Game on! Enjoy this summer’s sporting action with a seasonal feast of Jersey Royal potatoes. Whether served as the ultimate topping on a pizza, tossed in a fresh sharing salad or on skewers on the barbeque, celebrate every serve, goal and medal with these enticing Jersey Royal recipes.
Elote Style Jersey Royals Salad by Claire Thomson
Ingredients:
800g Jersey Royal potatoes, skin on, scrubbed clean
100g sour cream
60g mayonnaise
1 – 2 tbsp chipotle in adobe, finely chopped or use chipotle paste, to taste
1 clove garlic, crushed or finely grated to a paste
Salt and freshly ground black pepper, to taste
2 bunches asparagus, trimmed
4 tbsp fried corn, crushed to a coarse crumb
30g finely grated parmesan
3 tbsp olive oil
1 lime
A generous sprinkle of tajin chilli mix, optional
Method
1. Boil the Jersey Royals in well salted water for around 15 minutes, or until tender.
2. Preheat the grill to high.
3. While the potatoes are cooking, mix together the sour cream, mayonnaise and chipotle along with the garlic. Season with salt and pepper and put to one side.
4. Mix the cooked and drained potatoes with the sour cream mixture in a bowl to coat then spread in a single layer in a baking dish. Add the asparagus to the same baking dish, keeping the two fairly separate to grill, drizzle over both with the olive oil and season again with some black pepper.
5. Grill for around 8 – 10 minutes until the Jersey Royals are bubbling and beginning to colour and the asparagus has softened, remove from the grill and squeeze all over with the lime juice. You can remove the asparagus before the Jersey Royals if necessary, depending on thickness of the stalks, use tongs, and go carefully. Grate over with ½ the parmesan and mix the softened asparagus in amongst the bubbling Jersey Royals. Pile onto a serving plate, add all the cooking juices in the pan and add the remaining parmesan.
6. To serve, sprinkle over with the crushed corn and a good amount of tajin chilli mix. Eat immediately, but also good warm or at room temperature.
Jersey Royal, Sausage & Sage White Pizzas by Claire Thomson
Makes 4 pizzas
Ingredients:
500g strong white bread flour
7g dried yeast
½ tsp salt
Olive oil for oiling your hands and surface for initial knead
330 – 350ml water
Topping;
500g jersey royals, skin on and scrubbed
3 – 4 sausages, nice garlic-y sausages with a high meat content with little or no rusk, skin removed and meat squeezed from casings
12 sage leaves
Salt and black pepper, to taste
Good olive oil
Freshly grated Parmesan
Chilli flakes, to taste
Method
1. For the dough; put the flour and yeast in a food mixer or use a big mixing bowl, add 320mls of water (use a splash more if needed, this will depend on the flour used) and mix well for around 3 minutes on medium speed or more vigorously, for around 8 minutes by hand. Add the salt and mix or knead well for 2 – 3 minutes more. Using your hands, smooth out the dough and place in an oiled bowl and cover with a damp tea towel and leave to prove until roughly doubled in size.
2. Mix the potatoes with 2 tbsp olive oil and some salt and pepper and lay in a thin layer in a baking tray. Bake for 15 minutes in a very hot oven, around 230C for a conventional oven or 350C for pizza oven until softened, remove from the oven, then leave to one side
3. When you are ready to cook the pizza, separate the dough into 4 pieces, and roll into balls. Shape the balls into pizza bases around 25cm wide. Place pizza bases on a lightly oiled metal tray or assemble on a lightly floured work top. Quickly assemble your pizza toppings, adding the squeezed sausage meat, sliced cooked potatoes, sage leaves and chilli flakes to the pizza base, drizzle over with a little olive oil and cook your pizzas (one by one, if necessary) in a fierce hot oven / pizza oven. Time will depend on oven or pizza oven, for an oven at 230C around 10 minutes and for a pizza oven at 350C around 1 – 2 minutes, flipping the base round during the cook time if using a pizza oven.
4. Remove the pizza from the oven and slide out onto large plates or a chopping board, drizzle over with a little more olive oil and top with plenty of freshly grated parmesan and more chilli flakes, if you like.
5. Repeat with the remaining pizza dough and topping, cooking and eating your pizza to order!
Jersey Royal Picnic Canapés
Makes around 20 generous sized canapés
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
500g Jersey Royal potatoes
1 tsp olive oil
Salt and pepper
Coronation chicken:
30g mayonnaise
30g natural Greek yogurt
1 tbsp medium curry powder
1 tbsp peach or mango chutney
1 tbsp sultanas
125g cooked skinless chicken breast diced
To garnish; a few toasted, flaked almonds
Prawn cocktail;
50g mayonnaise
1 tbsp tomato ketchup
zest 1 small lemon
juice of half lemon
1 tbsp dill leaves
black pepper
75g small cooked and shelled prawns
Beetroot humus;
120g drained canned chickpeas
2 cooked beetroot (around 125g)
40g tahini
2 tbsp olive oil
2 tsp lemon juice
Method
1. Preheat the oven to 200C/fan 180C/gas mark 6. Rub the olive oil over the potatoes, place in a roasting tin and sprinkle with salt and pepper. Cook for 25 minutes or until a skewer goes easily through the potato. Remove from the oven.
2. When cool enough to handle cut in half along the length, squash slightly so that the topping will sit on the potatoes more easily. Top each half and garnish appropriately.
For the coronation chicken;
3. Combine 30g mayonnaise with 30g natural Greek yogurt, 1 tbsp medium curry powder, 1 tbsp peach or mango chutney, 1 tbsp sultanas with 125g cooked skinless chicken breast diced. To garnish; a few toasted, flaked almonds.
4. For the prawn cocktail;
Combine 50g mayonnaise with 1 tbsp tomato ketchup, zest 1 small lemon, juice of half lemon, 1 tbsp dill leaves, black pepper and 75g small cooked and shelled prawns. To garnish; extra dill.
5. For the beetroot humus;
Use a food processor to blitz together 120g drained canned chickpeas and 2 cooked beetroot (around 125g). Add 40g tahini, 2 tbsp olive oil, 2 tsp lemon juice and blitz again. Add salt and pepper to taste and garnish with parsley leaves. This makes more than enough topping but the extra will keep in the fridge for a few days and is great with pitta bread or as a dip.
BBQ Vegetable Skewers
The umami flavours of the dressing make these vegetable skewers a hit. If you prefer you can swap the honey for agave or maple syrup.
Serves: 4, 2 skewers each
Prep time: 20 minutes
Cook time: 20-25 minutes
300g Jersey Royal potatoes, cut into chunks
250g shitake or sliced portabello mushrooms
8 baby courgettes, halved
8 radishes, halved
1 tbsp vegetable oil
For the dressing;
1 tbsp miso
30ml tamari or good soy sauce
1 tsp honey
Splash water
For the pickled radishes;
25ml white wine vinegar mixed with 25ml water
2 tsp sugar
6 radishes, sliced
1 tsp seaweed sprinkle to garnish
Method:
1. For the pickled radishes warm the vinegar, water and sugar in a small pan until the sugar dissolves. Place the radishes in a bowl and pour over the vinegar. Set aside for 10 minutes or cool, cover and chill for up to 24 hours.
2. Bring a pan of water to the boil add the potatoes and cook for around 10 minutes until just tender. Drain and rinse with cold water to stop them cooking further. Combine the dressing ingredients adding enough water to just slacken the mixture.
3. Thread the potatoes, mushrooms, courgettes and radish halves onto the skewers. Brush with the oil. Heat the bbq until really hot and cook the skewers in batches for 2-3 minutes until the mushrooms have softened, brush over the dressing and cook for another minute until beginning to char. Sprinkle with the seaweed and serve with the pickled radishes and any remaining dressing.