Barbecued Brassica Caesar Salad with Cais Na Tire (by Chef Martin Frickel)
Award-winning chef Martin Frickel uses Cais na Tire in this version of a classic Caesar salad, a perfect accompaniment to a BBQ.
200g purple-sprouting broccoli
60g purple kale
60g green kale or Cavalo Nero
Small bunch of chives
4 duck eggs
80g tinned anchovies
3 slices of seeded spelt sourdough
50ml olive oil
4 egg yolks
400ml sunflower oil
1 tsp Dijon mustard
300ml white wine vinegar
150g Cais na Tire (hard sheep’s cheese)
Salt and black pepper
1 large banana shallot
40g caster sugar
4 cloves garlic
Rub the garlic with olive oil, salt and pepper, wrap in foil and bake in the oven for 20 minutes at 160C until soft, allow to cool
Place the egg yolks, mustard and 30ml (two tbsp) of white wine vinegar in a food processor, slowly blending and adding the sunflower oil to create a thick mayonnaise, then add 20g of anchovies, the cooled roasted garlic cloves and 80g of finely grated Cais na Tire. Blend until smooth and thick, season with salt and pepper and a squeeze of lemon then place in the fridge to cool.
Marinate purple-sprouting broccoli and both kales with olive oil, half the shredded zest from the lemon, salt and pepper, and then chill for several hours.
Bring the remaining white wine vinegar to the boil with the sugar and the remaining lemon zest, then remove from the boil. Slice the shallot into rings and cover with the warm pickle liquor, cool and refrigerate.
Tear up sourdough into small chunks, drizzle with oil and salt and bake at 180C until golden and crisp.
Place the duck eggs into boiling water and boil for 7-8 minutes for soft runny yolks, then run under cold water until cool. Remove shell, then cut into halves and season with salt and pepper.
Shave the remaining Cais na Tire with a peeler.
Cook the kale in a sieve over white embers of a barbecue until crisp yet still al-dente. Char the broccoli on the barbecue griddle for three minutes each side.
Let all cool slightly, then assemble the dish: mix kale and broccoli with the dressing croutons, remaining anchovies, picked shallots, eggs and Cais na Tire shavings, then pour over the dressing.
Buckwheat Crumpet, St James, ramson oil and truffle (by The Forest Side head-chef Kevin Tickle)
Kevin Tickle, head-chef of Michelin-starred The Forest Side Hotel, Grasmere, uses St James in this newly-created spring dish. Try his recipe below. Makes about 8 crumpets, enough for eight people…