Roasted flat mushroom with saute’ Jersey Royals, baby spinach and herbed goats cheese –

Created by Tony Dorris at the Jersey Pottery restaurant

Serves four as a starter (perfect for vegetarians)

4 x large porterbello mushrooms(stalk removed)
200g baby spinach (picked, washed and drained)
300g medium Jersey Royal New Potatoes
200g goats cheese (pref creamy french vereity like crottin)
10g basil (chopped)
10g chervil (chopped)
10g flat parsley (chopped)
20g chives (chopped)
1 egg yolk.
15 ml double cream.
30 ml whipping cream
2 x shallots.
2 x cloves garlic.
100g unsalted butter.(diced)
40 ml white wine.
juice 1/4 lemon.
little olive oil for frying.
salt and pepper.

• Place the washed Jersey Royals in a saucepan of cold water, bring to the boil and simmer until they are slightly under cooked(about 10 minutes) then cool them in cold water. Dry then cut in half length ways.
• Place the well broken goats cheese in a blender with the whipping cream, egg yolk, parsley, basil and chervil and a little salt and pepper, Blend for just a few seconds so the mix just comes together. Refridgerate for a couple of hours, so the mixture firms up.(can be kept for for two days in the fridge)
• Gently heat a frying pan on a medium hob. Add a little olive oil and fry the mushrooms for one and a half minutes each side so they are slightly under cooked and place on a baking tray.
• Gently heat a frying pan add a little olive oil and place the potatoes in the frying pan flat side down and cook both sides until they are golden brown.
• Place equal amounts of the Royals on the mushrooms, season with salt and pepper.
• Place a saucepan on the heat. When hot add a little olive oil then the baby spinach and stir for one minute until it’s cooked. Season with salt and pepper and drain in a colander and squeeze out the excess moisture.
• Place the spinach on top of the Jersey Royals, and place a tablespoon of the goats cheese on each of the mushroom stacks and place in a pre heated oven 230 c for 4-5 minutes.
• To make the garlic butter sauce heat a saucepan add a little butter and gently cook the shallots and garlic. Turn up the heat and add the white wine and reduce down until the liquid has almost evaporated then add the double cream, bring back to the boil then whisk the remainder of the butter into the reduction. Add the lemon juice and the chives, season with salt and pepper.
• Remove the mushroom stacks from the oven, the goats cheese should be starting to melt and lightly browned. Place on plates and drizzle the butter over and around the mushrooms.

New season Jersey Royals with a salsa of harmony tomatoes and garden mint

800g Jersey Royal New Potatoes
400g Mixed tomatoes
100g Red onions
100g Red peppers
100g Yellow peppers
40g Coriander
40g Mint
1 Lemon, juiced
10ml Olive oil
Salt and pepper

• To make the salsa finery, dice the red onions, add the pepper and mix well, roughly chop the coriander and mint.

• Then fold in diced tomatoes and let the flavours mix in for an hour or so.

• Cook Jersey Royals as in previous recipe, then whilst hot, mix with salsa and add salt, pepper, olive oil and lemon juice to taste. Finish with a sprig of mint.

• Delicious hot or cold

Warm Jersey Royal salad with parsley, roasted pine nuts and serano ham, fresh figs and roasted red peppers.

Serves 4 as a starter or light lunch.

400g medium Jersey Royals New Potatoes
100g mixed salad leaves.
1 large red pepper
2 medium figs
40g pine nuts
40g continental parsley ( shredded)
25g mint (shredded)
12 slices Serano ham(Parma Ham could be used as an alternitive)
a little olive oil for roasting.
salt and pepper.
1 x shallot-finely chopped.
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil.
2 teaspoons fresh lemon juice.
Salt and pepper.

• Heat some olive oil in a frying pan and lightly fry the pine nuts until golden brown, remove from the heat and roughly chop.
• Brush the red pepper with a little olive oil and place on a baking tray in a pre-heated oven 220c for 10-12 minutes until the skin has lightly blackened and blistered, allow to cool slightly then peel, cut into four and remove the seeds, season with salt and pepper brush with a little olive oil and leave to the side.
• Wash the potatoes gently rubbing the potatoes with your fingers to remove all the dirt. Place the potatoes in salted water and bring to boil, simmer until cooked(10-15 minutes) test them with a knife when they are cooked drain in a colander whilst you assemble the rest of the salad.
• To make the dressing place the shallots, lemon juice and balsamic vinegar in a bowl and season with salt and pepper. Gradually whisk in the olive oil check the taste and leave to the side.
• To assemble the salad cut the figs into four and place two pieces on each plate, dress the salad with half the dressing. Add the pine nuts and divide the salad between the four plates. Lay the Serano ham over the salad and place a slice of red pepper next to the salad.
• Put the warm Jersey Royals into a bowl add a little olive oil, salt and pepper, mint and parsley divide the Royals between all the plates. Pour the rest of the dressing over the potatoes and peppers and serve.

NB You can also serve this as a platter put in the middle of the table for four or more friends to help themselves.