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- For the Mimolette
crisps, preheat the oven
to 200°C. Place all the
ingredients in a food
processor and blitz
together for 1 minute. - Spoon tablespoon-
sized mounds onto a
non-stick baking sheet,
leaving a 10cm gap
between each one.- 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. - 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. - 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. - 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. - Slice the remaining
asparagus spears wafer
thin, place in a small bowl
of cold salted water and
set aside.- 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. - Drain well, then
carefully squeeze each
leek, cut into thirds
crosswise, then cut
each third into half the
opposite way. - 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. - 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. - 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