JERSEY ROYAL SALAD WITH HORSERADISH CREAM
The Jersey Royal season is short, so make the most of it with this delicious salad
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.
- Mix the horseradish sauce with the crème fraîche, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.
Nutrition Facts : Calories 128 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.14 milligram of sodium
PURPLE SPROUTING BROCCOLI, JERSEY ROYAL, BURRATA & ANCHOVY SALAD
Make purple spouting broccoli centre stage in this potato salad, with burrata and anchovies. Top with breadcrumbs and enjoy as a side dish or main course
Provided by Rosie Birkett
Categories Dinner, Lunch, Side dish, Starter
Time 45m
Yield Serves 2 as a main, 4 as a side
Number Of Ingredients 18
Steps:
- Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they're well coated in the oil, and fry until golden - this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don't burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
- Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they're all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp - the shallots and garlic should be soft and caramelised.
- Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
- Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
- Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
- Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.
Nutrition Facts : Calories 471 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
JERSEY ROYAL SALAD
A great salad from Simon Rimmer of Green vegetarian Restaurant in Manchester. You can make this out of season using Anya potatoes
Provided by PinkCherryBlossom
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing place the yolk, sugar and mustard in a bowl and beat together. Beat in the oil slowly until the mixture thickens to a mayo consistency. Once at this stage whisk in the lemon juice and oregano.
- slice the radishes and halve the potatoes. Place in a bowl with the onion and add half the dressing - mix well.
- Gently mix in the watercress or greens and serve with crusty bread and extra dressing.
Nutrition Facts : Calories 316.2, Fat 22.6, SaturatedFat 3.3, Cholesterol 31.5, Sodium 63.6, Carbohydrate 26.4, Fiber 3.7, Sugar 2.9, Protein 4
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CHICKEN, ANCHOVY AND JERSEY ROYAL SALAD RECIPE
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5/5 (4)Total Time 1 hr 15 minsCategory Jersey Royal New Potato RecipesCalories 418 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken thighs, skin-side up, in a small roasting tin and drizzle over the olive oil. Tuck the lemon slices under the chicken pieces along with the red onion, then scatter over the thyme and chilli flakes. Season well with salt and pepper and roast for 45 minutes. Remove from the oven and set aside.
- Meanwhile, cook the potatoes for about 15 minutes in a pan of salted water until just tender. Add the trimmed asparagus to the pan and cook for a further 2-3 minutes. Drain and leave to cool a little.
- Using 2 forks, shred the chicken from the bones in large pieces. I shred the crispy skin and add it to the salad as well. In a large bowl, mix together the chicken, skin and all the roasting juices (including the onions) with the potatoes, asparagus, anchovies, chives and dill.
- In a small bowl, mix together all the ingredients for the dressing, then drizzle over the salad. Spoon the salad into a large container for taking on a picnic.
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- Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion.
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