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Sunday, 2 April 2017

How To Make A Jersey Royal Dipping Platter...


How To Make A Jersey Royal Dipping Platter:


Serves 6-8

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes

Ingredients:
  • The Jersey Royals:
  • 1 ½ kg Jersey Royal new potatoes, scrubbed (not peeled) and halved if large
  • 3 tbsp olive oil
  • 1 tbsp pure sea salt flakes
  • 1 tbsp coarse ground black pepper

Basil Pesto:
  • 50g fresh basil, leaves picked
  • 1 clove of garlic, peeled and finely chopped
  • 25g pine nuts, toasted
  • 30g parmesan, finely grated
  • 3 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Chive Crème Fraiche:
  • 250g tub of full-fat crème fraiche
  • 1 bunch of fresh chives, finely chopped
  • ½ juice and zest of 1 lemon
  • Sea salt
  • Ground black pepper
  • Chimichurri Sauce
  • 1 bunch of fresh coriander
  • 1 bunch of fresh flat leaf parsley
  • 1 tsp of dried oregano
  • 1 clove of garlic
  • 1 shallot, peeled and roughly chopped
  • ½ fresh red chilli, deseeded
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground black pepper

Method:

Jersey Royals:

1. Preheat the oven to 200°C/180°C fan.

2. Tip the Jersey Royals into a large roasting tin and toss in the oil. Sprinkle with the salt and pepper and roast for 35-40 minutes. Halfway through the cooking time, give the tin a good shake to allow the potatoes to cook evenly.

Basil Pesto:

1. Pound the garlic and salt together in a mortar and pestle or on a chopping board until smooth.

2. Roughly chop the basil leaves, then add to the mortar, grinding them into the garlic.

3. Once you have a fairly smooth paste, trickle in the oil until well-incorporated.

4. Add the cheese and pine nuts, and pound once more until the pesto is smooth (but with a little texture from the pine nuts).

Chive Crème Fraiche:

1. Spoon the crème fraiche into a medium bowl with the chives, zest and lemon juice. Mix well together and season to taste with salt and pepper. Cover, and refrigerate until needed.

Chimichurri Sauce:

1. Blitz the herbs, garlic, shallot and chilli in a food processor or alternatively chop very finely by hand. Add the vinegar, oil and some salt and pepper to taste. Process until smooth. Cover and refrigerate until needed.

To serve:

1. Remove the potatoes from the oven and place on a large board or platter. Spoon the three dips into three small bowls and serve with the potatoes for dipping.

Cook’s Tips:
  • These are best made with Jersey Royals still muddy, you can buy them loose throughout the season from your local green grocer or selected supermarkets. 
  • Scrub gently (don’t peel) to make sure you still keep some of the flaky skins on that are so representative of Jersey Royals.
  • For a smoother pesto, place all the ingredients in a food processor, excluding the oil. Process until a thick smooth paste, trickling in the oil while the motor is running. Season with salt and pepper.

Recipe courtesy of Jersey Royal new potatoes


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