Phil Vickery's Jersey Royals and delicious dips
All hail the perfect spud! Phil Vickery is celebrating the start of Jersey Royal season by serving up his perfectly-cooked Jersey Royals alongside two delicious dips, live from the sunny Channel island.
Jersey royals
Serves 4
Ingredients
600g Jersey Royal potatoes
Method
1. Soak the potatoes in cold water for 15 minutes.
2. Using a sharp knife gently scrape the skin away, you don’t have to remove it all, then wash again.
3. Place the potatoes into a saucepan, cover with cold water and add salt and a little few fresh mint sprigs.
4. Bring to a boil then turn down the heat and gently simmer until cooked.
5. Once cooked drain well in a colander. Place the colander back into the pan and cover with cling film then leave for 20 minutes to rest.
6. I think its essential to leave to cooked potatoes to rest once cooked as the flavour intensifies as the cool naturally.
7. Serve however you want, but warm not too hot, the texture will be amazing.
Baconnaise
Serves 4
Ingredients
8 rashers streaky bacon
8 tbsp mayonnaise
1 tbsp mango chutney
4 tbsp chopped chives
Cracked black pepper
Method
1. Place the bacon in a baking tray and bake or grill until nice and crispy, don’t rush it or it will not be crunchy or it will burn.
2. Once cooked, remove from the tray and cool.
3. Chop the bacon finely and pop into a bowl, then add all the other ingredients and mix well.
Garlic Mayo
Serves 4
Ingredients
Tip: Make sure all the ingredients are at room temperature.
4 extra yellow egg yolks
2 small cloves garlic, pasted
2 pinches salt
1 pinch ground pepper
1-2 tbsp white wine vinegar
200-220ml sunflower oil
2 tbsp chopped fresh garlic leaves or flowers (optional)
Method
1. Place the egg yolks into a bowl and add the garlic, salt, pepper and vinegar and whisk. Gradually add the oil and the mix will thicken nicely.
2. Once all the oil is incorporated adjust the seasoning - you may need to add a little water to make a softer consistency.
3. Finally add the fresh garlic leaves if using. Leave for 10 minutes to infuse before serving.