food, Recipes

3 refined recipes perfect for spring entertaining

Micky Hoyle

Embrace the crisp freshness of spring with these three recipes put together by chef Jacques Erasmus of Hemelhuijs fame. In a celebration of greenery, Jacques explores the use of daikon, edamame, lime leaves and celery heart.

Shaved daikon and apple salad with fish roe

For the salad 1 large daikon radish, julienned or shaved 2 Golden Delicious apples, peeled and cut into matchsticks 100g edamame beans A handful of fresh mint, roughly torn 2T finely chopped chives For the dressing 45ml freshly squeezed lemon juice 5ml fresh ginger, minced 5ml soy sauce 45ml light vegetable oil Salt and pepper, to taste To serve 12 quail eggs, boiled and peeled 50g trout or salmon roe In a large bowl, combine the salad ingredients and toss lightly. To make the dressing, whisk the lemon juice with the ginger, soy sauce and vegetable oil, and season with salt and pepper. Toss the salad with the dressing and place into bowls. Top with the quail eggs and fish roe and serve immediately. SERVES 6 as a starter

Spring grilled oysters

18 medium oysters, opened 50g baby spinach 2T finely chopped celery heart 1T finely chopped fresh parsley Zest of half a lemon 10 drops Tabasco sauce 200g butter, softened 50g water biscuits, crushed Salt and white pepper, to taste Coarse sea salt and fresh lemon slices, to serve Preheat the oven grill. Clean the oysters to remove any grit, loosen each with a paring knife and place them on an oven tray (or use a muffin pan to keep the shells upright). Blend the spinach, celery heart, parsley, lemon zest, Tabasco, butter, biscuits and seasoning into a smooth paste. Spoon over the oysters and place under the grill for 5-7 minutes until they begin to brown. Serve warm immediately on a bed of coarse sea salt with fresh lemon slices. MAKES 18

Spring vegetable and coconut broth with litchis and scallops

spring recipeFor the broth 125ml vegetable oil A handful of fresh coriander 2.5cm piece of fresh ginger 1 Thai lime leaf 1 mild green chilli, to taste 3 curry leaves 2.5cm-long lemongrass stalk, chopped 1 garlic clove 3×410g tins coconut cream 25ml fish sauce 25ml soy sauce 12 fresh litchis, pitted and juice reserved 300g spring vegetables (such as mange tout, tender-stem broccoli, fine beans and exotic mushrooms), shaved or finely sliced For the scallops 25ml vegetable oil Salt and pepper, to taste 6 large or 12 medium scallops Fresh lime juice, to serve To make the broth, blend the vegetable oil, coriander, ginger, lime leaf, chilli, curry leaves, lemongrass and garlic with a dash of water until it forms a paste. Pour into a saucepan and simmer for 2-3 minutes. Add the coconut cream, fish and soy sauces, litchis and shaved vegetables, bring to the boil and remove from the stovetop. Heat a frying pan until hot and add 25ml vegetable oil. Season the scallops and sear for a few seconds on each side. Remove from the heat and set aside. Spoon the vegetable broth, litchis and shaved vegetables into serving bowls and place the scallops on top of the broth. Squeeze fresh lime juice over each bowl and serve immediately. SERVES 6
Pair your meal with a refreshing aperitif of frozen grape and fennel frappé with sparkling wine. Get the recipe here.