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Keen to get into the kitchen and create your own masterpieces? Two of the Luxury Jersey Hotels chefs have put together these recipes with which you can wow your family and friends this spring
JERSEY CRAB AND MANGO SALAD WITH WASABI YOGHURT (SERVES 4)
By Will Holland, executive head chef at The Atlantic Hotel and Ocean Restaurant.
‘This is a simple little starter,’ says Will. ‘It is really fresh and clean. The sweetness of the mango helps to bring out the natural sweetness of the crab. We use the meat from extra-large Jersey cock crabs.’
DRESSED CRAB
300g freshly picked white crab meat
1 lime
Season the crab meat with fresh lime juice and sea salt to taste
WASABI YOGHURT
225g Jersey natural yoghurt
4g wasabi paste
Mix the yoghurt with the wasabi
MANGO FLUID GEL
250g mango puree
35g sugar
17g powdered vegetables gelatine
Place all the ingredients in a saucepan, place over a medium heat and bring to the boil, whisking continuously. Remove from pan and allow to cool completely before transferring into a liquidiser and blending until smooth.
GARNISH AND PLATING THE DISH
1 mango – finely diced
2 spring onions – finely sliced
1 red chili – finley diced
1 lime
1 handful of coriander cress
Place a large spoonful of the dressed crab on each plate along with a good dollop of the mango fluid gel. Spoon the wasabi yoghurt around the crab. Sprinkle the mango, spring onion and chili over the crab. Finely grate the zest of a lime over each plate. Finish each dish with sprigs of coriander cress.
CRISPY JERSEY OYSTERS
Inaka Weerasinghe, head chef at The Royal Yacht Hotel, shares the recipe for one of Zephyr’s most popular dishes.
INGREDIENTS:
Jersey oysters
Panko breadcrumbs
Eggs
Flour
Diced fresh fennel
Diced British crispy pear (any crisp pear)
DRESSING:
Olive oil
Yuzu dressing
Kalamansi juice
Lime juice
Salt and pepper
MAYONNAISE:
Egg yolk
Yuzu dressing
Kalamansi juice
Lime juice
Rapeseed oil
Mustard
Salt and pepper
Mixed herbs
STEP 1:
- Make your citrus dressing using the ingredients provided and set aside.
STEP 2:
- Make your mayonnaise using the mixture of the citrus juices and set aside.
STEP 3:
- Breadcrumb the oysters by dipping the fish in the flour, then the egg mixture and finally in the panko crumbs.
- Dress the diced fennel and pear with your citrus and olive oil
STEP 4:
- Fry the oysters until crispy and golden
ASSEMBLY:
- Fill the shells with a couple of spoons of pear and fennel salad.
- Place the oyster onto the salad in the shell and top with the citrus mayonnaise.
