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Although the Easter bunny normally delivers treats of the sweet variety, this Easter season could also be a chance to embrace the savoury side of our palettes.
Express caught up with Steve Smith, Head Chef of Bohemia and holder of a Michelin Star for over 15 years, who provided his five top dishes for the Easter season.
He believes there’s much more to an Easter feast than over-indulging on chocolate eggs and hot cross buns…
Steve said: “I have put together the tips using seasonal ingredients and the famous Jersey Royal potato, which is so important to the Island. As their season is very short, Easter is a great opportunity to make the most of them."
“Lamb is typically associated with spring so it is the ideal dish for the main course and the perfect dish to serve with Jersey Royals. We are very lucky in Jersey to have access to such wonderful seafood which is why I cook with seafood all year round, however langoustine is always the most popular during Easter.”
Devilled eggs are a great canapé or starter dish. After boiling your eggs, half them and spoon out the yolk. Mayonnaise and mustard always work well, but you can be as creative as you wish with the filling. You can also be playful with the garnish – thinly sliced olives make for great Easter bunny ears!
Jersey Royal Soup is a great starter dish for an Easter feast. Sweat the onion and leek in butter without colouring, and then add potatoes, stock and double cream. Simmer gently for 10 minutes, then finish by blending together the ingredients and finally add fromage blanc.
We feature fresh fish heavily on our menu and langoustine is in season during this time of year, so it’s always a popular choice with diners during the Easter period. The shellfish goes particular well with parsnip and sea herbs cobnuts, which is how we serve ours in the restaurant.
For the main event, roast lamb is the ideal spring dinner party main dish - providing your guests aren’t vegetarian! Consider purchasing a lovely lamb loin & braised neck, which is delicious with peas and roscoff onion (this is how we serve it at Bohemia).
Purple sprouting broccoli is a delicious side dish to serve your dinner party guests, as it goes well with most meats and is in season in April. Add roasted garlic and pickled walnuts, as they have a savoury-sour flavour which perfectly complements the greens.
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