1st Course
Spring Asparagus Salad with Radish, Dill, Poached Egg & Chive Vinaigrette
Ingredients:
This fresh salad packs a tasty punch and opens the palette for the next two courses
½ bunch asparagus, trimmed into 3 inch lengths
1 cup baby arugula
2 radishes, sliced thinly
1 sprig dill
2 eggs, free range
1 Tbsp vinegar
1 Tbsp salt
Method:
In a small saucepan filled with salted water bring to a boil & blanch asparagus until tender, about
2 minutes, remove and set aside
Add vinegar and turn down to a gentle simmer, poach eggs to desired doneness
To plate, place baby arugula in the middle of a plate, add asparagus spears & shaved radish
Place poached egg on top of the salad and season with coarse salt
Drizzle with vinaigrette & garnish with dill sprigs
2nd Course
Thyme Roasted Chicken with Lemon
The roasted lemon and dash of honey in this recipe offers a pleasant sweet and slightly tangy flavour
Ingredients:
1 2 ½ lb whole chicken
4 sprigs thyme
2 tsp coarse salt
1 tsp cracked black pepper
1 Tbsp olive oil
2 lemons, halved
1 Tbsp unsalted butter
1 tsp honey
Method:
With a knife remove backbone from chicken by cutting down either side of the backbone
This will allow the chicken to lay flat, place onto a parchment lined sheet tray
Drizzle & rub with olive oil and season with coarse salt & pepper
Place 3 thyme sprigs underneath the chicken
Place the 2 lemons cut side up onto the sheet tray
Roast in a 450 degree F oven for about 45 minutes or until the meat registers 165 degrees F with
an internal thermometer
Allow to cool for 20 minutes before carving and serving
In a small saucepan melt butter until brown and foaming
Add all of the pan drippings
Squeeze the juice of 1 roasted lemon and 1 Tsp chopped fresh thyme leaves
Reduce by 1/3 and add honey
Season with salt & pepper and drizzle over carved meat
Garnish with roasted lemons & thyme
3rd Course
Spring Rhubarb & Strawberry Crisp
Fresh rhubarb always signals the true taste of spring and all the pleasant things that the season offers
Ingredients:
2 250ml ramekins
1 cup rhubarb, diced
1 cup strawberries, diced
¼ cup white sugar
1 Tbsp cornstarch
1 tsp cinnamon
¼ cup all purpose flour
¼ cup brown sugar
¼ cup rolled oats
2 Tbsp melted butter
Method:
In a mixing bowl combine fruit, cornstarch, cinnamon & sugar
Toss to combine, add mixture into ramekins
In a separate bowl combine all ingredients and mix to combine
Spoon on to fruit
Bake at 350 degrees F for 25 minutes or until fruit is tender and bubbling
Serve warm with whipped or ice cream.
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