Tasty seasonal recipes by Mrs Crunch to make the most of Jersey Royals including salads and a traybake

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Tasty seasonal recipes by Mrs Crunch to make the most of Jersey Royals including salads and a traybake



JERSEY Royal potatoes are at their best right now, with the island currently exporting as much as 1,500 tonnes every day.
They taste fantastic and are a great source of vitamin C, especially if you eat the skins, too.
Alamy These tasty little potatoes are a great source of vitamin C and delicious at this time of year
To keep them at their best, store them in a paper bag so they can “breathe”, in a dark, dry, cool cupboard – not the fridge.
They are fantastic boiled, with some butter, but here are some tasty seasonal recipes.
 

Jersey Royal, prawn and asparagus salad
(Serves four, £2.20pp)
Preparation time: ten minutes.
Cooking time: 20 minutes.
The Jersey Royal, prawn and asparagus salad is light, summery and would be a great addition to any barbecue or garden party
YOU NEED:

600g Jersey Royals, scrubbed and     halved
150g fresh asparagus, trimmed and     halved
70g frozen peas
1 tbsp olive oil
1 red onion, peeled and thinly sliced
2 cloves garlic, peeled and chopped
320g cooked king prawns
4 tbsp sweet chilli sauce, to dress
½ lemon, juice only
3 tbsp mayonnaise

METHOD:

Bring a pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Once cooked, drain the pan.
While the potatoes are cooking, bring another pan of lightly salted water to the boil.
Add the asparagus and frozen peas to this pan and cook for approximately two minutes, then drain and set aside.
Heat the oil in a pan and add the onion and garlic. Cook over a gentle heat for five minutes until soft but not quite browned.
Add the cooked Jersey Royals, asparagus and peas along with the prawns to the pan.
Toss well and cook for two-to-three minutes until piping hot.
Once cooked, divide the salad between four serving plates.
Whisk together the sweet chilli sauce, lemon juice and mayonnaise and drizzle over the salad before serving. Enjoy!

TIP When Jersey Royals are not in season you can use new potatoes instead.

Roasted Jersey Royal salad with goat’s cheese
(Serves four, £1.50pp)
Preparation time: 15 minutes
Cooking time: 40 minutes
Jersey Royals work nicely with all types of cheese, especially baked goat’s cheese
YOU NEED:

2 tbsp olive oil
450g Jersey Royals, halved
2 pinches salt, alter to taste
2 pinches ground black pepper, alter to taste
600g vine ripened cherry tomatoes
4 slices goats cheese, (approx. 100g each)
4 tsp honey
100g baby spinach leaves
1 tbsp balsamic vinegar
50g walnuts, chopped

METHOD:

Preheat the oven to 200C/400F/Gas 6.
Pour the oil into a roasting pan and heat in the oven for three-to-four minutes before adding the potatoes.
Season to taste and roast for 20 minutes.
Next, add the tomatoes and roast for around ten minutes.
Meanwhile, place the goats cheese on a foil-covered grill tray and pour 1 tsp of honey over each slice.
Grill for six-to-eight minutes or until the cheese is bubbling.
Divide the spinach leaves between four plates and spoon over potatoes and tomatoes.
Pour the balsamic vinegar into the roasting pan and mix with the juices.
Place the goats cheese on the salad, sprinkle with chopped walnuts and drizzle with the pan juices.

TIP You could swap the goat’s cheese for feta if you prefer – or even grilled halloumi.

Jersey Royal and chorizo traybake
(Serves two, £1.70pp)
Preparation time: ten minutes.
Cooking time: 25 minutes.
Team the Jersey Royals with chorizo, peppers and red onion for an appetising tray bake
YOU NEED:

500g Jersey Royals, halved
1 red pepper, deseeded and     chopped
2 red onions, peeled and     quartered
1 tbsp tomato puree
1 dusting paprika, to taste
Salt and pepper, to season
100g chorizo ring, thickly sliced
1 handful black olives, halved
200g vine ripe cherry     tomatoes
1 tbsp olive oil
2 tbsp fresh flat-leaf parsley

METHOD:

Heat the oven to 200C/180C fan/Gas 6.
Place the potatoes, pepper and onions in a bowl and toss with the tomato puree and paprika seasoning.
Season, transfer to a baking tray and bake for 15 minutes.
Add the chorizo, olives and tomatoes and drizzle with the oil.
Continue to bake for another one minutes.
Sprinkle over the parsley when ready to serve.

TIP You can serve the traybake alongside a a large, fresh green salad.

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