insideKENT Magazine Issue 72 - March 2018 | Page 55

FOOD+DRINK
Easter Feasting …WITH A TWIST
WHETHER YOU’RE GOING TO SPEND THE LONG, LEISURELY EASTER WEEKEND HUNTING
FOR CHOCOLATE EGGS WITH YOUR LITTLE ONES, GETTING ALL OF YOUR FRIENDS
TOGETHER FOR AN EXTENDED KNEES-UP, OR SPENDING QUALITY TIME WITH YOUR
FAMILY, THERE IS ONE THING THAT ALL OF THESE SCENARIOS WILL HAVE IN COMMON:
FOOD. EASTER IS A TIME FOR FEASTING, SO WE’VE POOLED SOME WONDERFULLY
TRADITIONAL RECIPE IDEAS HERE ALONGSIDE SOME QUIRKIER ALTERNATIVES FOR
THOSE OF YOU WHO LIKE TO STRAY FROM THE NORM.
STARTER
Alternative: Crispy-skinned salmon with Chilean Chili Salsa (4)
Ingredients:
• 4 boneless, scaled salmon fillets (about 150g each)
• 1tbsp vegetable oil
• 1tsp salt
Traditional: Classic Potted Shrimp (6)
Ingredients:
• 100g unsalted butter
• 2 pinches cayenne pepper
• 1 generous grating of nutmeg
• 350g cooked and peeled North
Atlantic prawns, or shrimps
• 1 ciabatta loaf
• 1tbsp olive oil
• 1 lemon, cut into wedges
to serve
Method:
1. The day before, melt the butter
in a small saucepan over a low
heat and add the cayenne
pepper and nutmeg. Add the
prawns or shrimps to the pan,
stir to warm through, and
season.
2. Using a large slotted spoon,
remove the prawns and press
them into your ramekins. Allow
to cool, then chill for 10-15 mins
or until set. Once set, pour the
leftover butter in the saucepan
over the prawns to cover (you
may need to reheat to melt).
Return to the fridge to set
overnight.
3. Before serving, heat oven to
200°C. Cut ciabatta into thin
slices, drizzle with olive oil and
toast on a tray in the oven. Once
golden, arrange on a serving
board with the potted prawns
and lemon wedges alongside.
For the Chilean Chili Salsa:
• 1 medium onion, peeled and finely chopped
• 4 spring onions, finely sliced
• 1/2 a yellow pepper, deseeded and finely chopped
• 3 tomatoes, finely chopped
• 3 cloves garlic, finely chopped
• 1 large green chilli, deseeded and finely chopped
• 1 large red chilli, deseeded and finely chopped
• 1/2 cup roughly chopped coriander
• 1/4 cup red wine vinegar
• 1tsp sugar
• 1/4 tsp salt
• 1/4 cup grapeseed oil
Method:
1. For the salsa, mix the ingredients together and allow to stand at
room temperature.
2. Heat a heavy frying pan over high heat and brush the skin of the
salmon with a little oil.
3. Season the skin side of the salmon with salt and place the salmon
in the pan skin-side down. Press with a spatula on the back of the
first 20 seconds of cooking to keep the skin against the pan. Cook
for about three minutes on the first side until the skin is browned
and crisp.
4. Season the flesh side of the fish, tu