insideKENT Magazine Issue 61 - April 2017 | Page 96

EASTER
Push the boat out at EASTER cont.
Starter:
STEVE SMITH’ S JERSEY ROYAL SOUP
This is a fantastic soup; nice and hearty, but not too heavy, it won’ t fill your guests up too much before the main course.
INGREDIENTS:
• 350g onion, finely chopped
• 350g white leek, finely chopped
• 100g unsalted butter
• 500g finely sliced Jersey Royal potatoes
• 1ltr white chicken stock
• 300ml double cream
• 300ml fromage blanc
• Salt and pepper
• Sprig of thyme
METHOD
1. Sweat the onion and leek in the butter without colouring.
2. Add the potatoes, stock and double cream.
3. Bring to the boil then simmer gently for 10 minutes.
4. Blend and pass, and add the fromage blanc.
5. Adjust the seasoning and consistency if required, then serve.
Fish Course:
LANGOUSTINES WITH LEMON PEPPER BUTTER
In season at this time of year, langoustines are juicy and packed full of flavour. This zesty and fragrant dish really heralds spring, pushing those winter blues well into the past.
Main Course:
LAMB LOIN WITH PEAS
Lamb is the most traditional of Easter dishes, but that doesn’ t mean it has to be boring. This recipe combines all the elements of a traditional Easter lunch with some modern twists and trimmings.
INGREDIENTS:
• 1kg of the freshest langoustines you can find – that’ s about 18
• 400ml white wine
• 50g breadcrumbs
• Olive oil
• 2 lemons
FOR THE LEMON BUTTER:
• 100g butter( softened)
• 2tsp black pepper
• Zest of 1 lemon
• Pinch of salt
METHOD:
1. Make the butter by mixing the butter, black pepper and the zest of one lemon. Add a pinch of salt for seasoning and put to one side.
2. Heat the grill to high. While that’ s heating up, pour the wine into a saucepan and add the langoustines. Bring to the boil then lower the heat and simmer, covered,
for about 5 minutes. Remove langoustines from the saucepan and allow them to cool.
3. Once cooled, cut the langoustines in half lengthwise remembering to remove and discard the black vein.
4. Place the langoustines flesh side up on a baking tray. Spread the lemon pepper butter over the top of them and sprinkle breadcrumbs on top of that. Drizzle with olive oil.
5. Grate the zest from one lemon, then cut both lemons in half. Place the lemon halves on the baking tray and grill it all for about 5-7 minutes. The langoustines can burn quickly, so you will need to check them.
6. Once cooked, sprinkle the remaining lemon zest over the top and serve.
INGREDIENTS:
• 600g lamb loin
• 2tbsp vegetable oil
• 2 rashers of smoked streaky bacon, diced
• 1 medium onion, diced
• 500ml lamb stock
• 110g cooked peas
• 50g butter
• 1 sprig of mint
• Salt and pepper
METHOD:
1. Preheat the oven to 160 ° C.
2. Season the lamb with salt and pepper and put to one side.
3. Heat a frying pan over a medium heat( make sure it’ s ovenproof) and add one tablespoon of vegetable oil once it is hot.
4. Add the lamb to this pan and keep turning it so that it is browned all over – take your time as the more even and deep the browning is, the better the flavour will be.
5. Put the frying pan full of lamb into the oven and bake for 8 to 10 minutes. Once cooked, take it out of the oven and allow to rest for around 15 minutes.
6. In a separate frying pan, fry the bacon until crispy. Add the onion and fry for another 2 minutes then pour in the stock. Bring to the boil.
7. Add the peas, butter and mint, season, and allow to simmer for 2 minutes.
8. To serve, ladle a portion of the pea and mint mixture onto a plate and lay slices of lamb over the top.
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