Buttered Jersey Royal potatoes
After my visit to Jersey a few weeks ago I was excited to try out the produce for a supper club dinner at The Underground Restaurant: kidney-shaped firm nutty potatoes, sunshine yellow butter and cream, caramel crumbly fudge, dark gooey liquorice ‘black butter’ and cabbage loaves. Here is my menu:
Jersey Cider with spiced rum cocktail
Mini Jersey Royal baked potatoes with chilli roe
Lemon sole en papillote with seaweed butter
Buttered Jersey Royal potatoes with mint
Cheeses from Jersey (Brie, Camembert, Blue) with Jersey Black Butter and cabbage loaves.
Jersey fudge icecream with Jersey butter shortbread
Tiny baked Jersey Royal potatoes, filled with creme fraiche and chilli flavoured roe.
To cook fish ‘en papillote’ (in parchment)
Brush the greaseproof paper with butter or oil
Lay out the fish on one half of the paper
Season: I used thin slices of lemon and butter mixed with a seaweed spice from @seaspicegirls
Then close by overlapping and folding the edge tightly
Bake in a hot oven for ten minutes or until fish reaches 70 degrees centigrade.
Again, please buy a digital thermometer. You can stab it through the paper.
This technique makes your fish look pretty, prevents you from overcooking it. It remains moist.Cabbage loaves: I used this slightly dodgy recipe in ounces from a BBC website.
Welcoming in the guests… using a secret password.
Smiley pretty waitresses
The difference in colour between Jersey cream and the norm. The cream went into making delicious Jersey fudge icecream.
Shortbread: these were a pain in the butt to cut out, but worth it eventually.
Jersey fudge ice cream with black fudge, chocolate sauce, shortbread spoon.
Cor, don’t you just want to bury your face in that?