ENTERTAINING

Recipes

February 2, 2018 – Published in Design & Decor Spring 2018 issue

Serving spring dishes for Easter

Words: Liz Said

Photography: Nikki Arnett

(All ingredients in the recipes may be purchased from Scotts Supermarket)

Easter is early this year, but we still feel that we have to leave the comfort food of winter behind and serve spring dishes.

The wonderful colours in the red pepper terrine, which is served cold, remind us that spring is here.

Lamb is a traditional Easter dish but fish is very popular too and the recipes below are so simple to make that it is easy to please everyone and cook them both. Choosing between the Dauphinoise Potatoes with Bacon and Mustard and Hasselback Potatoes with Garlic Feta is not easy, so why not have some of each. Caramelised onions go well with both fish and meat and the cider and currants in this recipe make them extra sticky. As far as I am concerned, ice cream should be eaten all the year round and the cranberries and limoncello are a perfect combination in this delicious dessert. For those who might think that it is still too early for ice cream, there is the other sweet which is the wicked, chewy Chocolate, Hazelnut and Coffee Meringue Roulade, sure to satisfy any sweet tooth.

HASSELBACK POTATOES WITH GARLIC FETA

SERVES 8

2kg potatoes
100g unsalted butter melted
2 tsp smoked flaked sea salt
10 fresh bay leaves
25g dill, leaves only
100g feta with garlic

Preheat the oven to 220˚C/Gas7.
To prepare the potatoes, first scrub them well then thread a few at a time lengthways onto a metal skewer so the skewer runs through the base of each potato, then use a small sharp knife to cut vertical slices, every 2-3mm, along each potato; the skewer will stop you cutting right through to the base; repeat.
Remove the potatoes from the skewer and toss them in the melted butter, sprinkle on the smoked salt and a good grinding of black pepper then lay them in l layer on a large baking tray; tuck a bay leaf into a few of the potatoes in between the slices; bake for about 40 minutes or until the potatoes are golden, crisp and cooked through; shake the tin a few times.
Chop the dill very finely and when the potatoes are cooked, remove them from the oven and toss through the dill and a little extra smoked salt; sprinkle with the feta and serve.

See more recipes from Design & Decor Spring 2018 issue