Classic Recipes

Prep Time:45 min

Cook Time: 25 min

Serves: 4

Notes

You will need a small deep fat fryer at 180˚C for this recipe

Ingredients

250g Collier’s Cheddar Cheese cut into 2cm squares
12 Spears of asparagus peeled and blanched
8 Slices of good dry cured streaky bacon
12 Medium sized new potatoes, cooked and cut in ½
1 Small White onion, peeled and sliced horizontally into 5mm slices
50g Mixed Seasonal salad leaves

Salad dressing

10ml Olive Oil
Squeeze of lemon juice

For breadcrumbing the cheese squares

100g Panko Breadcrumbs
100g Flour
2 Eggs beaten

To pickle the onion rings

250ml White Wine Vinegar
250g Caster Sugar
Bring to the boil, add sliced onion rings, remove from heat and allow to cool

Instructions

1. Breadcrumb the Collier’s Cheddar squares by passing them through the flour then beaten egg and then finally the breadcrumbs ensuring every time that they are coated completely before going onto the next stage of the breadcrumbing.
2. Heat a cast iron grill pan over a medium to high heat, put a little olive oil on the cooked potatoes and cooked asparagus and place in the grill pan to mark it and reheat them. Place the potatoes cut side down only. When all are coloured season with a little sea salt and keep to one side.
3. In the same grill pan cook the bacon until well marked. Remove and put to one side.
4. Cook the breadcrumbed cheese squares in the deep fat fryer until golden brown. Remove onto kitchen paper and season with sea salt.
5. Toss each salad individually incorporating grilled potatoes, Bacon, asparagus and mixed salad leaves. Once on the plate, place equal amounts of deep fried cheese squares on each plate and garnish with pickled onion rings.