why not try... Pembrokeshire Earlies PGI Pembrokeshire Earlies PGI Potato Dippers
Delicious, golden Pembrokeshire Earlies simply roasted until crisp on the outside yet soft in the centre. These potato dippers are perfect as a snack with some tasty homemade dips, or as an accompaniment.
Tatws Tatin
A deliciously indulgent potato tatin with Blas y Tir Pembrokeshire Early Potatoes. Perfect on its own with a leafy salad or as an accompaniment, our Tatws Tatin is sure to impress!
Time 35min
Serves 6
Ingredients 1000 g Pembrokeshire Earlies
Vegetable Oil Sea Salt 300ml Tomato Ketchup Chilli Sauce or Chilli Flakes 300ml Chilled Sour Cream
Sprig Rosemary Leaves, fi nely chopped
0.3 Spring Onion, fi nely chopped 0.5 Clove Garlic, chopped
3 good handfuls Fresh Basil Leaves, roughly chopped
1 good handful Pine Nuts, lightly toasted
Handful Parmesan Cheese, freshly grated Extra Virgin Olive Oil
Sea Salt & Ground Black Pepper
Method Pre-heat the oven to 180°C/gas mark 5
Place potatoes onto a large baking tray and drizzle over a generous amount of vegetable oil. Add a large pinch of sea salt and gently shake to distribute.
Cook for 20-25 minutes of until golden and soft in the centre.
Remove from the oven and allow to cool slightly before serving your potato dippers warm with homemade dips. For the Tomato Sauce with a kick; add as much or as little chilli sauce / chilli fl akes to the tomato ketchup and mix thoroughly before serving.
For the Rosemary and Spring Onion dip: Add the fi nely chopped spring onions and rosemary leaves to the chilled sour cream and mix thoroughly before serving.
For the Quick Homemade Pesto: Put the garlic, basil leaves and a pinch of sea salt into a food processor and gently pulse until fi nely chopped. Add the pine nuts to the mixture and pulse until incorporated. Then add half the Parmesan to the mixture and pulse until incorporated. Gradually add the olive oil to the mixture. You need just enough oil to bind the sauce and bring it to a heavy dripping consistency. Season to taste and add the rest of the remaining cheese and combine. Pour in more oil and taste again. Keep adding more oil and more cheese until you are happy with the taste and the consistency.
chfoods.co.uk
Time 40min
Serves 6
Ingredients 1000 g Blas y Tir Pembrokeshire Earlies or Baby Potatoes
2 Large Blas y Tir Leeks, washed and sliced
Sprig of Fresh Parsley, fi nely chopped
Sprig of Fresh Rosemary, fi nely chopped
Pinch Sea Salt 50 g Welsh Butter
1 Sheet Ready-Rolled Puff Pastry 125 g Perl Las Cheese
Method
Mix chopped leeks, parsley, rosemary and a pinch of sea salt in a bowl and leave to marinate.
Melt a third of the butter in a heavy-based frying pan and coat evenly. Cut a circle of grease proof paper double the size of the pan and place into the centre. Trim to the height of the pan. Pre-heat the oven to 180°C/gas mark 5.
Place pan back on the heat and melt another third of the butter to coat the top of the grease proof paper. Allow to cool slightly, then melt the fi nal portion of butter creating a pool of butter on the bottom of the paper. Leave aside to cool slightly.
Top and tail two potatoes, and arrange tightly on the bottom of the lined pan.
Roll out the puff pastry slightly thicker than a £1 coin and cut to create a lid to fi t the top of the pan.
92664 Pembrokeshire Earlies PGI 10KG
Crumble Welsh Perl Las cheese over the potato layer followed by a generous layer of the marinated leeks. Top with the puff pastry lid.
Place the pan in the oven for 25 minutes, or until the pastry begins to turn golden.
Remove from the oven and allow to cool slightly before up-turning the dish onto a large plate or a board.
Best served warm.
RELISH JULY 2024 | 17
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