So please Jerseyans, know that I mean no offense when I say that you can't get Jersey Royals in California. I'm quite sure they are far superior to the potatoes I used in the recipe I made this week, but the only other option I had was to find some other main dish for this week's entry. And sadly, there just aren't a ton of Jersey recipes out there to choose from, unless you count pizza from NEW Jersey, which of course you can't.
|Gorey Castle, Jersey. Photo by Paul Davis.|
So thanks to Traditional Jersey Recipes, here's what I came up with for this week:
Roast Sirloin of Beef with Creamy Jersey Royals
- 1 tbsp vegetable oil
- 8 oz sirloin steaks
- 8 oz assorted mushrooms (I used white mushrooms and oysters)
- A handful of baby spinach, washed
- 8 oz cooked Jersey Royal potatoes, quartered (I used mixed new potatoes)
- 1 cup cream
- 4 oz Parmesan cheese, shaved
- Salt and pepper to taste
- 3 2/3 cup plain flour
- 2 1/2 tsp active dry yeast
- 1/2 cup water
- 1/2 cup milk
- 1 tsp sugar
- 2 tbsp margarine
- Pinch salt
- 2 large cabbage leaves
For dessert I decided to make these, though I think they are typically served as a snack:
- 5 1/2 cups self-raising flour
- 1 stick butter
- 1 cup caster sugar
- 6 eggs
|Oh steak photo, how crappy are thee ....|
Now add the mushrooms and potatoes to the same pan you used to cook the steaks. (Note you will have quartered and boiled the potatoes ahead of time). Cook over a medium flame until the potatoes start to form a golden crust.
The sauce should now be nice and thick. Turn off the heat and divide the potato and mushroom mixture amongst plates. Slice the beef and serve alongside the potatoes (I served the beef over the potatoes, because I thought it was prettier).
Sift the flour into a large bowl. Meanwhile, mix the yeast and sugar together with 1/4 cup of water. Now make a well in the middle of the flour and pour in the yeast mixture. Let stand until frothy, then add the rest of the liquid along with the margarine and salt. Knead until you get a firm dough (note you can also have your bread machine do all of this for you). Transfer to a bowl and let rise in a warm place until doubled in size. Punch down and knead for a few more minutes, then shape into a loaf and let rise again.
Preheat your oven to 400 degrees. Lightly grease the undersides of each cabbage leaf, then cover the loaf with the leaves, making sure to press down so that you make an impression of the leaf in the surface of the dough.
Bake for 15 minutes or until the loaf makes a hollow sound when you thump it.
Flour your hands and roll the dough into balls that are about the size of golf balls. Lightly flour a cookie sheet and place the balls on the sheet. Cover with a clean damp cloth and let stand for about two hours.
Now roll the balls out into oblong shapes that are about twice as long as they are wide.
We all loved the Jersey Wonders. Martin was kind of mad at me for making them because he couldn't stop himself from eating them. I did think they could be a little sweeter so I sprinkled them with powdered sugar, and everyone was happy.
It was a god meal, which was kind of surprising given my fairly limited choices. I would make it again, and for a special occasion, too.
Next week: Jiangsu Province, China