashionistas
    and luxury stuff, we are here to hold up the flag for some real
    down-to-earth food in the tradition of the true Mediterranean. Welcome to
    the new Essentialibiza BBQ Blog powered by Flying Pig Ibiza Catering.
    Yeeehhaaaw, winters finally over, everyday it gets a bit warmer, days are
    longer, the sun is smiling and the next stop is called EASTER WEEKEND!
    Everyone is looking for light and fresh stuff on the plate, diary
    products, herbs, fruits and acid are fab these days, it’s Springtime –
    yawzer! For those of you who are going to send out Easter invitations to
    lovely people and as usual, the hyper critical mother-in-law (grrr) there
    is always one big question mark, how on earth can I cook something easy,
    cost efficient and cool without spending a fortune and ending up in a
    total hopeless mess, formerly known as “my kitchen”? The natural born
    griller will help you to do both the prep and the cooking, the relaxed and
    easy way. The big secret of cooking a great meal with lots of people is
    time structure and organization! Hogman picked a Easter Menu everyone can
    do without being a wizard on the stove. So be brave and lets get it on!

    Lets See What We Have – Menu
    The Foreplay:
    Easter aioli, fresh bread and grilled Artichokes in springtime vinaigrette
    Orange ginger Carrot soup with crème fraiche and coriander.
    Alto Punto:
    Grilled polenta easter bunnies with fresh green asparagus and bizan lamb
    chops in rosemary and garlic
    Happy Endings:
    Sixties style fresh strawberries in campari and mint

    Alright, for those who think that this is not manageable, please now click
    on your favorite restaurant website and book a table, ha! For all others,
    ladies and gentlemen, please start your engines… As my old chef used to
    say, “Son, the start and finish must be great – then people will forgive
    you some hic-ups in the middle!” All this can be prepped 1-2 days in

    All you need for a cool easter mango aioli is to buy a fresh RIPE mango,
    peel and purree it, add a sprizz of ime to it and mix it with quality
    local aioli – combine it with your favorite local bread – there’s your
    funky combo to start with. DONE and put it in the fridge.

    The Grilled Artichokes In Springtime Vinaigrette Classic
    Buy one artichoke per person and clean it, cut them in half and boil them
    in salt water for 10 minutes, dry them well and marinate the soft
    artichokes with freshly squeezed lemon. DONE and put in the fridge!

    Vinaigrette Classico (Oil and Vinegar plus herbs)
    Easy peasy, a vinaigrette is three parts oil to one part vinegar – got it?
    Add salt and pepper (white) and fresh, mixed and chopped herbs to it, I
    love a little Dijon mustard – simply perfect! Balance with some sugar and
    once again… DONE and put in the fridge!

    Freestyle: Orange Ginger Carrot Soup With Crème Fraiche And Coriander
    Buy fresh carrots and peel them nicely, cook them in saltwater until very
    soft, then replace the water with fresh orange juice and blend the mix
    very fine. Add some grated fresh ginger, sugar and a little cream to it –
    DONE and put in the fridge!

    ALTO PUNTO (Da Maincourse…)
    Fresh green asparagus – peel the lower part or cut it off, boil it in
    saltwater until nearly soft then take it out and put it in iced water to
    keep the green color, dry off and store it in a box with a lid. DONE and
    put in the fridge!

    Grilled Polenta Easter Bunnies With Fresh Green Asparagus And Lamb
    Chuletas In Rosemary & Garlic:

    Mediterranean Polenta, a classic and easy to make in a few steps. Standard
    recipe : 3 cups cold water to every 1 cup cornmeal polenta. Little salt
    and you can add whatever you like – chopped, dried tomatoes, herbs,
    spices, mushrooms etc…
    Bring the water to the boil, reduce to a simmer and pour in the polenta
    steadily, stirring constantly. Continue to stir until the polenta is
    thickened. It should come away from sides of the pan, and be able to
    support a spoon, spread the polenta onto a baking sheet lined with
    parchment paperlet and stand until cold. Take rabbit shaped cutter and cut
    it in shape. There are your Bunnies! DONE and put it in the fridge
    (covered). Now It Gets Even Easier… Marinate your lamb chops (3 per
    person) with chopped garlic, fresh Rosemary and black cracked pepper, add
    a little olive oil. DONE and put it in the fridge (covered).

    Desert – Sixties Style Strawberries In Campari And Mint
    Get some V shaped glasses, cut the strawberries and marinate them with
    campari and some dusted sugar, now make cookie crumbles and put them in
    the glass first, then add plain yoghurt, your marinated strawberries,
    crumbles and yogurt, until the glass is filled, keep the fresh mint for
    decoration… DONE put it in the fridge (covered).

    On The Day: 1 Hour Before
    Fire up your grill, in the mean time put your Easter aioli and fresh bread
    on the table, put your artichokes on the grill until they get a nice color
    – serve warm with your vinaigrette and herbs. Heat up your soup on the
    stove, before serving add your crème fraiche and chopped coriander. Heat
    up your asparagus and add some butter to it. Right beside the chops grill
    your easter polenta bunnies as well – that’s easy… If something gets a
    little burned, call it “creole cooking” you will get away with that one
    ha! If you have more than 6 guests, try the easy family style service on
    platters and bowls) It’s authentic and takes the stress away from you and
    after all, it looks great on the table! The whole thing doesn’t need more
    than 20 – 30 minutes, depending on the amount of guests. Have somebody
    open a bottle of Spanish wine for you and call the guests to the table.
    Aaahh the dessert, when it’s time, pull your glasses off the fridge and
    add some fresh mint and chopped nuts on top, smiling while serving!

    Hope you’re having fun with an easy local Easter menu at affordable cost.
    Just follow the steps and no one will get hurt. And, like always, get the
    music right – click Hogmans BBQ essentials on spotify…

    If you have NO TIME at all or even more guests than your kitchen can
    handle, you always can call us at Flying Pig Ibiza Catering. We deliver a
    complete Easter lunch or dinner to your doorstep. Booking with our online
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