A number of Altrincham destinations are included in a new cook book bringing together Cheshire’s finest restaurants, cafés, delicatessens, pubs, producers and suppliers.
The Cheshire Cook Book is now on sale and is the ninth in the ‘Get Stuck In’ series of regional cook books by Meze Publishing.
The Garden, The Little Deli Company, The Stockyard, Sugo and Market House’s Great North Pie Company all contribute recipes to the book, which is on sale now priced £14.95.
Simon Radley, the Executive Chef at Michelin star restaurant The Chester Grosvenor, has written the foreword for the book as well as contributing his Dexter beef rib, parsley-buttered carrots and onion tarte tatin recipe.
“World-famous cheeses, rare-breed meat, the freshest fruits and seasonal vegetables can all be sourced from within the county, and this book is a celebration of all the people who farm, grow, make, cook and promote them,” he said.
See below for one of the recipes used in the book, from The Little Deli Co in Hale.
The Little Deli Co’s Cheese & Chorizo Croquette Balls
This is one of our personal favourite recipes as it incorporates cheese from three different countries and is unbelievably moreish. It makes a fantastic starter or small plate and is simple to prepare! Serves 4-6
Ingredients
100g diced cooking chorizo
100g Snowdonia Black Bomber cheddar cheese, grated
100g Lancashire crumbly cheese, grated
100g Gruyère, grated
2 grated apples
1 small white onion, finely chopped
50g chopped hazelnuts
A pinch of black pepper
10g finely sliced chives
20g cornflower, for rolling
1 egg, lightly beaten
Panko breadcrumbs, for coating
Olive oil, for sautéing
Vegetable oil, for deep-frying
Chilli-infused tomato coulis
Method
Lightly fry off the cooking chorizo in a pan with a little olive oil. In a separate bowl, mix the rest of the ingredients together, except for the cornflour, egg and panko breadcrumbs.
Mould into 40g balls with your hands and add 1-2 cubes of the cooked chorizo into the centre of each. Roll the balls into the cornflour.
Dip the balls into the beaten egg and roll into the panko breadcrumbs. Deep fry in vegetable oil for 3-4 minutes until golden in colour with a crispy breadcrumb outer.
Serve with a rocket salad and chilli-infused tomato coulis.
