Bringing a taste of Spain to this year’s Easter celebrations, Brindisa have created a line-up of seasonal dishes that are traditionally enjoyed in Spain during the festivities.
As one of the most important dates in the Spanish calendar, Easter, or Holy Week as it’s known in Spain, sees people all over the country come together in celebration. The streets are flooded with processions of extravagantly coloured floats and the air is filled with Spanish music and cheer.
This year, Brindisa’s founder Monika Linton and Group Head Chef Leo Riviera have created a “Bunny Bomba”, typically from Barcelona these giant croqueta-esque balls are stuffed with potato and braised rabbit, served with romesco sauce and topped with dark chocolate shavings. Also joining their Easter line-up is Brindisa’s Hot Cross “Buñ-uelos”, their nod to the traditional hot cross bun. Buñ-uelos are a Spanish style fried-doughnut and one of Spain’s most loved pascua puds that have been filled with hot cross bun infused crème pâtissière and topped with Extremadura’s prized Moon lemon zest and dried fruit.
Exclusively at Brindisa Shoreditch, Monika and Leo have also created a sharing version of Brindisa’s famous Huevos Rotos (broken eggs with fried potatoes) with a giant ostrich egg taking centre stage.
‘The Spanish calendar is full of celebration, from quirky festivals to religious holidays, all are marked with big feasts. For Easter this year we wanted to add our own take on some British Easter classics – we couldn’t possibly ignore the beloved hot cross bun! We’ve had a lot of fun creating these dishes and are looking forward to sharing them with the wider Brindisa family,” says Monika Linton.