Brighter days, lighter dishes. As we cast off the heavy cloak of winter and slip out of hibernation, we’re rewarded with March’s green shoots to wake up the palate. Think bright blood oranges, fresh seafood and the meat of the season, lamb.
We asked the chefs from some of Europe’s finest hotels to share their favourite spring recipes. Simple ingredients, big flavours.
- Spring vegetables with broccoli mayonnaise & Liss Ella’s mustard
Embrace the fresh vegetables of spring with this colourful and delicious recipe, provided by the chef’s team at Dala Husby Hotel & Restaurant, Dalarna, Sweden.
Ingredients (Serves 4):
4 shelling peas
2 small parsnips
4 beets, the size of golf balls
4 spring carrots
4 green asparagus
3 sprigs of thyme
One bay leaf
Sprig of lovage
Pinch of salt
For the sauce:
1/2 cup liquid from the root vegetables
1 tablespoon butter
Pinch of salt
Lemon juice
For the broccoli mayonnaise:
1/2 broccoli head
25g spinach
120ml cooking oil
Salt
For the bound mustard vinaigrette:
1 tbsp reduced chicken broth
1 tbsp of Liss Ella’s coarse mustard or equivalent
1 tsp sherry vinegar
120ml cooking oil
Salt
Method:
- Boil the beets in water in their skins. This makes it easy to pull off the skins when they’re ready. Peel the carrots and parsnips.
- Simmer beets, carrots and parsnips in lightly salted water with a few sprigs of thyme, a bay leaf and a few sprigs of lovage. Allow to cool in the liquid.
- Peel the asparagus and simmer gently in salted water. Boil peas for 3 minutes. Remove one half of the pod and let the peas remain in the other half.
- To make the sauce, boil the broth and then mix in butter. Season with salt and a little lemon juice.
- For the broccoli mayonnaise, cut the broccoli into small pieces and boil in water until soft. Drain the broccoli, add spinach and blend into a smooth puree in blender. Add some salt and drizzle thinly with oil. Pass through a fine sieve, season with salt and put in the fridge.
- For the bound mustard vinaigrette, mix together chicken broth, mustard and vinegar with some salt at full speed. Add the cooking oil in a fine stream. Taste with salt.
- To serve, arrange the cooked vegetables with broccoli mayonnaise and mustard vinaigrette. Skim with sauce and decorate with spring flowers and leaves.
Dining at Dala-Husby Hotel & Restaurant…
With both classic and modern dishes, the fine scenery of this award-winning 4-star hotel and restaurant is only transcended by its fine dining. From creamy polenta with scallops and almonds to veal with jerusalem artichoke, all ingredients are the best of the season. Find out more about the hotel here.
- Braised shank of Wicklow lamb with crushed rosemary potatoes, tomatoes & olives
Nothing says spring dining more than a tender, juicy lamb shank. Served with buttery, rosemary potato and rich kalamata olives, this the ultimate comfort food while the weather’s still chilly. Recipe from Rathsallagh House, Co. Wicklow, Ireland.
Ingredients:
4 lamb shanks, medium sized
2 tbsp olive oil
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
1 bay leaf
Half bottle of red wine
500ml beef of chicken stock
1 tbsp butter
225g baby potatoes, boiled
1 onion, finely chopped
1 spring onion, finely chopped
1 tsp rosemary, finely chopped
16 sundried tomatoes
16 kalamata olives
Salt and freshly ground pepper
Method:
- Preheat a moderate oven to 170°C/Gas Mark 3.
- To cook the lamb: Season the lamb shanks with salt and freshly ground pepper. Heat a flameproof casserole dish, add a tablespoon of the olive oil and sear the shanks until golden brown on all sides.
- Remove the meat from the pan and set aside. In the same pan, saute the onion, carrot and leek, with the bay leaf, until wilted. Stir in the wine and stock.
- Return the shanks to the casserole, cover and cook in the preheated oven for 1 hour, then turn them over carefully and cook for a further 30 minutes or until the meat is tender and falling off the bone. Place the shanks on a baking tray.
- To make the sauce: Strain the cooking liquid into a saucepan and simmer uncovered until reduced by about half. Check the flavours as you do this as it may become too salty if reduced too much.
- Potatoes: Melt the butter with the remaining olive oil in large frying pan. Saute the potatoes, onion, scallion and rosemary over a medium heat until the potatoes are heated through and crispy.
- Add tomatoes and olives and heat through. Season to taste with salt and freshly ground pepper.
- To assemble the dish: Reheat the lamb shanks in the preheated oven (170°C/Gas Mark 3) for about 15 minutes or until hot and sizzling. Reheat the sauce. Divide the hot potatoes between four heated plates, place the shanks against them, pour the sauce over shank and serve at once.
Dining at Rathsallagh House….
Dining within this country house is most certainly fine. Choose from in-season game dishes and fresh fish from Ireland’s east coast, complemented by an impressive wine list featuring all the great appellations. Breakfast in Rathsallagh is an experience in itself and has won the National Breakfast Awards four times. Discover more here.
3. Gilt-Head bream en papillote with fresh herbs, raisins and chilli
The classic method of cooking in packages delivers an intense flavour and results – all you need is greaseproof paper. Recipe supplied by award-winning chef Konstantina Faklari from the Aigialos Hotel Santorin, Greece.
Ingredients:
2 gilt-head bream (600-800g each)
½ kg fresh spinach
3-4 fresh green onions
1 fennel
1 bunch of fresh Myronia, or similar fresh herbs of your choice
15 spearmint leaves, chopped
1/3 bunch of dill, chopped
2 small chilli peppers, chopped
100ml olive oil
Grated lime peel and 1 freshly squeezed lime
2 tablespoons black raisins
Salt and freshly grated pepper
Method:
- Clean and wash the fish. Remove outer leaves from the fennel. Cut the fennel in half and then in slices. Saute fresh onions and fennel in a saucepan with olive oil then add the fresh spinach, herbs, spearmint leaves and dill.
- Cook for 5 minutes and then add the chilli peppers and raisins. When the spinach is ready, add the lime juice, lime peel and season with salt and pepper.
- Cut the fish into fillet (ideally 2 fillets per fish) and season with salt and pepper. Place each fillet of fish on a greaseproof paper, add the cooked mixture of fresh herbs with spinach on top and enfold it.
- Cook in a preheated oven at 180°C for 15-20 minutes. Dress with dill leaves and lemon slices to serve.
Extra tips
- Add butter and/or fish broth for a richer taste.
- As an alternative to gilt-head bream, use scorpion fish, cod fish or sea bream.
- For a spicier kick, add more chilli pepper.
Dining at Aigialos Hotel Santorini…
Voted the ‘most romantic historic hotel’ in 2014, the Aigialos Hotel’s whitewashed walls and serene island location make it a dreamlike dining experience. Experience gourmet dishes inspired by authentic traditional recipes and contemporary haute cuisine, all cooked up by the hotel’s award-winning chef, Konstantina Faklari. Read more about the hotel itself here.
- Pork chops in pistachio parmesan crust
Spring at its best; with seasoned pork chops, Greek pistachio from Aegina island, parmesan, rosemary and mint. The recipe is provided by the chef’s team of the Marpessa Smart Luxury Hotel, Agrinion, Greece.
Ingredients (Serves 2):
500g finely cut pork chops
50g finely chopped Greek pistachio
140g parmesan reggiano
50g breadcrumbs
Few sprigs of rosemary
Salt and freshly grated pepper
For the garnish:
100g fresh baby spinach
Sprig of fresh mint (finely cut)
1 apricot (finely cut)
15g ginger
15g olive oil
Lime zest
Salt and freshly grated pepper
Method:
- Blend the pistachio, parmesan, bread crumbs and rosemary in a blender then add the olive oil, salt and pepper gradually.
- Place the pork chops into a lightly greased pan and cover the chops with the pistachio mixture.
- For the garnish: Wash well and prepare the baby spinach salad. Add the mint leaves and apricot. Prepare a dressing with olive oil, ginger and lemon zest, season and pour over the salad
- Serve with a glass of Syrah and enjoy on the terrace in the spring sunshine.
Dining at Marpessa Smart Luxury Hotel…
Built in the early 1920s, when the area was the heart of the tobacco trade in Greece, this tobacco store is now long forgotten as the house has had a dramatic makeover into a smart boutique hotel. Guided by the local tradition and the rich gastronomy of Greece, everything from breakfast to dishes in the hotel bistro is prepared with the finest ingredients. Read more about the hotel itself here.
