The month of April has gifted us with Asparagus and Strawberries. Both feel like patiently waited for gifts. This is the essence of Whealfood , we love produce when it first comes into season because it is a symbol of where we are in the year and we have a huge sense of appreciation for ingredients that we have to wait for . It makes our lives exciting because our ingredients are constantly changing, governed by the seasons. We make the most of what we have, this makes us think outside of the box to create new recipes , but when a new ingredient pops up we immediately get more inspiration and excited. It expands the combinations ,the possibilities and adds another ingredient to our adventure. Lucky for us we have local farmers who have worked hard to make sure that we get great quality, organic asparagus and strawberry’s that tastes so much better then a lot of the stuff we get from the supermarkets. I popped down to my Ye Old faithful – the Cornish Food Box and was greeted with the amazing Cornish produce that is used in this recipe.
The sun has been out in Cornwall so we have been scouring the land for new bbq spots. Asparagus is amazing on the BBQ and I will be posting a recipe for bbq asparagus in the next few weeks. The beauty of asparagus is that it can be a great centre piece of a meal, an alternative to meat and it goes well with so many accompaniments. It is high in umami and tastes amazing when combined with other ingredients that possess umami. One of these ingredients is cheese. Melted cheese and soft asparagus combined together is a satisfying combination ,a umami match made made in heaven.
There has been some surf this weekend. For some reason I crave Mexican food after I surf. Food that is exciting, filling and adventurous. So as I had purchased a load of asparagus and cheese from the Cornish Food Box I decided to make asparagus Quesadillas. They will ,as always be made from 100% Cornish Produce which means making my our flour tortillas, using my favourite Cornish Bakehouse flour. This makes more rustic tortillas with alot more flavour than a plain white flour tortilla. I wonder if these will be the only asparagus quesadillas that have been made from 100% Cornish Produce?
Cornish Asparagus Quesadilla with Strawberry Salsa
2Cups Cornish cheeseA cheese that can be melted. We used Cornish Jack.
Making The Tortilla
Mix together the flour, water, oil and salt in a mixing bowl. Mix with a wooded spoon. When the flour comes together, take the mix out and put on a floured table. Knead the flour for 5 minutes. Clingfilm the bowl and leave to rest for 15 minutes.
After it has rested take out of the bowl and knead for a couple of minutes. Split the dough ball in to 10. Take a dough ball and roll it out as thin as possible on a piece of floured foil. You want to roll it out to just larger than the size of a plate so that once rolled you can use a plate as a template to cut a round tortilla. As you have rolled it out on foil you can then place in straight into the oven or if you are making a few then roll them all out on to separate bits of foil and then cook together.
Place them in a hot oven for about 5 minutes. They are done once all the flour has been cooked through. Once taken out of the oven they should be soft a pliable. If you cook them for too long they will go crunchy.
Finely chop the onions, cube the cucumber and slice the strawberry's. Add salt and the pickled onion juice.
Slice the onions and fry them gently until they are soft and starting to caramelise. Add a chopped chilli. Either steam or cook the the asparagus in boiling water till al dente. Add the asparagus and spinach to the onions, once the spinach has wilted add the creme fraiche and mix together.
Making The Quesadilla
Take the cooked tortilla wrap and place in frying pan. Sprinkle the wrap with cheese and add then add the cooked asparagus mix to half of the wrap. Fold the other half of the wrap over the asparagus mix to create a sandwich. Pat down with a spatula and leave to cook for a minute. Flip the wrap over to cook on the other side for a few minutes. Its cooked once the cheese is melted which shouldn't take long.
The cheese, onions and spinach are a perfect combination. The creme fraiche and chilli helps bind them together and encourages the flavours of their juices to combine together. It's gooey with cheese and a little sloppy with the sauce, the asparagus gives the filling more substance and delicate flavour. The tortilla is wholesome, flavoursome and crunchy The onions and the pickled onion juice in the salsa helps cut through the cheese and then the cucumber and strawberry provides a freshness and a palette cleanse getting you ready for the next bite.
I hope you all enjoyed this recipe and are able to get some inspiration from it . If you need any tips or have any comments then please let me know.