Food trends for Easter 2019
Steve Smith from Bohemia in Jersey believes there’s much more to an Easter feast than over-indulging on chocolate eggs and hot cross buns. Here are his top dinner party and family feast tips to make the holidays a little different this year.
Easter eggs with a difference
Try devilled eggs: “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!”
Try Jersey Royal Soup: “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.”
Look for in-season shellfish at your independent fishmongers. We love The Fishmongers at Tisbury, just 15 minutes from Salisbury. “Shellfish goes particular well with parsnip and sea herbs cobnuts, which is how we serve ours in the restaurant.”
Love your lamb
For a show-stopping Easter Sunday main: “Consider purchasing a lovely lamb loin & braised neck, which is delicious with peas and roscoff onion (this is how we serve it at Bohemia).”
Try purple sprouting broccoli as a healthy and eye-catching, in-season side dish. “Add roasted garlic and pickled walnuts, as they have a savoury-sour flavour which perfectly complements the greens.”
Bohemia Restaurant at The Club Hotel & Spa provides unrivalled Michelin Star dining in the heart of Jersey. Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus.
Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands,
Call 01534 880 588 or visit www.bohemiajersey.com
For Easter and Mother’s Day menus, see www.bohemiajersey.com/event/mothers-day-sunday-lunch
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