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.

 

Jersey Royals are in season

Jersey Royals are a delicious, nutty flavoured, little new potato, grown exclusively on the beautiful British island of Jersey, just off the west coast of France. They’re naturally fertilised with Vraic (seaweed) that is washed up on the shores from the tidal flows and have been grown on Jersey for over 130 years.  The majority of these tasty little morsels are still hand lifted from the ground by the island’s 20 major farmers. They’re high in vitamin C and fibre as well as containing less calories than both pasta and rice. They have less fat than cous cous and they’re gluten free too. Their slow releasing carbohydrates make them perfect for a low GI diet; keeping your fuller for longer thereby keeping hunger at bay.

In order for potatoes to be sold as Jersey Royals, they must be grown on the island and they have been awarded EU Protected Designation of Origin (PDO), thereby ensuring their provenance and integrity.  Jersey grows, harvests and exports between 30-40,000 tonnes per year, and at the peak season in May, can export up to 1,500 tonnes per day!  That’s a whole lot of potatoes!!!!

Jersey Royals with Asda

So, what can you do with Jersey Royals then?  Well, they’re absolutely perfect for boiling, steaming or roasting in their skins. Having cold with a salad, enrobed in creamy garlic infused mayonnaise, sprinkled gently with freshly chopped chives. Alternatively, why not make a delicious vegetable curry with them?

I’ve got two recipes to share with you, both featuring delicious Jersey Royals, and both of which are completely different to each other.  See my posts for a tasty Jersey Royal and Vegetable Curry or a delicious roast leg of lamb steaks with oven roasted Jersey Royals.

This and my recipe posts were sponsored by Asda & Jersey Royals for which I was provided with a gift voucher to purchase ingredients to make my meals.

 

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.

National Sandwich Week with the Central Co-Operative

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Having previously managed the payroll for a very large food manufacture of about 100,000 sandwiches a day many years ago, the invitation from the Central England Co-Operative to create a great sandwich combination using tasty ingredients that could be found in your local store to celebrate National Sandwich week was was right up my street!

As the weather has been very changeable recently, including snow, hailstones, ice, wind and sunshine (and all in one day too!) I decided on a combination of a hot, toasted, sandwich and a lovely salad to go with it. I bought a variety of ingredients including a pack of sandwich thins, Mozzarella cheese, tomato pesto, mixed salad leaves, beautifully sweet Piccolo tomatoes, sweet baby peppers and some delicious mixed root vegetable crips to make my lunch.

British Sandwich Week 2016 with the Central England Co-Operative
After preparing a really quick salad using the leaves, peppers and tomatoes, I simply tipped some of the root vegetable crisps into a small bowl and set about preparing my toasted sandwich.

Drain the Mozzarella and slice about 5mm thick.

British Sandwich Week 2016 with the Central England Co-Operative
The Sandwich Thins are pre-sliced so it’s very quick and simple to separate the two halves.  Place a couple of generous teaspoons of the tomato pesto on one side of the bread.

British Sandwich Week 2016 with the Central England Co-Operative
Spread the pesto over the bread into a relatively even layer.  Repeat with the other sandwiches as required.  I made two for lunch today; one each for my husband and myself.

British Sandwich Week 2016 with the Central England Co-Operative
Tear the mozzarella slices into strips and cover the pesto.  I’ve left a small gap around the edges to stop the cheese oozing out (and being wasted) on to my sandwich press. Top with the other half of the Sandwich thin.

British Sandwich Week 2016 with the Central England Co-Operative
Preheat your sandwich maker (I have an Antony Worrall Thompson for Breville flat sandwich press that I’ve had for many years).

British Sandwich Week 2016 with the Central England Co-Operative
Place your sandwich onto the sandwich maker and close the lid.

British Sandwich Week 2016 with the Central England Co-Operative
Toast for a few minutes until the top is nicely browned and the mozzarella has started to melt.

British Sandwich Week 2016 with the Central England Co-Operative
Slice diagonally using a sharp knife.

British Sandwich Week 2016 with the Central England Co-Operative
Serve with a helping of salad and some of the root vegetable crisps.

British Sandwich Week 2016 with the Central England Co-Operative
Tasty (the sandwich that is!)

British Sandwich Week 2016 with the Central England Co-Operative

I was sent a voucher from the Central England Co-Operative to buy my ingredients to participate in the creation for National Sandwich Week.