Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
by
- Side
- Easy
- 6
- 20 minutes
PT20M
'Tis the season for early potatoes: sweet, small, succulent potatoes that are sown and harvested within just a few weeks. A fantastic variety to try is the Pembrokeshire Early. Urvashi shares her recipe for these delicious potatoes, paired with a fresh nasturtium pesto and delicate quail's eggs, and recounts her visit to a farm on the coast of the Irish Sea to see how they and grown and harvested.
Ingredients
- 1kg new potatoes
- 12 quail eggs
- 30g of nasturtium leaves
- 120ml of olive oil
- 16g of sunflower seeds
- 1 garlic clove , large, peeled and roughly chopped
- lemon juice , 1-2 tbsp to taste
- salt , to taste
- pine nuts , to garnish (optional)
- Parmesan , grated for decoration (optional)
Method
1
Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender
2
Place the quail's eggs in a pan of cold water. Bring to a simmer, cook for 1 minute, then drain and place them under cold running water - this will make them easier to peel
3
To make the pesto, toast the sunflower seeds in a heavy-based pan for a few minutes, until golden and aromatic. Keep shuffling the pan to make sure they do not burn
4
Once toasted, place them in a food processor with the garlic, olive oil and nasturtium leaves. Blitz to make a purée, then pour into a bowl and season to taste with lemon juice and salt. Any excess pesto can be kept for approximately 2 weeks in a sterilised jar
5
When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish
6
Finally, cut the quail’s eggs in half and dot them over the top of the potatoes. Drizzle a little more pesto onto each egg and serve
Discover more:
Go to Comments
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
