Jersey Royal and mushroom skewers
Author: jerseyroyals.co.uk
Serves: 4 (2 skewers each)
Ingredients
- 300g Jersey Royal potatoes, cut into chunks
- 250g shitake or sliced portabello mushrooms
- 8 baby courgettes, halved
- 8 radishes, halved
- 1 tbsp vegetable oil
- For the dressing:
- 1 tbsp miso
- 30ml tamari or good soy sauce
- 1 tsp honey
- splash water
- For the pickled radishes;
- 25ml white wine vinegar mixed with 25ml water
- 2 tsp sugar
- 6 radishes, sliced
- Garnish:
- 1 tsp seaweed sprinkle
Method
- For the pickled radishes, warm the vinegar, water and sugar in a small pan until the sugar dissolves. Place the radishes in a bowl and pour over the vinegar. Set aside for 10 mins, cover and chill for up to 24 hours.
- Bring a pan of water to the boil, add the potatoes and cook for around 10 mins until just tender. Drain and rinse with cold water to stop them cooking further.
- Combine all the dressing ingredients, adding enough water to just slacken the mixture.
- Thread the potatoes, mushrooms, courgettes and radish halves onto the skewers, and brush with the oil.
- Heat a griddle pan and cook the skewers in batches for 2-3 mins until the mushrooms have softened. Brush over the dressing and cook for another minute until beginning to char.
- Sprinkle with the seaweed and serve with the pickled radishes and any remaining dressing.
