Salt Crusted Jersey Royals Spiced Tomato Sauce Watercress Aioli Recipe Thomasina Miers

Saltcrusted Jersey Royal recipe Sainsbury`s Magazine

WEBMay 23, 2017 · 500g smallish Jersey Royals, whole and scrubbed clean; 1 tbsp sea salt flakes; For the aioli. 1 medium egg yolk; ½ garlic clove, …

Rating: 5/5(30)
1. Put the potatoes in a deep frying pan that holds them in one layer. Cover with cold water, until they’re just submerged, and sprinkle in the salt. Bring to a simmer, and cook uncovered for 30-35 minutes on a gentle simmer until all the water has evaporated, and the potatoes are tender. Turn the potatoes every so often so they cook evenly, and shake the pan when there’s only a little water left in the pan to coat the potatoes. They should be lightly crusted in a white salt layer.
2. Meanwhile put the egg yolk, garlic, mustard and lemon juice in a tall jug or container, and combine with a fork. Mix using a stick blender and gradually pour in the oil in a very thin stream into the jug, and keep adding slowly until the mix emulsifies and thickens, and it’s completely incorporated.
3. Finely chop the watercress, and stir though the aioli. Season with black pepper, but don’t add salt, as there’s lots on the potatoes.
4. Serve with extra watercress and roast salmon or on their own with a salad as a light lunch.

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