EASTER
Push the boat out at
EASTER
On the celebration scale, Easter is now up there with Christmas and is held as one of the few times of the year that families can all get together and enjoy a feast and a few drinks. A time of the year associated with some really great ingredients, pushing the boat out at Easter and incorporating some really fresh, seasonal food into your menu is a lovely way to treat your loved ones and submit to a bit of indulgence – with the help of some top tips from Steve Smith, Michelin-starred head chef at Bohemia Bar & Restaurant in Jersey( www. bohemiajersey. com), we’ ve compiled an impressive four-course Easterinspired menu and added a couple of alternative tipples too.
Appetiser:
DEVILED EGGS
It’ s Easter, so Easter eggs are compulsory. This savoury version is a little different from the sweet treat, but no less tempting for it.
INGREDIENTS:
• 6 eggs
• 1 heaped tbsp mayonnaise
• ½ tsp salt
• ½ tsp pepper
• 1 heaped tsp mustard
• 1 tbsp powdered paprika
METHOD:
1. Boil the eggs for 12 minutes. Make sure the water covers the eggs in the pan.
2. Once boiled, place the eggs into a bowl of cold water and allow to cool for 5 minutes.
3. Next, peel the eggs and slice them lengthwise. Scoop out the yolks and keep them to one side in a separate bowl, and put the hollowed out egg whites on a plate.
4. Mix the mayonnaise, salt, pepper, mustard and yolks to a creamy texture.
5. Spoon the yolk mixture into the egg whites( or use a piping bag) and sprinkle a little paprika powder over the top.
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