Good_Things_Magazine_AprilMay_2017

David Everitt-Matthius Asparagus, charred leek,

Mimole e crisps & chicken juices

Serves 4

INGREDIENTS

For the Mimolette crisps

• 150g Mimolette cheese
  (or parmesan), fi nely
  grated


• 25g plain fl our


• pinch of sugar


• black pepper
  For the asparagus


• 30 thick stalks
  asparagus, tough ends
  snapped off


• 30ml olive oil


• 50g unsalted butter


• salt and pepper
  For the leeks


• 4 small leeks, green
  tops removed


• a little olive oil


• 30g unsalted butter


• salt and pepper
  For the chicken juices


• 500g brown chicken
  stock


• 20g balsamic vinegar


• 120ml olive oil


• salt and pepper
  To serve


• 3 large slices Bayonne
  (or Parma) ham

METHOD

1. For the Mimolette
   crisps, preheat the oven
   to 200°C. Place all the
   ingredients in a food
   processor and blitz
   together for 1 minute.


2. Spoon tablespoon-

sized mounds onto a

non-stick baking sheet,

leaving a 10cm gap

between each one.

3. Flatten the tops evenly,
   and bake for 4-5 minutes,
   or until the cheese is
   melted and any bubbles
   turn into a crunchy light
   golden crust. Do not
   allow to brown too much.


4. Remove from the oven,
   allow the crisps to cool
   completely, then carefully
   remove and drain excess
   oil on kitchen paper.
   Break into uneven pieces,
   and transfer to an airtight
   container until required.


5. For the asparagus,
   peel the spears to within
   4cm of the tips. Heat
   a medium frying pan
   over high heat, then add
   the oil and 24 of the
   asparagus spears, and
   cook for 1-2 minutes.


6. Add the butter, season,
   and cook for another
   1-2 minutes, turning
   occasionally, until tender
   when pierced with a knife
   through the thickest part.
   Season and set aside,
   keeping warm.


7. Slice the remaining
   asparagus spears wafer
   thin, place in a small bowl
   of cold salted water and

set aside.

8. For the leeks, bring a
   large saucepan of salted
   water to the boil. Add the
   leeks, cook until tender,
   then plunge immediately
   into iced water.


9. Drain well, then
   carefully squeeze each
   leek, cut into thirds
   crosswise, then cut
   each third into half the
   opposite way.


10. Heat a griddle pan
    over high heat. When
    very hot, brush the fl at
    side of the leeks with oil
    and place on the pan.
    Cook, allowing the leeks
    to char without burning,
    then remove the pan
    from the heat. Add the
    butter, season and set
    aside, keeping warm.


11. For the chicken juices,
    place the stock in a
    medium saucepan set
    over high heat and cook
    until reduced to 100ml.
    Whisk in the balsamic
    vinegar and olive oil,
    remove from the heat,
    season and set aside,
    keeping warm.


12. To serve, divide
    the asparagus evenly
    between 6 plates. Add
    the leeks, charred side
    up, then tear the ham
    into pieces and fold
    onto the plates. Add the
    thinly-sliced asparagus,
    drizzle with the chicken
    juices, add some of the
    Mimolette crisps and
    serve immediately.

RECIPE COURTESY

OF DAVIS EVERITT-

MATTHIUS, LE

CHAMPIGNON SAUVAGE

lechampignon

sauvage.co.uk In professional kitchens

since the tender age of

14, cooking is in this

chef’s blood. At just 26,

he became Hipping Hall’s

head chef – and hasn’t

looked back since.

MEET

THE

CHEF

Running Le

Champignon Sauvage

with his wife Helen,

this chef has amassed a

vast number of awards

• and hasn't missed a
  service in 30 years.

MEET

THE

CHEF

Chefs_MATT ZPCATHY ZP_v2.indd 76 03/04/2017 21:04