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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