Easter Eating pt2 - Easter Katsu Curry

Some say that eggs at Easter symbolise new life, and celebrate the resurrection.

Unfortunately I don't believe any of that old cobblers for one second, but I still love Easter. And since we all associate Easter with eggs and chicks and stuff, here's my second Easter dish - the chicken and egg katsu curry.

Katsu curry has become pretty well known in the UK thanks to certain ubiquitous Japanese-style chain restaurants, but I'm prepared to stick my neck out and claim that the chicken and egg katsu curry is a brand new invention!

I took a few chicken thigh fillets and three soft boiled eggs, then dipped them in seasoned flour, then beaten egg, and finally panko breadcrumbs. Then it was time to fry them - I cooked the chicken at a moderate temperature until golden brown, but the egg had to be cooked at full blast for just one minute to ensure it stayed runny.

Most people just make Japanese curry sauce from ready-made sauce "blocks" which, to be fair, is probably the most authentic method. But although it says "hot" on the packet, I can assure you it is anything but. So I spiced mine up a bit with some chilli, garlic, and cumin. I also added some sliced onions and grated carrot, because vegetables cancel out fried chicken.

What better way to remember Jesus and all that stuff?

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Easter Eating pt1 - Creme Egg and Bacon Sandwich

The internet is awash with recipes featuring Cadbury's Creme Eggs. Of course there are deep fried Creme Eggs (come on, who hasn't had one of those), but also creme egg doughnuts, milkshakes, brownies, and even creme eggs benedict (I really, really wish I'd thought of that first). It was a real challenge to come up with an original recipe, but I think I've done it. I give you, the creme egg and bacon sandwich.

No ordinary bread would have sufficed for this sandwich. I used french toast - two slices of white bread, soaked in egg, and fried until brown and crispy. And then spread with a generous layer of peanut butter.

I used streaky bacon, because it crisps up much better than back bacon. I brushed the slices with lots of maple syrup, and put them under a hot grill until ultra crispy.

Finally the egg. I simply chopped it up, melted it down, and then poured it over the bacon.

I was a bit concerned about the combination of bacon and sickly sweet creme egg - despite the fact that bacon desserts/cakes seem to be all the rage these days. But to tell you the truth I could hardly taste the bacon through all the sweet stuff, apart from a hint of saltiness. Which I decided was probably a good thing.

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