Phil Vickery's five ways with Jersey Royals
This morning we sent Phil Vickery 200 miles across the English Channel to bring us the freshest crop of Jersey Royals! But after he's picked the famous potatoes in Jersey at sunrise, will he make it back to the studio in time to cook them?
We’ll find out when (or if!) Phil brings us his mouth-watering five ways with Jersey Royals.
Simple minted Jersey Royals
Serves: 4
Ingredients
500g Jersey Royal potatoes, all the same sizeSaltSmall bunch of mint
Method
Place the potatoes into a pan, cover with cold water and add salt and mint.
Bring to the boil, then turn down the heat and simmer for 12-15 minute, or until a table knife can pass through with no resistance.
Once cooked, drain well in a colander, then place the colander back over the drained pan and cover with cling film. Make a small hole in the cling film and leave to cool. Serve.
Pot-roasted new potatoes with sour cream and chives
Serves: 4-6
Ingredients
75ml olive oil50g unsalted butter1 whole bulb garlic, cut in half750g small Jersey Royal potatoesSalt and pepper100ml sour cream4 tbsp chopped fresh chives
Method
Preheat the 200C gas 6. Heat the oil and butter in a large frying pan or tray
Add the garlic cut side down and then the potatoes, coat well in the oil and butter. Season well with salt and pepper.
Cover tightly with foil and bake in the oven for 35-40 minutes or until the potatoes are cooked through and soft
Remove from the oven, serve in a deep bowl and top with sour cream and lots of chives
Jersey Royal Caesar salad
Serves: 4
Ingredients
Caesar dressing3 medium egg yolks (40g)1 clove garlic crushed1 tbsp sherry vinegar2 tsp Dijon mustard1Ž2 tsp black pepper ground20g salted anchovies100ml vegetable oil100ml olive extra virgin100ml cold water, approxLemon juice to tastePinch sugar
500g pot roasted Jersey Royal potatoes, warm1 head Romaine or Cos lettuce, roughly sliced100g long shaved Parmesan slices3 slices Ciabatta bread, cubed and lightly fried2 boiled eggs, cut into quarters
Method
To make the dressing, place the egg yolks, garlic, vinegar, black pepper, mustard and blitz until smooth in a liquidiser or using a stick blender
Add the oils in a thin stream to emulsify then add a little water to let down to the right consistency
Finally add the lemon juice and check the seasoning. The dressing should coat the leaves nicely but not be too thick. If the dressing is too thick then add a touch of water.
Slice the warm potatoes into slices about 1cm thick, so they don’t break up
Place into a bowl, then add the lettuce leaves, then add some dressing and coat the leaves well
Stir the bread cubes through. Place in deep bowls and top with boiled egg and slices of Parmesan cheese
Jersey Royal ratatouille
Serves: 6-8
Ingredients
650g Jersey Royal cooked potatoes (either pot roasted or boiled)3 cloves of garlic, peeled and crushed1 red pepper, de seeded and chopped into 2cm pieces1 yellow pepper, de seeded and chopped into 2cm pieces2 small onions, peeled and roughly chopped1 small courgettes, washed and cut into 2 cm pieces1 aubergine cut into 1cm pieces6 tbsp extra virgin olive oil6 tbsp chopped fresh basilSalt and freshly milled black pepper12 baby plum tomatoes cut into half
Method
Bring a large pan of water to the boil, add plenty of salt and re-boil
One by one place all the vegetables starting with the peppers into the water and re boil for 2 minutes, then refresh in cold water
After all the vegetables are blanched make sure to drain very well, probably best to drain then place on kitchen paper
Heat 4 tbsp of olive oil in a frying pan or better still wok and add the onions and cook for 3 minutes until they take a little colour, add the peppers and stir fry again for 3minutes.
Tip into a bowl and keep warm then add the rest of the olive oil, heat again then add the courgette and aubergine and brown slightly but do not overcook
Add the garlic, basil, salt and pepper and mix well.
Finally add the cooked onions and peppers then the warm potatoes and finally the tomatoes, warm through quickly
New potato cake
Serves: 4
Ingredients
500g Jersey Royal potatoes5 tbp olive oil1 tbap cornflour1 tbsp melted butter
Method
Preheat the oven to 180C / gas 4. Cut the potatoes lengthways into 5mm thick slices and place in a mixing bowl.
Add 4 tbsp oil and season, then mix together well to coat the potato slices. Add the cornflour and mix well again.
Gently heat the butter and remaining oil in a small non-stick frying pan, until the butter has melted.
Remove the pan from the heat and carefully place the potato in overlapping slices around the edge of the pan at first, fill in any gaps in the centre and then place any remaining slices on top.
Return the pan to the hob and cook on a medium heat for a few minutes to start brown the potatoes. Cover with a scrunched-up circle of parchment paper, pressing down on top of the potatoes, and then place in the oven and cook for about 25 minutes, or until the potatoes are tender and light golden brown.
Allow to stand for about 10 – 15 minutes to allow the potato cake to firm up before carefully turning out of the pan