Right royal feasts

Jun 20 2008

HERALDING the start of the new potato season, the much-awaited arrival of the Jersey Royal is always a highlight for foodies.

The first crop of Jersey Royals is traditionally harvested in March, and lasts until July time.

Originally called the Jersey Royal fluke, the delicious potato was first enjoyed by Jersey farmer Hugh de la Haye. Hugh planted the eyes from two large potatoes to see what would happen – the result was the most famous new potato ever known.

Not only number one choice amongst celebrity chefs, they are also gaining popularity with more people who like to know where their food comes from -each Jersey Royal can be traced back to its farm of origin, a claim which can’t be made by many items in the supermarket.

Jersey Royals have just 70 calories per 100g portion and also provide 25% of your recommended daily allowance of Vitamin C.

The following recipes come courtesy of the the official Jersey Royal website (www.jerseyroyals.co.uk)

Jersey Royal Savoury Slices (for 4)

INGREDIENTS:

900 (2lb) Jersey Royal Potatoes.

50g (2oz) unsalted butter, melted.

small bunch spring onions, finely chopped.

45ml (3 tablesp) Parmesan cheese,

grated celery, salt.

METHOD:

1. Boil a large pan of water. Add potatoes, return to boil, simmer for 10 minutes. Drain, then plunge potatoes into cold water. Cut them into fairly thin slices.

2. Lightly butter shallow ovenproof dish. Arrange layer of potatoes, brush with some butter, top with spring onion, cheese and celery salt. Repeat layers three more times.

3. Cook in oven, 200º C, 400º F, Gas no.6 for 25 minutes.

Marinated Jersey Royal Potato with lemon mayonnaise and caviar canape

INGREDIENTS:

8 Asparagus tips.

16 large Jersey Royals (boiled).

¼ pint of mayonnaise.

½ lemon.

Auvruga Caviar.

Chervil.

Chopped Chives.

Salt.

METHOD:

1. Peel the Jersey Royals and drizzle with a little lemon and salt.

2. Squeeze the lemon juice into the mayonnaise and add the chives.

3. Spoon plenty of caviar on each potato and garnish with chervil and asparagus.

Jersey Royals with pancetta and rosemary

INGREDIENTS:

2lb Jersey Royal new potatoes.

8oz pancetta.

2 sprigs of rosemary.

Black pepper to season.

3 tablespoons of olive oil.

METHOD:

1. Cook the royals and let cool.

2. Slice the pancetta into small cubes.

3. Warm the frying pan and fry off the pancetta being careful not too overcook.

4. Take the rosemary off the branch and add to pan.

5. Slice the royals and add to the frying pan and toss together with the pancetta and rosemary.

6. Serve in a warm bowl – a perfect accompaniment with cooked lamb.

TIPS:

Do not peel Jersey potatoes. Simply rub any flaky skin gently from the surface.

Always put Jersey Royals into boiling water. This will seal in the flavour of these delicious potatoes.