Jersey Royal Potato and Vegetable Curry

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One of the recipes I’m sharing with you using the deliciously nutty and seasonal Jersey Royal Potatoes in collaboration with Asda is for a vegetable curry. Inspired from a recipe my husband found online, he’s adapted and cooked this one for me (as I’m currently recovering from having knee surgery a couple of days ago, and therefore not able to stand for periods of time). Thanks Will x

The ingredients aren’t set in stone for this one; add or remove ingredients that you do or don’t like. (I personally don’t like mushrooms, but he does, so they went in and I picked them out of my dinner). The Mange Tout came from our garden, the French beans were reduced in price in our local supermarket as they had to be sold on the day, as was the courgette. All other ingredients we had at home as staples in our cupboards/fridge.  It looks like a lot of ingredients, I know!

  • 30ml Sunflower oil
  • 2.5ml Black Mustard seeds
  • 2.5ml Cumin seeds
  • 2.5ml Fennel seeds
  • 2.5ml Fenugreek seeds
  • 3 Cardamon pods
  • 1 medium Red onion, chopped
  • 1 large White onion, chopped
  • 3 sticks Celery, diced
  • 2 medium carrots, diced
  • 2.5cm fresh Ginger, grated
  • 5 cloves Garlic, crushed
  • 5ml Salt
  • Medium sweet potato, cubed
  • 10-12 Jersey Royals, cubed
  • 5ml Chilli powder
  • 5ml Turmeric
  • 5ml Cumin
  • 5ml ground Coriander
  • 1 whole Chilli, finely chopped
  • handful of French Beans, sliced in half horizontally
  • 8-10 Mange Tout, sliced in half horizontally
  • 1 cup frozen Peas
  • 1 medium Courgette, diced
  • 50g button Mushrooms, halved
  • Can coconut milk
  • Fresh coriander, chopped.
  1. Prepare all your vegetables as above.  You can keep the following together in bowls as they’ll be added to the curry together in batches:
  • Red and white onions.
  • Celery and carrots.
  • Sweet potato and Jersey Royals.
  • French beans and mange tout.
  • Peas and courgettes.
  • Mushrooms.

(This is how my husband preps his ingredients to cook – I have to leave the kitchen; it’s all too much organisation for me!)

Jersey Royals with Asda

2. In a large saucepan/frying pan with a lid, heat the oil and add your mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and cardamon pods.  Cook for 2-3 minutes to allow the flavours to infuse the oil.  The seeds may start to pop as they cook, don’t worry, this is normal.

3. Add the celery and the carrots, stir to coat evenly in the spiced oil and cook on a medium heat for 2-3 minutes.

4. Add the ginger, garlic and salt and coat evenly.  Cook gently for 4-5 minutes.

5. Add the sweet potato and the Jersey Royals, stir thoroughly and cook for 2-3 minutes.  If the vegetables start to stick to the pan, add a splash of water to loosen the mixture.

6. Add the chilli powder, turmeric, cumin powder and coriander powder, stir and cook for 2-3 minutes.

7. Add the fresh chilli and stir thoroughly.  Cook for 1-2 minutes.

8. Add the French beans, mange tout and stir.  Place the lid on the pan and simmer for 5 minutes.

9. Add the frozen peas and diced courgettes.  Cook for 2-3 minutes.

Jersey Royals with Asda

10. Stir in the mushrooms.  Place the lid on the pan and cook for 5 minutes.

11. Add the coconut milk, bring to a gentle boil, then reduce the heat to a simmer, put the lid on and simmer for 10-12 minutes until the vegetables are all cooked.

Jersey Royals with Asda

12. Finally stir through the chopped coriander and serve with boiled rice.

Jersey Royals with Asda

He cooked this on his little camping stove in the garden to tease the neighbours I think with the delicious smells, but we didn’t invite them to share the meal with us! HAHA!

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Jersey Royals with Minted Lamb Leg Steaks

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My other recipe using Jersey Royal potatoes is more of a traditional one.  For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

Jersey Royals with Asda

  • 1 lemon, zest & juice
  • 1 lamb leg steak per person
  • 10ml Rapeseed oil
  • 2 Red onions, chopped finely
  • 10ml Plain flour
  • 15ml Mint sauce concentrate
  • 250ml Barolo red wine
  • 100ml Vegetable stock
  • Bay leaf
  • Salt & pepper to taste
  • Rapeseed oil sufficient to roast the potatoes
  • Jersey Royal potatoes
  • Chantenay carrots
  • Broccoli
  1. Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
  2. Heat the oven to 180℃/160℃ fan.
  3. In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
  4. Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
  5. Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
  6. Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
  7. Add the mint sauce concentrate and stir through, then add the bay leaf.
  8. Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced.  Season to taste.
  9. Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
  10. Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
  11. Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
  12. Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
  13. Scrub the carrots, then slice them vertically from top to bottom.
  14. Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
  15. Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

Jersey Royals with Asda

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

 

Meaty Mac’n’Cheese with Cathedral City

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Cheese. Cheese. CHEEEEEESE!!!!! Do you know what? I think I should have been born a mouse!  I want you to go on a little journey with me. C’mon, it’s easy, just close your eyes… think of a whole block little bite of mature cheddar cheese from the West Country. Think of closing your mouth as your teeth sink into the cold, delicious, taste bud tingling creaminess…..  Oh! Sorry! I lost myself for a moment there! HAHA!  Back to being serious, because that’s what I am (honest!)

Did you know that over 20% of the country eat cheese at least once every 4 days? 55% of us choose the cheeseboard over dessert (I’d have both, if I’m honest, whilst over 65% of the national always have cheese in their fridges?  No wonder it’s the Nation’s favourite ingredient!

So, what better way when the British summer is just beginning and it’s still cold and rainy outside like the deepest, darkest depths of winter, than to make a hearty meal to serve at the dinner table for all to tuck into, because almost two thirds of us prefer to enjoy a meal around the table with family and friends, and what better ingredient to use than Cathedral City mature cheddar cheese?  I know of not one reason why!

Cathedral City Meaty Mac'n'Cheese

  • 15ml Rapeseed oil
  • 100g Pancetta, cubed
  • 2 Chicken breasts, cubed
  • 200g Macaroni
  • 10ml Plain flour
  • 5ml Dijon mustard
  • 50ml Chicken Stock
  • 300ml Creme Fraiche
  • 200g Cathedral City Mature Cheddar cheese
  • Ground black pepper

Cathedral City Meaty Mac'n'Cheese

  • Heat the oven to 200℃.
  • In a large pan, gently heat the oil.
  • Add the pancetta and the cubed chicken breasts and cook for 5-10 minutes until starting to colour.
  • Whilst you’re browning the meat, bring a large pan of water to the boil.
  • Add the macaroni to the pan of boiling water, stir, reduce to a simmer and leave to cook for 10 minutes.
  • Sprinkle the flour fairly evenly all over the browned pancetta and chicken and stir to coat thoroughly.
  • Add the mustard and the chicken stock and bring to the boil, stirring continuously.
  • Add the creme fraiche and heat through, but do not boil.
  • Grate the cheese (sneak yourself a bite – go on; you’re working hard and you deserve it!  You must also eat that last little, annoying, bit of cheese that you can’t grate if you value your nails and fingertips.

Cathedral City Meaty Mac'n'Cheese

  • Stir through 150g of the grated cheese until melted.
  • Drain the macaroni and stir this through the pan of pancetta, chicken and creamy cheese sauce.
  • Season with pepper to taste.
  • Have another taste, just to make sure that the grating didn’t interfere with the delicious taste of the cheese! Sprinkle (what’s left) of the cheese over the mac’n’cheese.

Cathedral City Meaty Mac'n'Cheese

  • Place into the oven for 15-20 minutes until the top is golden, crispy and bubbling beautifully.

Cathedral City Meaty Mac'n'Cheese

  • Share with the family if you really must, but make sure they leave you some for a indulgent, tasty snack later!

Cathedral City Meaty Mac'n'Cheese

Most importantly, you must always remember the rules of cooking with cheese;

  • Taste a bit as soon as you open the packet.
  • Taste a bit more as you prepare it at every stage of the recipe… just in case!
  • Only share the finished dish, if you really must.
  • Find Cathedral City on Facebook and find out what kind of cheese lover you are.

So, now I’ve shared my #CheeseRules with you because I truly to #LoveCheese tell me what are yours?  C’mon, enjoy cheese and ‘Welcome to the Club’

The recipe was adjusted to feature and include Cathedral City Mature Cheddar Cheese. I received a voucher to purchase ingredients for this recipe.

Slow Cooked Shin of Beef

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I’d originally wanted to cook Ox cheek, however neither of my two local butchers had any, and only one had some British shin of beef as an alternative, so that’s what I’ve used for today’s dinner.  I’ve cooked this in 2/3 bottle of Aldi UK Fleurie red wine, from the Beaujolais region of France, but you could use an ale if you prefer.

30ml Rapeseed oil

2 medium onions, chopped

3 medium carrots, chopped

3 sticks of celery, chopped

3 cloves of garlic, bruised

2tbs Plain flour

Salt & pepper

2kg Shin of beef, diced

500ml red wine (or ale)

300ml beef stock

Handful of thyme, roughly chopped

2 Bay leaves

Stick of cinnamon

 

1. Preheat your oven to 180℃ (160℃ fan).

Slow cooked beef shin in Aldi Fleurie red wine

Slow cooked beef shin in Aldi Fleurie red wine

2. In a large casserole dish, heat 15ml of oil.

3. Fry the onions, carrots, celery and garlic until transparent, but not coloured.

Slow cooked beef shin in Aldi Fleurie red wine

4. Remove the vegetables to a bowl whilst you prepare the beef.

5. In a plastic bag, put the flour and season with salt and pepper.

Slow cooked beef shin in Aldi Fleurie red wine

6. Place the beef into the bag and toss to coat evenly. Shake off the excess.

7. Heat 15ml of oil in the casserole dish and fry the beef in batches until brown on all sides.

8. Remove the beef with the vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

9. Add 100ml of the wine to the casserole dish and scrape the bottom of the dish to release all the flavours.

10. Add the rest of the wine, the beef stock, thyme, bay leaves and cinnamon stick, along with the browned beef and vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

11. Give it a good stir to mix, put the lid on and put the casserole dish into the oven to cook.

12. Cook for 3-4 hours until the beef is tender and falls apart.

13. Remove the bay leaves, cinnamon stick and the garlic cloves.

14. Serve on a bed of chive mashed potatoes with some steamed savoy cabbage.

Slow cooked beef shin in Aldi Fleurie red wine