Recipes: Jersey Royals
Herb-roasted Jersey Royals with Cucumber and Paprika Dip (pictured above)
A seasonal take on a classic snack to serve for family and friendsPreparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Calories per portion: 395
Ingredients
1kg (2lb 4oz) Jersey Royals, scrubbed
2 tbsp olive oil
1tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Salt and freshly ground black pepper
DIP
100g (4oz) low fat Greek-style yogurt
300g tub light soft cheese with garlic and herbs
¼ cucumber, finely chopped
½ tsp paprika, plus extra for sprinkling
Method
• Cook the Jersey Royals in lightly salted boiling water until almost tender – about 10-15 minutes. Drain well.
• Preheat the oven to 200˚C, fan oven 180˚C, Gas Mark 6
• Tip the Jersey Royals into a roasting pan and add the olive oil, rosemary and thyme. Season with a little salt and black pepper, then toss to coat. Roast for 25-30 minutes, until browned.
• Meanwhile, make the dip by mixing together the yogurt, soft cheese, cucumber and paprika. Serve with the Jersey Royals, sprinkled with a little extra paprika.
Tip
These potatoes make a great seasonal nibble to serve with drinks.
Bacon Crushed Jersey Royals served with Roast Cod
A simple and delicious dishPreparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Calories per portion: 533
Ingredients
4 x 150g thick cod fillets
1 tbsp olive oil
300g Jersey Royal Potatoes
300ml hot vegetable stock
25g/1oz butter
1 tbsp oil
3 rashers un-smoked bacon, chopped
Salt and freshly ground black pepper
2 tbsp sherry vinegar
2 tsp clear honey
1 tbsp wholegrain mustard
4 tbsp olive oil
Method
• Preheat the oven to 180°C/fan oven 160°C/Gas 4
• For the roasted cod, heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes skin side down. Transfer to a baking sheet and bake in the oven for 5 - 7 minutes, or until completely cooked through
• For the bacon crushed potatoes, place the potatoes into a pan with the vegetable stock. Bring to the boil and cook for 20 minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan and lightly crush
• Heat the oil in a pan and add the bacon. Cook until the bacon is crispy. Remove about 3 tbsp of the bacon. Add the crushed potatoes to the remaining bacon and toss until mixed with the bacon and juices. Season well
• For the dressing, mix together the vinegar, honey and mustard, whisk in the oil, taste and season
• Pile the crushed potatoes and top with the cod and a pile of the reserved bacon. Pour over the dressing and serve
Tip
If you want to serve this for dinner parties replace the cod with sea bass and serve with asparagus
Cumin-spiced Jersey Royals with Mint & Chive Dip
Give an aromatic, spicy hint to roasted Jersey Royals in this sensational snack recipe.Preparation time 15 minutes
Cooking time 45 minutes
Serves 4
Calories per portion (based on 4 people):253
Ingredients
1kg Jersey Royals, scrubbed
2 tbsp olive oil
1 tsp cumin seeds
Sea salt and freshly ground black pepper
DIP:
200g low fat Greek-style yogurt
2 tbsp chopped fresh mint
2 tbsp chopped fresh chives
Method
• Cook the Jersey Royals in lightly salted boiling water until almost tender – about 10-15 minutes. Drain well.
• Meanwhile, preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
• Tip the Jersey Royals into a roasting pan and add the olive oil and cumin seeds. Season with a little salt and black pepper, then toss to coat. Roast for 25-30 minutes, until browned.
• While the potatoes are roasting, make the dip by mixing together the yogurt, mint and chives. Serve with the Jersey Royals.
Tip
If you like, use 2 tbsp chopped fresh coriander in the dip instead of mint.
Jersey Royal Spring Lamb Sauté
New season lamb leg steaks, sautéed until browned, served on a bed of Jersey Royals, spring onions, baby carrots, peas, mint and asparagus.Preparation time 15 minutes
Cooking time 20 minutes
Serves 4
Calories per portion (based on 4 people):573
Ingredients
1kg Jersey Royals, scrubbed
300g Chantenay or small carrots
30g butter
4 lamb leg steaks
6 spring onions, sliced
120g asparagus, cut into short lengths
80g frozen petit pois or garden peas
Salt and freshly ground black pepper
Handful of mint leaves, to garnish
Method
• Cook the Jersey Royals in lightly salted boiling water until tender – about 15-20 minutes. At the same time, cook the carrots in a separate saucepan of boiling water.
• Melt half the butter in a large frying pan and add the lamb steaks, cooking them over a high heat for 2-3 minutes on each side. Remove from the pan, cover with foil and leave to rest in a warm place (such as a low oven).
• Wipe out the frying pan with kitchen paper and add the remaining butter. Sauté the spring onions and asparagus for 3-4 minutes, then add the frozen peas and cook for 2-3 more minutes.
• Drain the Jersey Royals and carrots and add them to the frying pan, tossing them gently with the asparagus mixture. Share between 4 warmed serving plates and top with the lamb steaks. Serve, seasoned with black pepper and garnished with mint leaves.
Tip
Use lamb chops instead of steaks if you prefer.
Jersey Royal and Chorizo Frittata
This is such a versatile dish; it can be served as a light lunch, a main course or even cut into squares and packed up for a picnicPreparation: 10 minutes
Cooking: 20 minutes
Serves: 4 as a starter or lunch and 2 for a main course
Calories per portion as starter: 641, as lunch: 1283
Ingredients
375g Jersey Royal potatoes, scrubbed and quartered
6 medium size eggs, beaten
2 tbsp fresh thyme
2 tsp wholegrain mustard
Salt and black pepper
1 red onion, sliced
300g chorizo sausage, cubed
2 tbsp vegetable oil
50g cheddar cheese, grated
Method
• Bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer and cook the potatoes for about 7 minutes, drain
• Beat together the eggs, thyme, mustard and seasoning
• Heat the oil in a large frying pan, and cook the onion for 5 minutes until soft, add the chorizo and cool for a further 3-4 minutes. Add the potatoes and toss with the onion and chorizo. Pour over the egg mixture. Cook over a low heat for about 10 -12 minutes or until set
• Sprinkle the cheese over and place under the grill for 3 - 4 minutes. Serve hot or cold with a green salad
Tips
This is such a versatile dish add leeks, peas or even prawns
You could also bake this in the oven – pour the mixture into a round baking tray and bake for 25 minutes or until just set
Jersey Royals, Goat's Cheese and Asparagus Flan
Jersey Royals and asparagus make the perfect partnership. Combine Summer's top seasonal produce to make this delicious savoury tart
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 6-8
Calories per portion (based on 8 people):487
Ingredients
450g (1lb) Jersey Royals, scrubbed and cut into chunks
250g (9oz) asparagus
500g pack ready-to-use shortcrust pastry
3 eggs
1 x 300ml pot crème fraiche
2 x 100g packs Somerset goat's cheese (with rind), sliced
Salt and freshly ground black pepper
Fresh herbs, to garnish
Method
• Cook the Jersey Royals in lightly salted boiling water until just tender. Drain well, then cool. At the same time, cook the asparagus in a small amount of boiling water for 3-4 minutes. Drain, then rinse with cold water to cool quickly.
• Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
• Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12 inch) oblong tart tin. Line with a piece of foil or greaseproof paper and baking beans and bake 'blind' (i.e. without a filling) for 15 minutes.
• Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.
• Arrange the Jersey Royals over the base of the flan with the asparagus. Beat together the eggs and crème fraiche. Season. Pour into the flan case and arrange the sliced goat's cheese on top. Bake for 30-35 minutes, until set. Serve warm, garnished with fresh herbs.
Tip
The flan is suitable for freezing, so if there are any slices leftover, just wrap them in freezer bags and freeze for up to 3 months.
Thai-style Jersey Royals with Chicken
In this recipe, Jersey Royals are cooked in stock with coconut milk, chicken and Thai red curry paste for a tasty main course mealPreparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per portion: 355
Ingredients
750g (1 1/2 lb) Jersey Royals, scrubbed
1 bunch spring onions, sliced
600ml (1 pint) vegetable stock
400ml can coconut milk
1 red chilli, deseeded and thinly sliced
1 stalk lemongrass, cut into two pieces
2 tbsp Thai red curry paste
100g (4oz) fine green beans, sliced
4 skinless boneless chicken breasts, each cut into 5-6 pieces
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Method
• Put the Jersey Royals into a large, deep frying pan or wok with the spring onions, vegetable stock, coconut milk, chilli, lemongrass and curry paste. Bring to the boil, then cover and reduce the heat. Simmer for 15 minutes.
• Add the chicken and green beans to the pan and cook gently for another 15-minutes, until tender.
• Stir in the coriander and season to taste with a little salt and black pepper. Serve in warmed bowls.
Tip
You could make this recipe with fish instead of chicken – salmon would be delicious. Just add 4 skinless, boneless salmon fillets to the pan when the potatoes are tender and cook, covered, for 10-12 minutes.