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24 May 11
Ham hock hash with jersey royals Well, this may not be the prettiest of dishes (it is a hash after all), but with the addition of new season Jersey royals and good-quality ham hock it elevates this humble dish to a new level. Bring to a boil 500g Jersey royal potatoes (don’t peel them!) and cook till just tender (around 20 minutes). In the meantime, bash 1 garlic clove with a little coarse salt in a mortar and pestle till it is reduced to a paste. Stir in 1/3 cup Greek yogurt, 1 tsp creamed horseradish, and 1 tsp white vinegar. When the potatoes are done, drain and transfer to a shallow bowl. While still hot, mash each potato lightly once with a fork and then stir in the yogurt mixture, 200g shredded ham hock(about 1 cup), 1/2 cup mixed chopped herbs (parsley, chives, mint) and a drizzle of olive oil. Season with sea salt and pepper and serve while still warm. Serves 2.

Ham hock hash with jersey royals

Well, this may not be the prettiest of dishes (it is a hash after all), but with the addition of new season Jersey royals and good-quality ham hock it elevates this humble dish to a new level.

Bring to a boil 500g Jersey royal potatoes (don’t peel them!) and cook till just tender (around 20 minutes). In the meantime, bash 1 garlic clove with a little coarse salt in a mortar and pestle till it is reduced to a paste. Stir in 1/3 cup Greek yogurt, 1 tsp creamed horseradish, and 1 tsp white vinegar.

When the potatoes are done, drain and transfer to a shallow bowl. While still hot, mash each potato lightly once with a fork and then stir in the yogurt mixture, 200g shredded ham hock(about 1 cup), 1/2 cup mixed chopped herbs (parsley, chives, mint) and a drizzle of olive oil. Season with sea salt and pepper and serve while still warm.

Serves 2.

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3 April 11
Jersey Royal Mash with herbs This is by no means a pretty dish, but this is moorish nonetheless.  Take 500g Jersey Royals (or other new potato variety) and boil in their skins till tender. In the meantime, in a frying pan drizzled with some olive oil gently fry together a small bunch of slivered spring onions,  and a large handful of finely chopped mixed herbs (mint, chives, parsley) till they start to soften. Add two finely chopped garlic cloves and stir around till the they become fragrant. Once the potatoes are done, drain and add to the herb mixture. Mash the potatoes coarsely (either using a masher or a large fork), add a large dollop of sour cream, and season with sea salt and pepper, and stir till combined. You can optionally add 1tbs finely chopped capers, or I like to use a caper paste, which is similar in texture to an olive tapenade. Serve as a side or on its own.

Jersey Royal Mash with herbs

This is by no means a pretty dish, but this is moorish nonetheless. 

Take 500g Jersey Royals (or other new potato variety) and boil in their skins till tender.

In the meantime, in a frying pan drizzled with some olive oil gently fry together a small bunch of slivered spring onions,  and a large handful of finely chopped mixed herbs (mint, chives, parsley) till they start to soften. Add two finely chopped garlic cloves and stir around till the they become fragrant.

Once the potatoes are done, drain and add to the herb mixture. Mash the potatoes coarsely (either using a masher or a large fork), add a large dollop of sour cream, and season with sea salt and pepper, and stir till combined. You can optionally add 1tbs finely chopped capers, or I like to use a caper paste, which is similar in texture to an olive tapenade.

Serve as a side or on its own.

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20 May 10
English Asparagus with Jersey Royals and Crab - a crisp Spring recipe The month of May is the height of the English asparagus season. Take advantage now while you can (I recommend a daily serving), because once they’re gone all you’ll be left with on the supermarket shelves are the imitation variety, flown in from halfway across the world. Put to a boil 250g of Jersey royals (or another new potato variety). Meanwhile, in a mortar and pestle crush together 1 clove of garlic, 1 tsp coarse sea salt, and a small handful of basil leaves. Stir in 1/3 cup Greek yogurt. Set aside. Boil or steam 500g green asparagus spears till just tender. Drain immediately and cut into chunk-sized pieces (discarding the woody ends). Once the potatoes are done (easily pierced with a fork) then drain them and place into a serving bowl. Cut up the bigger potatoes into small chunks and then stir in 1tbs sherry vinegar, the basil sauce, 1 tbs creamed horseradish and 120g crab meat (canned will do fine). Add a squeeze of lime or lemon. Gently stir in the asparagus pieces and a couple large handfuls of lamb’s lettuce (or rocket will do). Drizzle with olive oil and season with crushed sea salt and pepper. Simply omit the crab for a vegetarian version. Soy cream or yogurt would work quite well as a replacement for the Greek yogurt for a vegan version. You may also be interested in: JERSEY ROYALS AND PURPLE SPROUTING BROCCOLI >

English Asparagus with Jersey Royals and Crab - a crisp Spring recipe

The month of May is the height of the English asparagus season. Take advantage now while you can (I recommend a daily serving), because once they’re gone all you’ll be left with on the supermarket shelves are the imitation variety, flown in from halfway across the world.

Put to a boil 250g of Jersey royals (or another new potato variety). Meanwhile, in a mortar and pestle crush together 1 clove of garlic, 1 tsp coarse sea salt, and a small handful of basil leaves. Stir in 1/3 cup Greek yogurt. Set aside. Boil or steam 500g green asparagus spears till just tender. Drain immediately and cut into chunk-sized pieces (discarding the woody ends). Once the potatoes are done (easily pierced with a fork) then drain them and place into a serving bowl. Cut up the bigger potatoes into small chunks and then stir in 1tbs sherry vinegar, the basil sauce, 1 tbs creamed horseradish and 120g crab meat (canned will do fine). Add a squeeze of lime or lemon. Gently stir in the asparagus pieces and a couple large handfuls of lamb’s lettuce (or rocket will do). Drizzle with olive oil and season with crushed sea salt and pepper.

Simply omit the crab for a vegetarian version. Soy cream or yogurt would work quite well as a replacement for the Greek yogurt for a vegan version.

You may also be interested in:

JERSEY ROYALS AND PURPLE SPROUTING BROCCOLI >

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12 April 10

Jersey royals with purple sprouting broccoli - get them both while you can

It’s Jersey royals season - hoorah! I am not a particularly enthusiastic potato lover - but I have a soft spot for a good mash, and even softer spot for the golden potato nuggets called the Jersey royals - that are at their peak for just the next few weeks. Don’t peel them, boil them for a scant 15 minutes, then add some chopped parsley and a knob of butter, salt and pepper, and that’s it - a real treat.

Jersey royals also lend themselves well to a simple warm potato salad transformation. Boil a pound of Jersey royals (unpeeled, but washed) for about 15 minutes. When nearly done add some chopped purple sprouting broccoli (as much or as little as you care for). Drain after about 2 minutes into a salad bowl and mash up some of the potatoes (but not all) . Now add 3 tbs Greek yogurt (into which you have added a crushed garlic), 1 tbs creamy horseradish,  some chopped herbs (mint, chives, parsley), some salt and pepper, and a drizzle of olive oil.

This recipe works equally well without the broccoli.

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Themed by Hunson.