Get Cooking Calderdale

Calderdale Salad from Darren Parkinson

Tuesday 21st February 2012 1:26 PM

Submitted by Darren Parkinson, Head Chef at the Shibden Milla salad of Calderdale cheese bon bons, Yorkshire beetroots, Denholme apiary honey, picked rocket & baby herbs, orange syrup

Ingredients

• 150g Ivy house Nettle nipper cheese (Southowram Halifax)
• 20ml cream
• 1 whole egg
• 100ml milk
• 100g plain flour
• 200g pako bread crumb
• 500g of large skin on red beetroots
• salt & pepper
• 100g Denholme gate apiary honeycomb
• 50g wild rocket
• 10g chervil
• 10g chives
• 50ml water
• 50g sugar
• zest of half of orange
• extra virgin olive oil

Method

1. Cook beetroots in salted water for one hour in simmering water, once cooked place in ice cold water and peel straight away place to one side at room temperature.
   
2. In a large mixing bowl place the cheese, cream & salt & pepper and beat with a wooden spoon until all incorporated, and then place in the fridge for hour until firm. After one hour ball the cheese mix into 25g ball using your hands to make the shapes then place in the freezer.
   
3. Wash the rocket leaves & baby herbs in ice cold water for one/ two minutes to get any grit or sand out of them and place in the fridge on a dry cloth.
   
4. For the syrup bring the water, sugar & orange zest to the boil and set aside until at room temperature.
   
5. Now the cheese balls (bon bons) are frozen you can pannè them (cover in bread crumb)place the whole egg & milk in a bowl and whisk together, in two other bowls have the flour & bread crumbs. Place each bon bon one at a time into the flour until covered then into the milk & egg mix and finally into the bread crumb making sure the cheese in totally covered with the crumb.
   
   

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