Forget the chocolate eggs, this Easter we’re glazing with pure Canadian maple syrup!
Planning your Easter menu? This year, why not add a touch of unexpected sweetness with pure Canadian maple syrup? Spring has sprung in Canada, and maple syrup producers are busy tapping trees to collect the fresh sap that will be transformed into the delicious syrup we love.
Forget the usual suspects – Chef Luke Mangan, famed for his innovative cuisine which can be found at the newly opened Luc-San, is using pure Canadian maple syrup to create exciting twists on classic Easter dishes. Imagine maple-glazed bruschetta with crushed peas and bacon for a touch of sweetness and crunch, or a maple-roasted chicken with spiced pumpkin and broccolini for a delightful main.
Pure Canadian maple syrup boasts a rich history and sustainable production methods, making it a perfect addition to your Easter table. Embrace tradition with a touch of maple magic! Curious about the world of Canadian maple syrup? Find out more here.
Bruschetta Of Crushed Pea, Maple & Bacon (6 pieces)
Ingredients
400g frozen peas
1 packet Coles pancetta crumb
120mls maple syrup
100g Coles Danish white cheese
6 slices sesame Pane Di Casa white sourdough Vienna
Method
- Defrost the peas under cold water and then place them into a robot coupe and pulse to get a crushed pea effect.
- Place the peas into a small pot and heat till warm, season with salt, freshly ground black pepper, and a drizzle of extra virgin olive oil, and keep warm.
- In a pan place on medium heat, place the pancetta crumbs and cook for 5 minutes while stirring, then add the maple syrup and reduce this until the pancetta is nice and sticky, remove from the pan and place onto a clean tray.
- Drizzle the sliced sourdough with extra virgin olive oil, char grill or toast the slices then place on a tray.
- Divide the pea mix between the grilled sourdough, break the Danish white cheese into small pieces, and place on top of the pea mix. Place a generous amount of maple pancetta to garnish.
- Serve while warm.
Maple Roasted Chicken With Spiced Pumpkin & Broccolini (Serves 10)
Ingredients
150 mL extra virgin olive oil, plus extra to drizzle
4 Tbsp Maple Syrup
10 Chicken breasts, skin on
4 tsp Provencal herb mix (equal parts- thyme, sage, rosemary, parsley & chives)
2 cloves crushed garlic
500mg peeled & diced pumpkin
1 onion, sliced
6 rashers rind less bacon, sliced into short batons
½ cup gravy
120 mL of White wine
3 bunch broccolini
Method
Marinade
- Mix the extra virgin olive oil and maple syrup, Provencal herbs, and garlic, and marinate the chicken for 1 hour.
- Then seal the chicken breast in a hot nonstick pan till the skin is browned.
- Peel & dice the pumpkin into ¼ inch cubes, Place on a baking tray that has been covered in tin foil with the pumpkin, strips of bacon, and onion, sprinkle with olive oil, salt, and cracked black pepper. Start roasting in Med oven 180°C for about 20 minutes, then place the marinated and sealed chicken breast on top (including all the marinade) to finish cooking the pumpkin and the chicken. Takes another 15 minutes approx (don’t overcook)
- Trim the broccolini, and blanch in boiling salted water for only a few seconds, refresh in iced water and heat when required
To Serve
- Remove the breast and keep warm, spoon the pumpkin, bacon, and onion mixture into center of serving plate, pour the juices and marinade into a pan, add a splash of white wine, reduce for about 30 seconds, and then add gravy, bring to boil, check to season
- Carve chicken breast and arrange over the pumpkin, strain over the sauce, and serve, goes great with rice, noodles, or mashed spuds.
Spice Roasted Maple Pumpkin With Sour Cream (Serves 4)
Ingredients
1 large butternut pumpkin
2 tbsp Luke Mangan Curry spice
½ cup maple syrup
½ bunch mint
4 tbsp extra virgin olive oil
Butter
Sour cream
Method
- Peel the pumpkin and chop it into large diced squares, add extra virgin olive oil and curry spice and mix well.
- Place the pumpkin in an oven tray and roast until golden in colour on 170°C degrees until just tender, remove from the oven and drizzle over half of the maple syrup and toss to coat.
To Serve
- Heat a pan to medium-high heat, add the pumpkin and toss until warmed through add the remaining maple syrup and a nob of butter until the pumpkin is glistening.
- Dollop the sour cream on the plate and add the roasted pumpkin on top.
- Scatter with mint leaves and season with flakey salt
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