insideKENT Magazine Issue 61 - April 2017 - Page 95

EASTER

Push the boat out at

EASTER

On the celebration scale , Easter is now up there with Christmas and is held as one of the few times of the year that families can all get together and enjoy a feast and a few drinks . A time of the year associated with some really great ingredients , pushing the boat out at Easter and incorporating some really fresh , seasonal food into your menu is a lovely way to treat your loved ones and submit to a bit of indulgence – with the help of some top tips from Steve Smith , Michelin-starred head chef at Bohemia Bar & Restaurant in Jersey ( www . bohemiajersey . com ), we ’ ve compiled an impressive four-course Easterinspired menu and added a couple of alternative tipples too .
Appetiser :
DEVILED EGGS
It ’ s Easter , so Easter eggs are compulsory . This savoury version is a little different from the sweet treat , but no less tempting for it .
INGREDIENTS :
• 6 eggs
• 1 heaped tbsp mayonnaise
• ½ tsp salt
• ½ tsp pepper
• 1 heaped tsp mustard
• 1 tbsp powdered paprika
METHOD :
1 . Boil the eggs for 12 minutes . Make sure the water covers the eggs in the pan .
2 . Once boiled , place the eggs into a bowl of cold water and allow to cool for 5 minutes .
3 . Next , peel the eggs and slice them lengthwise . Scoop out the yolks and keep them to one side in a separate bowl , and put the hollowed out egg whites on a plate .
4 . Mix the mayonnaise , salt , pepper , mustard and yolks to a creamy texture .
5 . Spoon the yolk mixture into the egg whites ( or use a piping bag ) and sprinkle a little paprika powder over the top .
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