Jersey Royal & Chorizo Bites with Romesco Sauce

A delicious appetizer featuring sweet Jersey Royal potatoes, spicy chorizo, and a vibrant homemade Romesco sauce using locally sourced ingredients.

Prep Time

15 minutes

Total Time

45 minutes

Calories

2352 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.70/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small, evenly sized)

£2.75

150gChorizo(Spanish chorizo, cut into small cubes)

£2.25

1 Red Bell Pepper(Locally sourced if available)

£0.90

2 Roma Tomatoes(Medium sized, locally sourced if available)

£0.70

50gAlmonds(Blanched)

£0.85

2clovesGarlic( )

£0.15

1tspSmoked Paprika( )

£0.10

1tbspRed Wine Vinegar( )

£0.05

4tbspOlive Oil(Extra virgin)

£0.20

1tbspJersey Butter

£0.15

3tbspJersey Milk

£0.10

To tasteSalt( )

£0.60

To tasteBlack Pepper( )

£2.00

Total Cost

£10.80

£2.70 per serving

Instructions

1.
Preheat oven to 200°C (400°F).
2.
Wash the Jersey Royal potatoes and place them in a saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain well.
3.
While the potatoes are cooking, prepare the Romesco sauce. Roast the red bell pepper and Roma tomatoes on a baking sheet for 20-25 minutes, or until the skins are slightly charred. Let cool slightly, then peel the skin off the pepper and tomatoes. Remove the seeds from the pepper.
4.
In a blender or food processor, combine the roasted red pepper, tomatoes, almonds, garlic, smoked paprika, red wine vinegar, and 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. Add more olive oil if needed to achieve desired consistency.
5.
Once potatoes are cooked, return them to the pan. Add Jersey butter and Jersey milk. Gently mash the potatoes to lightly crush them, ensuring the remain chunky. Season with salt and pepper to taste
6.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chorizo cubes and cook until browned and crispy. Remove the chorizo from the skillet and set aside on a paper towel-lined plate to drain excess oil.
7.
To assemble the bites, place a spoonful of the lightly mashed potato on a serving plate. Top with a few pieces of crispy chorizo and a dollop of Romesco sauce. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (208g)

2352 kcal / 9841 kJ

Carbs

119g

46% of RDA

Fat

174g

249% of RDA

Protein

78g

156% of RDA

Detailed Breakdown

Fibre

26 g

87% of RDA

Sugar

35 g

39% of RDA

Sodium

2250 mg

98% of RDA

Saturated Fat

48 g

240% of RDA

Chef's Tips

For a spicier Romesco sauce, add a pinch of chili flakes.

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't have time to make the Romesco sauce, you can use a store-bought version, but homemade is always best!

For a vegetarian option, omit the chorizo and add roasted vegetables like zucchini or eggplant.

Cooking Equipment

Oven

Stove

Blender or Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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