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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 classico
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 advance!

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
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