Jersey Royal Potato & Spring Veg en Papillote: Ingredients: 300g Jersey Royal potatoes, halved if large
Crispy Oregano Jersey Royals with creamy feta sauce
Serves 4
Ingredients:
500g Jersey Royals, halved or quartered if large
½ lemon, quartered
2 cloves garlic, smashed
40g oregano, chopped
40ml, plus 60ml extra virgin olive oil
Salt and pepper
85g mixed chopped herbs, basil, dill or parsley
1 tsp honey
1tbsp sesame seeds
Feta Sauce
110g feta cheese
40g cream cheese, room temperature
2 tbsp lemon juice
Pinch of smoked paprika
Pinch of chili flakes
Method:
- Preheat the oven to 220 degrees Celsius
- On a baking sheet, toss the Jersey Royals, lemon wedges, garlic and oregano with 40ml olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender
- Remove the Jersey Royals from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 more minutes until crispy.
- To make the herb oil, finely chop 1-2 roasted lemon wedges – rind and all. Chop/mash the garlic into a paste. Add the garlic and lemon to a bowl along with 60ml olive oil, mixed herbs and the honey. Season with salt, pepper and chili flakes
- To make the feta sauce, combine the feta, cream cheese and lemon juice in a blender until creamy. If desired, thin with additional lemon juice.
- Grab the Jersey Royals from the oven and toss them with half the herb oil and sesame seeds. Spread the feta sauce onto a large serving plate and arrange the Jersey Royals on top, drizzling the remaining oil and a sprinkling of paprika. Eat Warm.
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