Warm Jersey Royal and Seaweed Salad
Course: Main Skill level: easy Serves: 2
■ Salt and freshly ground black pepper, to taste
■ 225 g (8 oz) Jersey Royal potatoes
■ 1 tbs rice vinegar
■ 2 eggs
■ 125 g (4½ oz) shredded, cooked roast duck or chicken meat
■ 1 large carrot, cut in julienne strips
■ 1 pak choi, cut in strips
■ 1 red chilli, sliced thinly (leave the seeds in if you like it hot)
For the Seaweed Salad:
■ 15 g (½ oz) dried mixed seaweed
■ 1 tbs toasted sesame seeds
For the Dressing:
■ 2 tsp white miso
■ 1 tbs soy sauce
■ 1 tbs mirin
■ 1 tbs sesame oil
■ 1 tsp lemon or lime juice
1 Bring a pan of water to the boil, add a pinch of salt and the Jersey Royal potatoes and boil for 10 to 15 minutes. Drain, run under cold water and when cool enough to handle dice and drizzle the rice vinegar over.
2 To make the seaweed salad, rehydrate the seaweed according to the pack instructions or by soaking in cold water for around 10 minutes, then drain. Combine all the dressing ingredients and pour half of it over the seaweed, stirring to mix. Sprinkle the sesame seeds over and set aside.
3 Whilst the potatoes cook, bring a pan of water to the boil for the eggs. Carefully add the eggs and cook for 6 minutes for a soft yolk centre; leave for longer if you prefer a firmer texture. Remove to cold water until cool enough to handle then peel and halve.
4 Gently heat through the duck or chicken meat in the microwave or in a pan with a little water.
5 To serve, combine the potatoes, carrot and pak choi on a serving plate. Top with the meat and a large spoonful of seaweed salad. Add the egg and drizzle over the remaining salad dressing. Scatter some chilli and serve.