Thursday 19th September 2019
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Serves 4
Preparation time: 15 minutes
Cooking Time: 15 minutes

300g of Jersey Royal potatoes
150g of fresh baby chorizo dulce
2 tablespoons of olive oil
2 cooked beetroots
50g Demerara sugar
100ml water
100ml white wine vinegar
Sea salt to taste

Ingredients for the Mayonnaise:
1 small bunch of fresh basil
2 egg yolks
The juice of 1 lemon
½ teaspoon of English mustard
400ml sunflower oil
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Warm Jersey Royal potato and chorizo dulce salad with pickled beetroot and basil mayonnaise

To make the mayonnaise, place all the ingredients, apart from the oil, in an upright blender and blend well for 1 minute. Gently pour in the oil until you use it all, season with salt and ground pepper and set aside.

Dice the beetroot and place into half the vinegar, 100ml water and the Demerara sugar and bring to boil. Turn the heat down and let reduce for 10 minutes. Season with a little salt if necessary. Let it cool down completely before serving.

Cook the potatoes in salted boiling water for 7-9 minutes depending on the size. Drain and cut in half, then sprinkle half the white wine vinegar and set aside.

Heat the oil on low, slice the chorizo in half and gently cook in the oil for 2 minutes.

Mix the chorizo with the potato and add a little cooking oil.

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