The Alderley Market
Great food direct from the people who made it.

Crumbly Lancashire Cheese Croquette,

Warm Zingy Tomato Compot Salad,

Citrus Vinaigrette

 
 

Ingredients

 
450g Dry Mash Potato (room temp)
300g Lancashire Cheese (room temp)
Zest of one lemon
Small bunch of chervil lightly chopped once
5 eggs (beaten)
70g Seasoned Flour
120g Breadcrumbs
Salt, pepper, sugar 
 
600g half’s Cherry Plum Tomatoes
2 Finely Diced Shallots
2 Finely Diced Garlic Cloves
50g warm Extra Virgin Olive Oil
7 Lrg leaves of basil finely sliced
Balsamic Vinegar
Worcester sauce
Salt, sugar, pepper   
 
1 Lemongrass finely sliced
1 Bunch of basil, (10g)
1 Bunch of thyme, (10g)
2 Shallots finely sliced
1 Tbsp Dijon Mustard, (20g)
425g Extra Virgin Olive Oil
175g Olive Oil
125g fresh Lemon Juice
100g White Wine Vinegar
Salt, sugar, pepper
 
 
Method
 
Washed mixed Salad Leaves and herbs (rocket, watercress, spinach, chervil, chives and tarragon). Make the day before need. Mix the mash potato with the cheese, chervil and lemon zest. Season with sugar then salt and pepper. When happy mould the mix into 2½ inch cylinder shapes about 1 inch thick and leave to rest in the fridge for one hour. When rested roll in the season flour (removing any excess flour,) then the egg to wash it and finally the breadcrumbs. Pat dry in the breadcrumbs, reshaping as you do and leave to chill in the fridge over night. 
 
This Compot can be done 3-4days in advance. Deseed the tomatoes and reserve the juice minus the pulp. Cook the shallots, garlic in the warm olive oil slowly without colouring for 10 minutes, add the half’s of tomato and turn the heat on high moving all the time. When tomatoes are loose and starting to break down add the juice, Worcester sauce and Balsamic vinegar to taste and texture. Finish with the basil and season with salt, pepper and sugar.
 
This vinaigrette can be made and stored for up to 2months in air tight jar kept in the refrigerator. Blend the lemongrass, basil, thyme, shallots, mustard, olive oils, lemon juice and vinegar together until smooth. Leave for 3days, pass though a fine sieve and check for seasoning.  

Pre heat the oven to 200ºc. Deep fry the croquettes at 180ºc for 2minutes or until lightly coloured. Remove from the frying oil, lightly season and place in the oven for 5-8minutes. Warm the Compot to remove the chill. Toss the leaves, herbs in the vinaigrette and place in the middle of the plate. With the croquettes evenly on top and the Compot on the side.

Copyright FMG Event Management