Jimmy Doherty’s Jersey Royal & Halloumi Rosemary Skewers and other potato recipes

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Jersey royal rosemary skewers

Fresh from the sunny shores of Jersey, Jersey Royal new potatoes are available in abundance from April to June. With their nutty flavour, flaky skins and unparalleled creamy consistency, Jersey Royals are recognised by foodies across the world as the ultimate seasonal potato, and the only root vegetable in the UK to have protected designation of origin status.

Jersey Royals are treated like royalty by their farmers and the climates unique to Jersey allows them to flourish. Throughout the winter growers lovingly cover the potatoes in fleecy blankets to ensure they are protected from harsh frosts and hand fertilise them with vraic (seaweed washed up and collected on the Jersey shores) – a technique which gives them that distinct flavour. They are then hand-lifted from their soil beds with great care from April as the season begins.

Now we know why they taste so good.  I was lucky to meet Jimmy Doherty, one of the UK’s best known farmers who has collaborated with Jersey Royal new potatoes to create a range of delicious family-friendly recipes that will see you through from spring until summer. Discover just how versatile this special spud is with a unique collection of meals inspired by Jimmy’s farmhouse style of cooking. For more Jersey Royal recipe inspiration visit Jersey Royals.

 

Jimmy’s Jersey Royal and Halloumi Rosemary Skewers recipe…

Ingredients

The mint oil

25g fresh mint, leaves only

150ml extra virgin olive oil

Sea salt

Coarsely ground black pepper

The skewers

4 x straight woody stems of rosemary around 25cm long

500g Jersey Royal new potatoes, scrubbed (not peeled) and cut in half

360g halloumi cheese, cut into 3cm cubes

1 medium aubergine, cut into 3cm cubes

200g cherry tomatoes

Sea salt

Coarsely ground black pepper

Method

The mint oil

Add all the ingredients to the food processor and process for 1-2 minutes until smooth.
The skewers

  • Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure that everything is evenly coated.
  • Strip the base rosemary leaves from each stem, leaving the top 4cm of each with leaves.
  • Thread alternate potato, halloumi, aubergine and tomatoes along each stem and continue until everything is used up.
  • Preheat the barbecue or grill.
  • Cover the leave tops of the rosemary skewers with a sheet of tin foil to prevent them burning.
  • Grill or barbecue the skewers over a medium heat for about 10-15 minutes, turning regularly until the potatoes are cooked through and the vegetables are golden. Baste occasionally with the mint oil.  
  • Serve with a drizzle of remaining mint oil.

Cook’s Tip
For well and truly minted skewers, prepare the mint oil a few hours before and leave the ingredients to marinate beforehand.

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Sally is the publisher of Foodies100, the UK's largest directory of brilliant UK food and drink blogs and bloggers. Every day of the week, we promote the UK's best and most exciting blogs about food and drink.

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