Easter is a time for creative cooks to show off their most impressive mini egg-hatching cakes and decadent chocolate desserts. I can usually see my feed on social filled with ideas of hosting brunches and dinners. But why not spend the weekend cooking up an Easter feast for your friends and family? While the famous Lindt chocolate bunny rules the holiday season, savory Easter dishes often get sidelined. I agree!
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! Bohemia Restaurant at The Club Hotel & Spa in the Channel Islands 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 dining experience geared toward ingredient and flavor driven tasting menus. Below, the Michelin-starred chef recommends his five top dishes for a show-stopping Easter dinner party.
Easter eggs : Deviled 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!
Seasonal Soup : 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.
Hooked on Shellfish : 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 particularly well with parsnip and sea herbs cobnuts, which is how we serve ours in the restaurant.
Load up on Lamb : 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 and braised neck, which is delicious with peas and roscoff onion (this is how we serve it at Bohemia).
Give in to the Greens : Purple sprouting broccoli is a delicious side dish to serve your dinner party guests, as it goes well with most meat and is in season in April. Add roasted garlic and pickled walnuts, as they have a savory-sour flavor, which perfectly complements the greens.
So what’s your Easter party menu? Are there certain signature dishes you prepare?
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