Celebrate the Coronation with Jersey Royal dishes fit for a King and perfect for sharing with friends and family.
The Royal family even own parts of the farming land on Jersey, making it a truly Royal dish to remember!
Jersey Royals will be available in all major supermarkets and shops from April – June.
Jersey Royal Coronation Canapés
What better way to celebrate His Majesty’s crowning than with Coronation Chicken! The toppings are twists on Great British classics, easy to make and absolutely delicious.
Makes around 20 generous sized canapés
Prep time 30 minutes
Cook time 30 minutes
Ingredients
500g Jersey Royal potatoes
1 tsp olive oil
Salt and pepper
Method
1. Preheat the oven to 200C/fan 180C/gas mark 6. Rub the olive oil over the potatoes, place in a roasting tin and sprinkle with salt and pepper. Cook for 25 minutes or until a skewer goes easily through the potato. Remove from the oven.
2. When cool enough to handle (they are best served warm) cut in half along the length, squash slightly so that the topping will sit on the potatoes more easily. Top each half and garnish appropriately.
For the coronation chicken;
Combine 30g mayonnaise with 30g natural Greek yogurt, 1 tbsp medium curry powder, 1 tbsp peach or mango chutney, 1 tbsp sultanas with 125g cooked skinless chicken breast diced. To garnish; a few toasted, flaked almonds.
For the prawn cocktail;
Combine 50g mayonnaise with 1 tbsp tomato ketchup, zest 1 small lemon, juice of half lemon, 1 tbsp dill leaves, black pepper and 75g small cooked and shelled prawns. To garnish; extra dill.
For the beetroot humus;
Use a food processor to blitz together 120g drained canned chickpeas and 2 cooked beetroot (around 125g). Add 40g tahini, 2 tbsp olive oil, 2 tsp lemon juice and blitz again. Add salt and pepper to taste and garnish with parsley leaves. This makes more than enough topping but the extra will keep in the fridge for a few days and is great with pitta bread or as a dip.
Vegan Jersey Royal Black Bean Tacos
These gorgeously colorful tacos are both plant-based and gluten fre[LE1] e, making them a real crowd-pleaser for street party celebrations. A super simple recipe that is sure to impress.
Serves: 4
Cook time: 25 minutes
Prep time: 15 minutes
Ingredients
For the filling;
1 tbsp olive oil
2 shallots, diced
1 clove garlic, chopped
300g Jersey Royal potatoes, diced
300g tomatoes, roughly chopped
1 tsp chipotle paste, add more to taste
120g black beans, drained and rinsed
To serve;
Little gem lettuce leaves
2 avocados, peeled and sliced
Edible flowers (we used violas)
For the pickles;
75ml red wine vinegar
1 tbsp sugar
Pinch of salt
1 large red onion, thinly sliced
6 radishes (recommend breakfast and watermelon), thinly sliced
Method
1. Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil then pour over the onions and radishes. Leave to steep and cool for at least 15 minutes.
2. To make the filling, heat the oil in a pan, add the shallot and cook gently for 5 minutes until completely softened. Stir in the garlic and cook for another minute, then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water. Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are tender. Stir in the beans and cook uncovered for another 5 minutes. Cool slightly.
3. To serve: spoon the potato mixture into the lettuce leaves, top with avocado slices, a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers and extra lemon wedges.
Jersey Royal And Mushroom Skewers
The umami flavours of the dressing make these vegetable skewers a hit. If you prefer you can swap the honey for agave or maple syrup to make this dish fully vegan.
Serves 4, 2 skewers each
Prep time 20 minutes
Cook time 20-25 minutes
Ingredients
300g Jersey Royal potatoes, cut into chunks
250g shitake or sliced portabello mushrooms
8 baby courgettes, halved
8 radishes, halved
1 tbsp vegetable oil
For the dressing;
1 tbsp miso
30ml tamari or good soy sauce
1 tsp honey
Splash water
For the pickled radishes;
25ml white wine vinegar mixed with 25ml water
2 tsp sugar
6 radishes, sliced
1 tsp seaweed sprinkle to garnish
Method
1. For the pickled radishes warm the vinegar, water and sugar in a small pan until the sugar dissolves. Place the radishes in a bowl and pour over the vinegar. Set aside for 10 minutes or cool, cover and chill for up to 24 hours.
2. Bring a pan of water to the boil add the potatoes and cook for around 10 minutes until just tender. Drain and rinse with cold water to stop them cooking further. Combine the dressing ingredients adding enough water to just slacken the mixture.
3. Thread the potatoes, mushrooms, courgettes and radish halves onto the skewers. Brush with the oil. Heat a griddle pan until really hot and cook the skewers in batches for 2-3 minutes until the mushrooms have softened, brush over the dressing and cook for another minute until beginning to char. Sprinkle with the seaweed and serve with the pickled radishes and any remaining dressing.
Jersey Royal Brownie With Peanut Butter & Salted Caramel
An unlikely combination but it works a dream! No celebration is complete without a sweet treat – try something different and surprise your guests with these decadent brownies.
Makes:12 pieces
Prep time:15 minutes
Cook time:30-32 minutes
Ingredients
275g Jersey Royal potatoes, scrubbed but left whole
75g butter
75g crunchy peanut butter
200g dark chocolate, chopped
200g brown sugar
2 eggs, beaten
110g self-raising flour
40g cocoa
25g salted peanuts, roughly chopped
Jersey salted caramel to serve
Method
1. Bring a pan of water to the boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and run under cold water until cool enough to handle. Pull off any loose bits of skin and then finely grate the potatoes.
2. Line a 20cm square baking tin. Preheat the oven to fan 160ºC/180ºC/gas mark 6.
3. In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly to combine and stop the chocolate catching on the bottom. Remove from the heat.
4. Use an electric whisk to beat the sugar and eggs for a few minutes until they are thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix. Spoon into the baking tray and scatter over the peanuts. Bake for 20 minutes until just cooked but still a little wobbly. Cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve with the Jersey Salted caramel.
