OLYMPIC swimmer Eamon Sullivan shared his favourite Easter recipes at a cooking demonstration last week.
He was at Westfield Whitford City shopping centre to celebrate the launch of the revamped fresh food precinct.
Here are the recipes so you can recreate them at home this long weekend.
Eamon Sullivan’s Chicken Schnitzel Stuffed With Marjoram & Fetta Sun-Dried Tomatoes
2 chicken breasts, halved lengthways
2 tbsp sun-dried tomatoes
30g fetta, crumbled
1 tbsp marjoram leaves
Freshly ground pepper
2 cups sourdough crumbs
1 tbsp thyme leaves,
1 egg, lightly beaten
1/2 cup plain flour
Olive oil for shallow frying
Place 1 halved chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin gently pound until the chicken is about 3mm thick. Repeat with remaining chicken. Slice each piece of chicken in half, widthways.
Lay 4 pieces of chicken onto a clean work surface. Divide sundried tomatoes, fetta and marjoram between the middle of chicken pieces leaving a 1cm gap around the edge of the chicken. Season with salt and pepper. Place the other piece of chicken over the top of each one. Gently push around the edges to seal.
Place breadcrumbs and thyme in a bowl, toss to combine. Season with salt and pepper. Place flour and egg into two separate bowls. Coat chicken in flour and shake off any excess, then dip into the beaten egg, then the breadcrumbs, pressing firmly to coat. Repeat with rest of chicken. Add enough oil to a large frying pan to reach a depth of ½ cm and heat over medium heat. Add chicken making sure not to overcrowd the pan and cook for 2-3 minutes each side or until golden brown. Drain on paper towel.
Eamon Sullivan’s Salmon With Orange And Fennel Salad
200g piece of salmon fillet, skin on
1 baby fennel bulb
60g mixed lettuce
3 medium oranges
1 tbsp wine vinegar
1 tbsp orange juice
2 tbsps olive oil
Season the salmon fillet with salt and cook skin side down for 5-10 minute until almost cooked through. Turn pan off and flip over to finish cooking through.
For the salad, segment the orange and mix lettuce and shaved fennel together.
Mix through the dressing and serve the salmon on top of the salad.
Eamon Sullivan’s Hot Cross Bun & Butter Pudding
6 chocolate hot cross buns
30g unsalted butter
125g dark chocolate,
1 Valhalla bean
600ml think cream
600ml thickened cream
Zest of 1 orange
170g caster sugar
Split the hot cross buns and butter each half. Lay the bases in a 2-litre (8-cup) baking dish, sprinkle with the chopped dark chocolate, then place the bun tops on the bases.
Place the vanilla pod and seeds in a saucepan with the creams and zest, and heat over low heat until just simmering. Remove from the heat.
Beat the eggs, sugar and brandy until just combined, then pour into the warm cream, stirring continuously. Strain the custard evenly over the buns and set the pudding aside for 30 minutes for the buns to soak up some of the custard.
(The pudding can be prepared to this stage several hours in advance and refrigerated – just bring to room temperature before baking.)
When ready to cook, preheat the oven to 170°C.
Place the pudding dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the pudding dish. Place in the oven for about 45 minutes or until the custard is set. Dust with icing sugar and serve with extra cream if desired.