Spring Minestrone Serves 4 Ingredients: 2 tbsp olive oil 1 medium onion, finely chopped 2 medium
Serves 4
For the smoked Jersey Royal purée
600g Large Jersey Royals
100ml Smoked oil
50g Grated Old Winchester cheese
50g Unsalted butter
100ml Milk
Bake the Jersey Royals in a pre-heated oven at 180oC for 30 – 45 minutes or until soft. Cut each potato in half and pass through a fine potato ricer into a saucepan (approximately 200g of potato flesh is required). Add the oil, cheese and butter and heat gently until everything is melted. Remove from the heat and add the milk. Season to taste with salt.
For the salt pastry
225g Plain flour
150g Table salt
20g Egg white
125ml Water
Mix all the ingredients to form a pastry. Roll out to 5mm thick.
For the salt-baked Jersey Royals
4 large Jersey Royals (each weighing around 100g)
50g Old Winchester cheese
Wash the potatoes. Wrap each potato individually in the salt pastry to completely encase them. Place on an aluminium foil lined baking tray and bake in a pre-heated oven at 180oC for 40 minutes. Allow to cool slightly before cracking open the pastry and removing the potatoes
Cut a cross in the top of each potato and squeeze to open and expose the flesh. Using a vegetable peeler, shave the cheese. Add 3 or 4 cheese shavings onto each potato and place in a pre-heated oven at 180oC for 2 minutes. Remove from the oven and flick a blow torch over the cheese and the skin of the potato.
For the crispy shallots
2 Banana shallots
Cornflour to dust
Slice the shallots lengthways into fine julienne. Dust with cornflour before deep frying at 140oC until golden brown. Place on absorbent kitchen paper and season lightly with salt
For the onion ash
1 Onion
Thinly slice the onion and place under a medium heat grill until deeply caramelised/burnt. Place in a pestle and mortar and crush until a coarse powder is achieved
To finish the dish
Chives
Mini ‘lilliput’ capers
To plate the dish, place a spoonful of smoked Jersey Royal puree on the centre of each plate. Add a cheesy salt-baked potato on top of the puree followed by a generous pinch of onion ash on the potato and around the plate. Next add a sprinkling of capers on top of each potato. Finally finish the dish with the crispy shallots and a large pinch of chopped chives
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Spring Minestrone with Jersey Royals
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