The unique Jersey Royal flavour comes from our potatoes being grown in rich, fertile, Jersey soil, nurtured traditionally by local farmers with vraic, in the island’s mild climate. Best enjoyed pan-boiled, placing the largest potatoes into the pan first, once drained, top with a knob of Jersey Butter and a sprig of mint – there’s no mistaking that unique taste of Jersey Royal new potatoes.
Jersey Royal Potato Salad with Asparagus and Cherry Tomatoes.
Ingredients
Preparation: 20 minutes
Cooking: 20 minutes
Serves 4
500g Jersey Royals, scrubbed and halved
200g asparagus spears, trimmed and halved
4 spring onions, finely sliced
2 tbsp lemon juice or white wine vinegar
4 tbsp olive oil
1 tsp wholegrain mustard
12 cherry tomatoes, halved
Salt and freshly ground black pepper
Basil leaves, to garnish
Method.
Cook the Jersey Royals in lightly salted boiling water for 15-20 minutes, until tender.
While the potatoes are cooking, toss the asparagus in 1 tbsp of olive oil. Preheat a char-grill pan or the grill and cook the asparagus, in batches if necessary, until tender.
Put the spring onions into a salad bowl and add the lemon juice or vinegar, olive oil and mustard. Leave to marinate for 5-10 minutes.
Drain the Jersey Royals and put them into the salad bowl, stirring them gently to coat in the dressing. Leave to cool for 10 minutes, then add the asparagus and tomatoes. Season and mix gently, serve, scattered with basil leaves.
Tip: Use fine green beans instead of asparagus for a change.
Thai-style Jersey Royals with Chicken.
Ingredients
Preparation: 20 minutes
Cooking: 35 minutes
Serves 4
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.
Smoked Haddock and Jersey Royals Chowder.
Ingredients
Preparation: 20 minutes
Cooking: 25 minutes
Serves 4
450g (1lb) Jersey Royals, scrubbed and halved
900ml (1 ½ pints) vegetable stock
300g (100oz) skinless smoked haddock, cut into chunks
75g (3oz) frozen peas
75g (3oz) frozen or canned sweetcorn
150ml (1/4 pint) single cream
2 tbsp cornflour, blended with 3 tbsp milk or water
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Method.
Put the Jersey Royals into a large saucepan with the stock. Bring to the boil, then cover and simmer for 15 minutes, until the potatoes are just tender.
Add the smoked haddock, peas and sweetcorn. Cook over a very low heat for 4-5 minutes, then add the single cream, blended cornflour and parsley. Heat, stirring gently, until thickened, taking care not to break up the fish.
Taste and season, though you may not need any salt as the smoked fish is quite salty. Ladle into warm bowls and serve at once.
Tip: If you like, use a mixture of smoked haddock, salmon and prawns to really push the boat out!
Jersey Royal and Chorizo Frittata.
Ingredients
Preparation: 10 minutes
Cooking: 20 minutes
Serves 4 as a starter or lunch and 2 for a main course
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.
