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    Fried Jersey Royals with mojo verde and goats’ cheese

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    Fried Jersey Royals with mojo verde and goats’ cheese

    Here, the earthiness of the spuds underpins the great flavours of the coriander, smoked paprika and fresh goats’ cheese.

    Serves: 4


    750g Jersey Royal new potatoes, halved if large

    100g pack coriander, stalks trimmed

    1⁄4 tsp ground cumin

    1⁄2 lemon, juice

    4 garlic cloves, crushed

    8 tbsp extra virgin olive oil

    1⁄2 tsp sweet smoked paprika, plus extra for sprinkling

    150g pack French soft goats’ cheese


    1. Boil the potatoes in salted, boiling water until soft enough for a sharp knife to slide easily into the centre (about 15-18 minutes). Drain well and, once cool enough to handle, halve lengthways.

    2. Keep back a few coriander leaves, then, in a small food processor, blend together the rest of the coriander leaves and stalks with the cumin, lemon juice, 1⁄2 the garlic and 2 tbsp water. Gradually whizz in 5 tbsp olive oil to make a green slush. Season well – you’ll need at least 1⁄4 tsp salt – and leave to stand for
15 minutes. Taste and adjust the seasoning as necessary.

    3. Heat the leftover 3 tbsp oil in a large frying pan and cook the potatoes with the remaining garlic and a good pinch of salt, turning occasionally, until golden and crusted with crunchiness in places (about 8-10 minutes). Toss through the paprika for
a final minute and pile onto a serving plate, dotting with blobs of the cheese. Splash with the sauce, add a pinch more paprika and scatter with the reserved coriander leaves before serving.

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