Spring Recipes - Recipes associated with the Spring Season
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
Instructions: Makes two dozen deviled eggs.
Hard boil the eggs: Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water.
Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.3 Using a fork, mash up the yolks and add mustard, mayonnaise,
onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Roast Leg of Spring Lamb with Garlic and Rosemary
lamb trimmings and chopped bones from butcher
1 head of garlic, halved horizontally
1 leg of lamb bone in, approx 4½lb
6 garlic cloves, halved
1 bunch fresh rosemary
½oz softened butter
salt and freshly ground black pepper
seasoned vegetables, to serve
Preheat the oven to 425F.
In the bottom of a roasting tin scatter the chopped bones,
trimmings and garlic head. Make one inch deep incisions in
the lamb, into each incision insert the garlic cloves and
rosemary sprigs. Rub the butter over the lamb and place the
leg on top of the bones, season and place in the oven for
1-1½ hours (15 minutes per 1lb for rare and 20 minutes
for medium) turning over half way through. Remove the lamb
from the oven, season again and transfer to a tray to rest.
To make the gravy:place the roasting pan over a moderate heat
to caramelise the lamb juices, this will take 2-3 minutes.
Strain of any excess fat. Pour in twelve oz cold water, reduce
heat and simmer gently for 5 minutes. Strain through a sieve.
Serve the lamb with the gravy and seasonal vegetables
Key Lime Pie
1 (5 1/3 ounce) package graham crackers, crushed
1/4 cup sugar
1/4 cup butter, plus
2 tablespoons butter, melted
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/3 cup powdered sugar
1 1/2 teaspoons lime rind, grated
1 cup whipping cream
1/3 cup powdered sugar
Combine graham crackers crumbs, sugar and butter and press
into pie plate. Combine egg yolks, condensed milk, lime juice,
powdered sugar and rind and spoon into pie crust. Bake at
325° for 30 minutes. Cool completely on a wire rack and
chill for 2 hours. Whip cream and powdered sugar and spoon
on top of chilled pie.