The Easter celebrations vary in tradition across cultures. Goa, given her geography and culture, it is simply fitting to have seafood, for the most joyous celebrations.
Celebrations, feasts, and cultures have evolved over the centuries. Over generations, Christians as a devotion and as part of their sacrificial offerings at the time of lent, would abstain from eating meat. Easter Sunday marks the end of Lent and is celebrated commemorating the resurrection of Jesus, and the defeat of death and the hope of salvation.
As the meat abstinence comes to a close at Easter, the menu would also reflect that. And so different varieties of Easter delicacies are prepared as a part of the festivities and in many countries, seafood and fish prominently, is added back to the table. The Easter celebrations vary in tradition across cultures. Goa, given her geography and culture, it is simply fitting to have seafood, for the most joyous celebrations.
Here are two exclusive recipes by Mr. Lincoln Bennet Rodrigues, Founder and owner of The Bennet and Bernard Company who also owns Black Vanilla Café, Goa
Honey Garlic Glazed Salmon
Prep time : 10 mins | Cook Time 20 mins | Serves 2
● 1/3 cup Himalayan Raw Honey
● Soy sauce 3 tbsp
● Butter 3 tbsp
● Lemon juice 1 tsp
● Red pepper flakes 3 tbsp
● Casa Rinaldi extra-virgin olive oil
● 100-200 grams Atlantic salmon filets, patted dry with a paper towel
● Kosher salt 1⁄2 tbsp
● Freshly ground black pepper
● 3 cloves garlic minced
● 1 lemon sliced into rounds
● Take a medium bowl and whisk together honey, butter, soy sauce, lemon juice &
red pepper flakes.
● Take a large skillet and place it over medium-high heat, add two tablespoons of oil
& heat it (dont smoke) now add the salmon skin-side up and season with salt and
● Cook salmon for about 6 minutes, until golden then flip over and drizzle with the
remaining tablespoon of oil.
● Now add garlic to the skillet and cook for a minute, until fragrant.
● Add the honey mixture and sliced lemons and cook until mixture is reduced by
● Baste salmon with the sauce. Garnish with sliced lemon and serve.
Lamb Chops with Rosemary Gravy
Prep time 10 min | Cook time 20 min | Marination Time 1 hr | Serves 2
Ingredients (Lamb Chop Marinade )
● 500grm lamb chops (Lamb Loin chops)
● 30ml extra virgin olive oil
● 2 garlic cloves , finely chopped
● 1 tbsp rosemary leaves, finely chopped
● Half tsp pepper
● Half tsp salt
● 1 cup beef stock
● 1.5 tbsp flour , plain/all purpose
● 1 tbsp rosemary leaves , finely chopped
● 1 rosemary sprig
1. Mix all the marinade ingredients together, apply evenly on each side of the Lamb chops.
2. Leave the marinade chops aside for at least 1 hour.
Cooking the Lamb Chops:
1. Heat a large skillet over high heat.
2. Take the Lamb chops, scrape off the excess garlic & place the Lamb chops in the skillet.
Flip the chops, heating them on each side ( for medium rare) for 3 - 4 minutes.
3. Remove the lamb chops from the skillet and place on a platter. Cover with foil and rest for
3 minutes while preparing the gravy.
1. Place a skillet on medium heat, and pour 3 tbsp oil & add flour and stir for 30 seconds.
2. Pour in beef stock stirring constantly. If you have lumps, use a whisk.
3. Add chopped rosemary and rosemary sprig.
4. Stir for 2 - 3 minutes until it thickens in a gravy consistency.
1. Serve lamb chops with gravy over creamy mashed potato and a side of peas.