Recipe: (Serves 4) For the wild garlic butter: 1 Large handful (about 80-100g) wild garlic, washed
Jersey Royals, Canary Island Style by Ms Marmite Lover
Serves 2
500g of Jersey Royal potatoes, washed, unpeeled
60g of sea salt
500ml of water
Method
Put all of the ingredients into a medium saucepan and boil for 15 to 20 minutes or until a fork goes in easily.
Drain the water.
Put the potatoes back in the pan and simmer for 15 minutes or more, ‘drying’ the potatoes.
The potatoes will have a silvery salty fine crust.
Mojo Rojo
2 roasted red peppers, skinned and deseeded
5 garlic cloves
2 mild dried chilli peppers, ideally ’nyora’ peppers (available online and in Spanish delicatessens), soaked in hot water, then drained, deseeded and stem removed
1 tbsp sea salt
2 tsp smoked sweet paprika
1 tsp ground cumin
150ml olive oil
2tbsp Sherry vinegar
Whizz everything up in a powerful blender. Use this as a dipping sauce or drizzle over the potatoes.
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