Jersey Royals with wild garlic and cream dressing recipe
Jersey Royals with wild garlic and cream dressing and soy-cured egg yolk This dish makes the most of seasonal Jersey royals, pairing them with a creamy, tangy sauce, and silky cured egg yolk. 200ml/7fl oz soy sauce2 free-range egg yolk 200ml/7fl oz soy sauce 2 free-range egg yolk 1 bay leaf300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced2 garlic cloves, crushed1 celery stick, finely diced3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved 1 bay leaf 300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced 2 garlic cloves, crushed 1 celery stick, finely diced 3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream 3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved Method To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours.To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top.