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Wednesday, 29 March 2017

How To Make Jersey Royal And Halloumi Rosemary Skewers...


Today I am sharing these fun Jersey Royal potato skewers. These potato skewers are so much fun. Simple pop some Jersey Royal new potatoes, cubed halloumi cheese, cubed aubergine and cherry tomatoes onto some skewers, coat with the mint oil and seasonings and barbecue or grill,. Tasty!


How To Make Jersey Royal and Halloumi Rosemary Skewers:
Serves 6

Preparation Time: 15 minutes
Cooking Time: 10-15 minutes

Ingredients:

The mint oil:
  • 25g fresh mint, leaves only
  • 150ml extra virgin olive oil
  • Sea salt
  • Coarsely ground black pepper

The skewers:
  • 4 x straight woody stems of rosemary around 25cm long
  • 500g Jersey Royal new potatoes, scrubbed (not peeled) and cut in half
  • 360g halloumi cheese, cut into 3cm cubes
  • 1 medium aubergine, cut into 3cm cubes
  • 200g cherry tomatoes
  • Sea salt
  • Coarsely ground black pepper

How to make:

The mint oil:
  1. Add all the ingredients to the food processor and process for 1-2 minutes until smooth.
The skewers:

1. Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure that everything is evenly coated.

2. Strip the base rosemary leaves from each stem, leaving the top 4cm of each with leaves.

3. Thread alternate potato, halloumi, aubergine and tomatoes along each stem and continue until everything is used up.

4. Preheat the barbecue or grill.

5. Cover the leave tops of the rosemary skewers with a sheet of tin foil to prevent them burning.

6. Grill or barbecue the skewers over a medium heat for about 10-15 minutes, turning regularly until the potatoes are cooked through and the vegetables are golden. Baste occasionally with the mint oil.

7. Serve with a drizzle of remaining mint oil.

Cook’s Tip:

For well and truly minted skewers, prepare the mint oil a few hours before and leave the ingredients to marinate beforehand.

Recipe courtesy of Jersey Royal new potatoes.


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