Jimmy Doherty's Seasonal Veg Skewer Recipe

We were lucky enough to have Jimmy Doherty and the Jersey Royals team in creating some really innovative recipes with the seasonal produce. Here's Jimmy with his team and Emily and Andrea, our kitchen porter, (either side of him).

 

Great recipes to tuck into! They've kindly shared some photos and the recipes which we will pass onto you over the next few weeks.

Here's the first one for Jersey Royal and Halloumi Rosemary skewers - great to add to your party if you're having one this weekend.

Look beautiful and a simple way to create a flavoursome skewer without having to buy bamboo ones.

Makes 6 servings

Ingredients

The mint oil

  • 25g fresh mint, leaves only
  • 150ml extra virgin olive oil
  • Sea salt
  • Coarsely ground black pepper

The skewers

  • 4 x straight woody stems of rosemary around 25cm long
  • 500g Jersey Royal new potatoes, scrubbed (not peeled) and cut in half
  • 360g halloumi cheese, cut into 3cm cubes
  • 1 medium aubergine, cut into 3cm cubes
  • 200g cherry tomatoes
  • Sea salt
  • Coarsely ground black pepper

Method

Add all the mint oil ingredients to the food processor and process for 1-2 minutes until smooth.

Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure that everything is evenly coated. Strip the base rosemary leaves from each stem, leaving the top 4cm of each with leaves. Thread alternate potato, halloumi, aubergine and tomatoes along each stem and continue until everything is used up.

When ready to eat, preheat the barbecue or grill.

Cover the leave tops of the rosemary skewers with a sheet of tin foil to prevent them burning. Grill or barbecue the skewers over a medium heat for about 10-15 minutes, turning regularly until the potatoes are cooked through and the vegetables are golden. Baste occasionally with the mint oil. Serve with a drizzle of remaining mint oil.

For well and truly minted skewers, prepare the mint oil a few hours before and leave the ingredients to marinate beforehand.

 Thanks to This is Phipps for the recipe and photos

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