Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 1 hour and 15 minutes
Ingredients
1.25kg Jersey Royal new potatoes, peeled
50g wild rocket, washed
35g shelled walnuts
25g flaked almonds
1 - 2 cloves garlic, crushed
100ml sunflower oil
2 tsp white wine vinegar
4 tsp stock powder
3 tsp very finely chopped rosemary
8 free range eggs
Season to taste
Method
1. Preheat the oven to 200C / 400F / Gas mark 6. Grease a 20 - 25cm square ovenproof dish.
2. Slice the new potatoes quite thinly. Divide the slices between the dishes in 2 or 3 layers, sprinkling each layer with a pinch of salt, a grind of pepper, using 1 ½ tsp of the rosemary for all the layers. Use 2 tsp of the stock powder to make up some stock with 250ml boiling water. Pour this over the potatoes so that the stock comes about half way up the potatoes.
3. Use a little of the oil to brush the top of the potatoes. Cover tightly with foil and bake in the oven for about 50 minutes until the potatoes are soft. Remove the foil and return to the oven for another 5-10 minutes to colour the top slightly.
4. Meanwhile, put the rocket, walnuts, almonds, garlic, oil, vinegar and remaining stock powder and rosemary into a liquidizer and blend until you have a soft paste consistency.
5. When the potatoes are cooked, poach the eggs in a poacher. Serve the eggs on top of each portion of potatoes, with the pesto either spooned on each side of the eggs, or in a separate small bowl for each person.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.