Roast Chicken and Jersey Royals with Lemon, Golden Raisins and Pine nuts. All across the fertile fields of Jersey, you can now see acres of plastic sheets . These are covering the wonderful Jersey main season potato crop. The earliest growers would have been harvesting from polytunnels and glasshouses in late February. The outdoor potato harvest lasts from early April through to June depending of course on the climate conditions. The valuable growing land here is in such short supply that the potatoes are grown and harvested on near vertical fields. But don’t worry you don’t have scramble up a cliff side as Jersey Royals are available all over the island and in supermarkets around the UK.
What makes Jersey Royals so special?
The above average temperature of Jersey, the easy draining soil and the use of the abundant local seaweed as fertilizer, all helps to shape the flavour of this most wonderful of root crops. However, we need however to go back to 1878 ( fear not, this is only a minor historical digression and an essential part of our tale ) for the origin of the Jersey Royal or to be more precise the Jersey Royal Fluke. A pair of abnormally large potatoes were purchased and later cultivated by Hugh de La Haye. They were the forerunners of the modern Jersey potato industry. Today over 1500 tonnes a day are exported during the season’s peak and the Jersey Royal enjoys EU protected status.
Many purists would say that all you need to eat Jersey Royals with is lashings of Jersey’s finest butter ( I’m a big fan of Classic Herd’s ) and a generous sprinkling of Jersey sea salt. They are the perfect accompaniment to the islands finest seafood, wonderful in salads. I want, however, to suggest to you something a little different. A one tray oven-baked dish that would be perfect served with a dressed green salad and a nice cold beer. The Jersey Royals have a great texture when roasted and are perfect with the chicken. Enjoy.
If you cannot get hold of Jersey Royals you can use any firm early new potatoes Cornish are an idea substitute. If you don’t like chicken drumsticks just substitute four extra thighs. This recipe is Gluten Free.
See what I did there another terrible pun. But I remember the village fetes when I was growing up and there was always a coconut shy. You aimed a small hard wooden ball to knock down coconuts and win a prize. The only other time I encountered coconut in my childhood was the giant box of Bassett’s Liquorish Allsorts at Christmas. I ate far too many and was violently ill. It then took years to be able to stomach anything coconut flavoured. Thankfully I now like coconut in curries, desserts and love coconut sorbet. So I am not really happy to bring you this very tasty recipe for Thai Coconut Fish Soup. I still think desiccated coconut is made from Satan’s hoof clippings.
I love the contrasts and combinations in Thai cooking, salt, sweet, heat and sour. Recipes such as Thai style crab cakes and Seafood Tom Yam. Most of the aromatic ingredients are now available in a good supermarket or specialist Asian shop. You can use creamed coconut or coconut milk in the recipe and any seafood you really fancy. I have used monkfish but you can use any firm white fish. You can add prawns, squid, and mussels if you wish. This soup honours the spirit of Thai cooking rather than being wholly authentic so uses key Thai ingredients. There are chillies, galangal, coriander, and garlic flavouring the coconut base.
Thai-style Seafood Soup is a tasty favourite, poached monkfish and prawns, simmered in the spicy coconut broth flavoured with classic Thai ingredients. The kaffir lime leaves, galangal, lemongrass and crispy deep-fried shallots are all available in good Asian retailers or markets.
Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.
Thai Green Chicken Curry
You can buy perfectly good prepared Thai green curry paste but I think homemade has the edge. Making the dish with homemade Thai green curry paste results in a fresher flavour and a brighter coloured sauce. For my recipe for Thai green curry paste follow this link. Even making the paste this dish is ideal for a quick evening supper and can be on the table in thirty minutes. I use Thai fish sauce to season the dish if you like your curries really hot you can add an extra small finely-sliced green chilli.
This dish is ideal for a quick evening supper and can be on the table in thirty minutes.
It is time for you to open the cupboard and find that half used tin of Madras curry powder. It is National Curry Week . I want to start with an easy recipe, nutritious, and full of flavour, a Roasted Vegetable Curry. As an added bonus for everyone, this is my first vegan recipe. I can totally guarantee it is so tasty, great for everyone to eat and enjoy. Roast Vegetable Curry is a comforting supper dish you can serve just as it is. Or serve it as a side as part of a larger group meal. Why not try it with my Butter Chicken, rice, poppadums, and pickles.
Every one Loves Curry
Curries are now a staple part of English cooking. Chicken Tikka Masala is now the most popular takeaway dish in the UK. Our tastes have definitely changed from the days of early Indian influenced dishes such as kedgeree. This recipe was bought home from India by colonial civil servants. We now eat curry dishes from around the world. Curry recipes from turmeric and ginger spiced Malay to the fantastically popular Thai green variety. Finally please remember curry does not need to be fiery hot. The key is developing layers of flavour through using different spices and aromatics.
Roasted Vegetable Curry
My recipe uses chilli, ginger, garlic and curry powder as the key flavours. If you are a little more confident you can substitute ground cumin, coriander, turmeric and mustard powder for the curry powder.
Believe it or not, curry powder was not invented in India. The most common theory is that it was invented by Chinese cooks to emulate the recipes the British had grown used to. The most used spice mixes in India are Garam Masala.
Any spice mix and ground spice you may have has a limited shelf life. Spices are best stored in an air-tight container in a cool environment away from direct sunlight. Over time the intense flavours will be lost and the taste can become stale in time.
I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.