Simple jersey royals with four dressings

Each of the dressing recipes is enough for 1kg of potatoes. For a crowd, you might want twice as many potatoes and a couple of dressings.

Serves 4 as a side dish

1kg jersey royal or other new potatoes, scrubbed clean
Salt

Put the potatoes in a saucepan and cover with plenty of cold water. Add a big pinch of salt, put on the heat and bring to the boil. Simmer, covered, for about 10 minutes (you may need longer for bigger potatoes), or until a knife slides into their flesh easily.

Drain the potatoes well and return to the heat for 2 minutes, to steam away their moisture. Serve with a big dollop of butter, or one of the toppings below.

For the aioli
2 egg yolks
¼ tsp salt
1 tbsp dijon mustard
1 lemon, juiced
250ml rapeseed oil
3 garlic cloves, crushed

Start with all your ingredients at room temperature. Put a damp tea towel beneath a mixing bowl (or use a food processor). Add the egg yolks, salt, mustard and lemon juice. Whisk together for a few minutes.

Add the oil, drip by drip, while whisking vigorously at the same time. Go slowly: your mayonnaise may split if you rush this stage. As the mixture thickens, you can add it more quickly, in a thin, steady stream.

Once you have incorporated all the oil, give the mayonnaise a really good stir and add the crushed garlic cloves. Keep it refrigerated until you are ready to eat.

For the summer tartare
2 egg yolks
¼ tsp salt
1 tbsp dijon mustard
1 lemon, juiced
250ml rapeseed oil
1 tbsp capers, rinsed and chopped
1 tbsp cornichons, rinsed and chopped
½ bunch tarragon, finely chopped
½ bunch chives, finely chopped

Follow the above method for the aioli, but instead of adding the garlic at the end, add the chopped capers, cornichons and herbs, and stir well.

For the salmoriglio
½ bunch of marjoram or oregano, leaves picked and finely chopped
½ bunch of flat-leaf parsley, chopped very finely
Zest and juice of 1 lemon,
A pinch of salt
150ml extra virgin olive oil

Combine the herbs, lemon zest and juice, add a big pinch of salt and stir in the olive oil. Set aside to allow the flavours to mingle before serving.

For the quick bravas sauce
2 tbsp olive oil
1 small onion, finely chopped
1 red chilli, finely chopped
½ tsp salt
1 tsp sweet smoked paprika
500g cherry tomatoes, halved (or 400g tin of chopped tomatoes)
1 tsp honey
2 tbsp sherry vinegar
A small bunch of flat-leaf parsley, leaves picked and finely chopped

Heat the oil in a heavy-bottomed pan on a medium heat, add the onion and cook until soft.

Add the chilli, salt and smoked paprika and stir until you can really smell the spices.

Add the tomatoes and cook until they are soft and completely broken down (use a spatula to help them). Add the honey and sherry vinegar, season to taste and stir through the parsley.

 

Posted: 04.05.22 1 Comments

Comments

Posted by Honeysuckle at 9:43 on the 06.05.22

Just a caution regarding rapeseed ( canola) oil.. it’s not a good oil to eat for several reasons from its absence in sustainable farming practices and its processing which renders it disruptive to metabolism

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