Grilled Jersey Royals, sobrasada, pickled onion and manchego
- Side
- Easy
- 4
- 2 hours
PT2H
These brown butter, Manchego and sobrasada-topped grilled Jersey Royals pair perfectly with a 2020 Cune Crianza, for a decadent, buttery side dish. Their richness is balanced out with homemade pickled onions and fresh chives. While this recipe only needs 50g brown butter, it's worth making extra as it's less likely to burn if you make upwards of 100g.
Ingredients
- 1 small onion
- 10g of cane sugar
- 1 pinch of salt , about 3g
- 20g of Chardonnay vinegar
- 400g of Jersey Royal potatoes
- 20g of olive oil
- 50g of butter
- 20g of chives
- 100g of sobrasada
- 50g of manchego cheese
- salt and pepper , to taste
Equipment
- Barbecue
Method
Thinly slice the white onion, season with salt and sugar and leave to macarate for 30 minutes to draw out the strong onion flavour
- 1 small onion
- 10g of cane sugar
Once 30 minutes is up, rinse the onion under water, then place in a container with the Chardonnay vinegar and leave to pickle for as long as possible, ideally over an hour
- 20g of Chardonnay vinegar
Scrub any dirt off the Jersey Royals, being careful not to remove too much of their skin
- 400g of Jersey Royal potatoes
Bring them up to a simmer in salted water, and cook until just done. Strain the potatoes, and allow to cool down naturally
Once cooled, lightly crush them with the side of your knife and season with salt, pepper and olive oil
- 20g of olive oil
- salt and pepper , to taste
Make brown butter by slowly melting the butter in a small saucepan, swirling it and scraping up the milk solids from the bottom of the pan until they turn golden
- 50g of butter
Next, either prepare a barbecue for direct cooking or heat the grill to its highest setting
Brown the potatoes on the barbecue or under the grill – this will take 10–15 minutes. Make sure to keep an eye on them so they don’t burn completely, but still have slightly charred edges
Finely chop the chives and transfer to a small container
- 20g of chives
Put the sobrasada in a saucepan, add a splash of water and warm it through so that the fat splits from the protein, then keep hot until ready to serve
- 100g of sobrasada
To dish up, place the potatoes on the plate, crack some black pepper on them and a pinch of flaky sea salt. Spoon over the sobrasada, followed by some slices of the pickled onion, a drizzle of brown butter, grated Manchego and the chives
- 50g of manchego cheese
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Grilled Jersey Royals, sobrasada, pickled onion and manchego
