Photo of your dinner (Vol 3)
Discussion
CharlesdeGaulle said:
Jersey Royals are a marketing triumph. The variety is International Kidney (yes, I know ... that's probably why they changed the name) and they are fairly widely available.
Now that is interesting. I need to speak to my suppliers and see if they can source them.21TonyK said:
CharlesdeGaulle said:
Jersey Royals are a marketing triumph. The variety is International Kidney (yes, I know ... that's probably why they changed the name) and they are fairly widely available.
Now that is interesting. I need to speak to my suppliers and see if they can source them.CharlesdeGaulle said:
Jersey Royals are a marketing triumph. The variety is International Kidney (yes, I know ... that's probably why they changed the name) and they are fairly widely available.
And widely poor. I spent a silly amount on some from a non-supermarket source and they were as I remembered them from childhood, genuinely tasty and distinctive. The variety may well be widely available but 'proper' Jersey Royals seem rare but lovely.
Unfortunately I have no idea how to tell if I'm buying good 'uns or just a mass produced International Kidney.
craigjm said:
KIPSTER said:
I ordered Pisang goreng in a restaurant out there once assuming it was some kind of rice dish what is ketimoun? Sticks. said:
I grew them for a few seasons. Tasted OK, nothing like Jersey Royals, but broke up easily in cooking which wasn't uncommon apparently. Iirc the taste is from the variety, soil, climate and seaweed compost, although I may have read EU stopped this (could be BS). I've not seen them in the shops to eat but report back if you find them.
Yep taste is from the soil, climate and the vraic (local seaweed). I live 30 seconds walk from a cotil ( a sloping field used for Royals) with an honesty stall selling fresh Royals in paperbags literally harvested and on the stall. I believe that unless you are buying fresh from a farm shop or honesty box you havent tried the true Royal flavour.My wife was in the chemist queue the other day and stuck by the fishmongers so she popped in and picked up a nice dressed crab and a couple of tuna steaks.
Coated the tuna steaks with salt, pepper, black and white sesame seeds then simply pan fried.
Made a pasta sauce with finely diced shallots, orange pepper, green chilli, garlic, capers, sundried tomato paste, vermouth and lemon juice then chucked in some konjac pasta substitute.
Served it all with some plain green beans and it was absolutely delicious.
Coated the tuna steaks with salt, pepper, black and white sesame seeds then simply pan fried.
Made a pasta sauce with finely diced shallots, orange pepper, green chilli, garlic, capers, sundried tomato paste, vermouth and lemon juice then chucked in some konjac pasta substitute.
Served it all with some plain green beans and it was absolutely delicious.
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