February 14, 2019 – Published in Design & Decor Spring 2019 issue
Bright and colourful dishes
Words: Liz Said
Photography: Nikki Arnett
(All ingredients in the recipes may be purchased from Scotts Supermarket)
Spring! This is where I start living again. I am always so glad to see the back of the winter months.
This spring feeling is also reflected in recipes. No more comfort food and instead we turn to bright and colourful dishes. And what better to reflect this than the Salmon and Beetroot Terrine, with each slice revealing the vibrant red of the beetroots. Make sure not to overcook the broccoli florets so as to keep their bright green colour which together with the lemon potatoes make perfect sides for the Peppered Roast Rib of Beef. These two dishes also compliment the Seabass Fillets in a Potato Crust perfectly.
The Apple, Chocolate and Orange Hot Cross Buns, make a very nice change from the traditional ones, especially for those who just cannot stand dried fruit. And last but not least, the Croquembouche – a tower of choux buns with a lemon filling and beautifully decorated with perlini and rice paper flowers is just the picture of Spring!
BAKED POTATOES WITH LEMON AND BAY LEAVES
1.5kg potatoes, peeled
Juice of 2 lemons
Grated zest of 1 lemon
100ml olive oil
300ml vegetable stock
3 cloves garlic, crushed
1 tsp dried oregano
6 bay leaves, fresh or dried
1 tbsp polenta (omit for gluten free version)
Preheat the oven to 200˚C/Gas 6; cut the potatoes into slices, about 6cm thick and arrange them in a large roasting tin; they should be no more than just a couple of slices deep and slightly overlapping.
Mix the lemon juice, olive oil, stock, garlic, oregano, salt and a good grinding of black pepper; pour all over the potatoes, then tuck in the bay leaves and sprinkle with the polenta.
Bake uncovered in the oven for 40 minutes until golden, then stir to turn the potatoes over and return to the oven for another 30-40 minutes or until tender and golden brown with crispy edges; stir once or twice during the cooking.
Scatter with lemon zest and serve; remove the bay leaves before eating.
See more recipes from Design & Decor Spring 2019 issue