Easter Menu in your Malibu
If you are travelling over the Easter period, this is no reason to miss out on the culinary delights of the holidays. You can easily conjure up a delicious 3-course meal in your Malibu motorhome or Malibu Van. Start with stuffed salmon rolls, followed by lamb fillets with parmesan potatoes for the main course and a fruity mango cream in a glass for dessert.
We hope you enjoy cooking and wish you a good appetite.
Appetiser: Stuffed salmon rolls with baguette
Mix the cream cheese with the finely chopped herbs and season with lemon juice, salt and pepper. Cut the smoked salmon into slices and spread generously with the cream cheese. Then roll up the salmon from the narrow side and cut into approx. 2 cm thick rolls using a sharp kitchen knife. Slice the baguette and serve with the salmon rolls.
Main course: Lamb fillets with parmesan potatoes
Ingredients for 4 people:
- 1 kg Pre-cooked waxy potatoes
- 2 Bunches of spring onions
- 20 grams Parsley
- 1 clove of garlic
- 1 Lemon
- 4 tbsp Olive oil
- 4 tbsp Pine nuts
- 1 pinch of Sugar
- 2 tbsp Light balsamic vinegar
- 400 grams Lamb fillet
- 50 grams Parmesan
- Salt
- Pepper
Preparation:
Wash the potatoes and cook in a pan of salted water for 20 minutes, covered with a lid. wash the spring onions and cut into thin rings, wash and finely chop the parsley. Peel and finely chop the garlic, wash the lemon in hot water and finely grate about 1 teaspoon of zest.
Heat 2 tbsp olive oil in a pan, toast the pine nuts, add the spring onions and chopped garlic, sugar and toss in the pan for 1-2 minutes. Then deglaze with balsamic vinegar. Add the parsley and lemon zest to the pan when it is no longer hot and season with salt, pepper and sugar. Then transfer to a bowl.
Then clean the pan and sear the lamb fillets in the hot pan for approx. 5-10 minutes on all sides. Season with salt and pepper and then leave to rest for approx. 5 minutes wrapped in aluminium foil.
Drain the potatoes and leave to cool briefly. Spread the potatoes on the plate and grate the Parmesan over the potatoes. Serve with the lamb fillet and spring onions.
Dessert: Mango cream in a glass
Ingredients for 4 glasses:
- 150 g Cream
- 0.5 packet of Cream stiffener
- 0.5 pack Vanilla sugar
- 175 grams Low-fat quark
- 50 grams Sour cream
- 30 g Sugar
- 1 teaspoon Lemon zest
- 1 Mango
- 3 tablespoons Mango juice
- 4 Sponge fingers
Preparation:
For the cream, whip the cream, cream stiffener and vanilla sugar until stiff and chill. Mix the low-fat quark, sour cream, sugar and lemon zest until smooth. Then fold the cream into the custard. Divide half of the cream into the 4 glasses. For the fruit layer, finely dice the mango and mix with the mango juice. Spread a good layer of the fruit mixture over the glasses and then top with the remaining quark cream. Chill the dessert for approx. 2 hours and decorate with the ladyfingers before serving.
