Velouté of Potimarron Pumpkin with Roast Chestnuts and Ceps
The perfect way to use up leftover pumpkin from Halloween, or the ideal starter for a wholesome Thanksgiving feast – here’s a pumpkin recipe with a little wow-factor from our chefs
6th April 2019
Starter: Ricotta, broad beans and peas
This refreshing starter is packed full of the flavours of the season. Broad beans start to come into season in Britain at this time of year and are a great source of protein and B vitamins. When blanched, they offer just the right amount of texture in a spring salad too. Peas also come into their own in the UK at this time of year and add a glorious sweetness to spring salads. For this recipe, mix together blanched broad beans and peas, and add chopped mint, lemon zest, lemon juice and olive oil. Make your own croutons (the Galvin brothers recommend sourdough croutons with this recipe) and add these to the salad, along with some Westcombe ricotta from Somerset. Serve the salad topped with pea shoots and espellette pepper for a hint of spice.
Main: Salmon, Jersey Royals and poached egg with a grain mustard sauce
Now is the time of year when it’s ideal to blend the lighter textures of fish with rich accompaniments – and this dish perfectly embodies this idea. The Galvin brothers prefer to get their salmon from Loch Duart in Scotland, thanks to the superior and closer-to-nature conditions these fish are reared in. Carefully fried and paired with crushed Jersey Royals – potatoes with a distinctive earthy and nutty flavour – this dish embodies the best produce available across the UK at this time of year. Served with a poached egg and fish veloute with grain mustard adds a rich lavishness that makes the dish exceptional.
Dessert: Raspberry trifle
Treat guests to a luxurious take on a classic dessert with a trifle this Easter. Trifle is a classic English dessert which was first mentioned in a cookbook that dates back to 1585! In this historic version of a trifle, thick cream was mixed with sugar, ginger and rosewater. For a luxurious twist on this British stalwart, the Galvin brothers suggest using Chantilly cream, your favourite sherry or a raspberry liqueur and an assortment of fresh and dried raspberries.
Enjoy an Easter meal with a difference this year with this menu suggestion by the Galvin brothers!
Copyright © 2018 – The Athenaeum | Website by Up