Sharing our Seymour Jersey Royal Recipes
Jersey Royals have been grown on the island since the late 1800s and the Jersey Royal season is an exciting time for all involved. The main outdoor crop is planted from January to April, with harvesting from the end of March through to the July. The peak of the season is May so we set our chefs a challenge to create their favourite recipe, using the famous Jersey Royal potato.
Greenhills Tuna Niçoise
- 2 eggs
- 8 small Jersey Royals potatoes, peeled
- 50g (1¾ oz) baby green beans (about 12 beans), trimmed
- 180 g (5½ oz) tuna fillet
- Tinned anchovies (3 pieces)
- Olive oil, for cooking
- 1 small handful baby cos (romaine) lettuce leaves
- 4 cherry tomatoes, halved
- 6 pitted black olives (about 1 tablespoon)
- 2 teaspoons olive oil
- ½-teaspoon red wine vinegar
- ¼-teaspoon Dijon mustard
- ½ garlic clove, crushed
- ½ anchovy fillet, drained and chopped
- Put the eggs in a small saucepan of cold water, slowly bring to the boil and cook for 5 minutes. Drain well, then run the eggs under cold water to cool. Peel the eggs, then set aside.
- Cook the potatoes in a small saucepan of boiling salted water for about 15 minutes or until nearly tender. Add the beans and cook for 2–3 minutes or until the beans are tender and the potatoes are cooked through. Drain well, and then cool the vegetables. Cut the potatoes into 2.5 cm (1-inch) pieces.
- Heat a chargrill pan or a small heavy-based frying pan over a medium—high heat. Brush the tuna fillet lightly with oil, then chargrill or sear the tuna in the pan for 1 minute on each side or until golden on the outside but still quite pink in the middle; take care not to overcook the tuna or it will be dry. Cool to room temperature, and then flake the tuna.
- To make the dressing, place all the ingredients with a pinch of sugar in a bowl and whisk to combine well. Cut the egg into quarters.
- Combine the cos leaves, tomatoes, olives, capers, potatoes, anchovies and beans in a serving bowl. Scatter over the tuna and egg, drizzle with the dressing and serve immediately.
Merton's Salmon with Parsley Sauce
- Salmon fillet 160g
- Green beans 30g
- Carrots 50g
- Jersey Royals 130g
- Jersey butter 30g
- Medium white wine 20 ml
- Double cream 80 ml
- Salt 8g
- Cracked pepper 3g
- Chives 5g
- Chopped parsley 5g
- The vegetable preparation: Cook the potatoes in a small saucepan of boiling salted water for about 15 minutes or until tender, add jersey butter and chives or parsley. Cook the carrots in a small saucepan of boiling salted water for about 6-8 minutes drain Add butter and keep warm.
- Make the sauce:
1. Place the white wine in a small pan, boil and reduce by half.
2. Add the double cream and simmer until it becomes slightly thicker, season salt and pepper add a knob of butter, stirring well off the heat for richer taste, add parsley and keep warm.
- To grill the salmon:
1. Generously season the fresh salmon fillets with salt and pepper.
2. Brush the grill with oil to prevent sticking.
3. Preheat a grill and tray until hot between 5 – 10 minutes depending on grill.
4. Brush the seasoned salmon fillets with a little oil also to prevent sticking.
5. Place the salmon fillets on to the hot tray curved pink side face down.
7. Grill 3-5 minutes and turn over carefully and cook for a further 3-5 minutes.
8. The finish must feel firm to the touch but not over cooked.
9. Transfer the salmon to a plate with the grill markings upwards and baste with any of the buttery juices left in the pan.
Then Serve with jersey royals , carrots and the parsley sauce poured over the salmon.
Pomme d'Or Smoked Chicken and Potato Salad
- Smoked chicken 40 g
- Mixed salad leaves 20 g
- Cajun spice 2 g
- Capers 20 g
- Pea shoots 1 g
- Balsamic glaze 10 ml
- Jersey potatoes 100 g
- Mayonnaise (good quality) 30 ml
- Dijon mustard 10 ml
- Spring onions 10 g
- Lemon juice 5ml
- Chives 3g
- Radish (1 each)
- Caster sugar 5 g
- Red wine vinegar 5ml
- Cook the potatoes in a small saucepan of boiling salted water for about 15 minutes or until nearly tender.
- Drain potatoes and let cool completely before preparing salad.
- Cut up the cooked Jersey royals into quarters and chop the spring onions and chives into small pieces.
- Add the mayonnaise and lemon juice, season with salt and pepper to taste.
- For the pickled radish, slice the radish into rings, mix the sugar and vinegar together and mix with the radish, leave in the refrigerator for at least an hour to pickle.
- Layer the salad as desired, with the smoked chicken on top of the bed of potatoes. Garnish with picked radish.
- Add balsamic glaze to decorate the plate and accompany with hot wholemeal bread from our local bakery.
Share this page
< Back to News