Clementine Day of @somethingsiliketocook has put together this recipe to serve alongside our Easter Pack, which includes a Seasoned Boneless Lamb and Spiced Whole Cauliflower. This salad has the perfect amount of zingyness to cut through the rich lamb and spiced cauli.
Serves: 6-8 Prep & assembly time: about 5-10 minutes
Ingredients:
1 head Iceberg lettuce
1-2 spring onions, sliced thinly to serve
¼ cup of fresh dill, chopped
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
1 tablespoon seeded mustard
2 teaspoons dijon mustard
Juice and zest from 1 lemon juice
3 anchovies, chopped into a paste (you can leave these out if you don’t like anchovies)
1 clove of garlic, chopped finely or grated finely
Chilli, to taste (can be fresh or dried)
3 tablespoons of olive oil
Salt & pepper to season
Parmesan to serve (optional)
Method:
In a jar, add half of each of the chopped herbs, mustards, garlic, lemon juice and zest, anchovies and chilli to a jar and shake well. Taste and add salt and pepper as desired.
Using a fork, whisk the dressing while slowly pouring in the olive oil so that it emulsifies nicely.
Remove the base of the iceberg lettuce and segment into 8 wedges. Arrange on plate.
Pour or spoon over the dressing, making sure to get it nicely in between the cracks of the layers of lettuce.
Top with remaining herbs and thinly sliced spring onions, then with a good grating of parmesan, if using.
This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.
This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
