2nd April 2017

How To Make A Jersey Royal Dipping Platter You Will

How To Make A Jersey Royal Dipping Platter You Will Want To Eat Right Now!!.

Hiya! Today I have a tasty recipe to share with you;

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.