British Charcuterie Handmade in Cornwall
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Cornish Asparagus With Deli Farm Coppa Croquestas

Cornish asparagus with Deli Farm Coppa croquetas and Buttervilla micro herbs

Ingredients for croquetas (12):

Cured ham bone or trimmings
375 ml milk
1 bay leaves
50g butter
1 onion finely diced
50g soft flour
20g of cornflour
60g of finely diced Deli Farm Coppa
3 eggs beaten
200g of fine breadcrumbs

Method:

Simmer milk with ham bone or trimmings and the bay leaf for a few minutes and allow to infuse

Melt the butter and add the onion and cook until tender and translucent about 10 minutes

Add the flour and cornflour to the butter and onion and cook out before adding the infused milk, mix until smooth and allow to cook out for a couple of minutes before adding the diced cured ham.

Check for seasoning and put in a tray to cool in the fridge before rolling into manageable sausage size shapes with the help of a little flour then cut into 3cm lengths, dip in beaten egg followed by breadcrumbs.

Deep fry at 180 degrees centigrade until golden brown.

25g of buttervilla mixed micro herbs

For the asparagus
4 bunches of medium English asparagus washed
100g of diced unsalted butter

Snap the woody part of the asparagus off the ends of the tender stems.

Place flat in the bottom of a large frying pan and put enough water to come quarter of the way up the stalks season with salt and add the diced butter.

Bring to a boil as quickly as possible and cover with a tight fitting lid, the asparagus should only take a minute or two to become tender.

Remove the asparagus from the cooking liquor and divide between your serving plates and top with the croquetas, add a few Buttervilla micro herbs for a crisp fresh taste, boil the cooking liquor until it emulsifies and spoon over the asparagus before serving.

 Recipe courtesy of Neil Haydock, Head Chef at The Hotel & Extreme Academy, Watergate Bay