A very special time of the year indeed with the famed jersey royal potato rolling into our pantry. The combination may seem at first out of the ordinary, but enveloped  in a rich saffron sauce marries the pair of quality ingredients like nothing you’ve tasted before. It is a great dish for dinner parties as the majority of the elements can be created in advance.

Health: The humble jersey potato is high in Vitamin B, helping maintain a healthy skin and nervous system.

Preparation time: 10 minutes    Total Cooking Time: 45 minutes   Serves: 4   Dish Seasonality: Spring 
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Ingredients (Shopping List)

  • 5 Tbsp. Cold pressed Extra Virgin olive oil
  • 1 Tsp. Ground Ginger
  • 2 1/3 Tbsp. Modena balsamic vinegar
  • 1/2 Tsp. Curry powder
  • Approx. 12 Jersey Royal Potatoes
  • 2 Granny Smith Apples
  • Juice from 2/3 of a lemon
  • 4 Tbsp. Fromage Frais
  • 1/2 Tbsp. Powdered Saffron
  • 1/2 Bunch of parsley
  • 1 Tsp. Ground Fennel
  • Saffron Strands and Dill to garnish
  • Celtic Sea salt to taste

Tips and Tricks: If you can’t get hold of powdered saffron then take fresh saffron strands and pound it in a pestle and mortar to make your own.

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Method

  1. To make the vinaigrette warm 5 Tbsp. Cold pressed Extra Virgin olive oil with 1 Tsp. ground ginger and 2 1/3 Tbsp. Modena balsamic vinegar. Season with Celtic Sea salt and add 1/2 Tsp. Curry powder, leave to infuse.
  2. In the meantime boil Approx. 12 Jersey Royal potatoes in their skins in salted water for 15-18 minutes or until tender but still firm. Drain the potatoes and remove their skins, cut into 5 mm slices and separate between 4 glasses. Sprinkle the potatoes evenly with the vinaigrette.
  3. Mix the juice from 2/3 of a lemon with a little Celtic sea salt in a bowl. Add 4 Tbsp. Fromage Frais, 1/2 Tbsp. Powdered Saffron, 1/2 Bunch very finely chopped parsley, and 1 Tsp. Ground Fennel. Mix well and pour this sauce over the potatoes.
  4. Wash, peel and cut 2 Granny smith apples into sticks and toss with a little lemon juice to prevent discolouration. Finish the dish with the apple sticks along with a few saffron strands and sprigs of dill.

Tips and Tricks:  Keep and eye on the potatoes when cooking them as you want these to be cooked perfectly, they shouldn’t start to break apart when you cut them into slices. Attention to detail is the real trick to a dish like this, take your time and you will be rewarded as a result.

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