Salad of Air-Dried York Ham with Fresh Figs By chef Andrew Pern

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Salad of Air-Dried York Ham with Fresh Figs By chef Andrew Pern

Ingredients

Ingredients

Serves one
 

3 slices of York Ham (or similar cured)          

½ fresh fig (cut into thirds)                  

3 small wedges of Byland Blue                      

3 teaspoons of Quince Chutney                             

1 teaspoon vinaigrette                         

Salt and pepper                                 

Watercress (1/2 bunch)                               

A few 1cm dice croutons                     

Garnish herbs

Spiced Quince Chutney

2kg quince (peel & dice approx 1cm)

1 teaspoon of ground mixed spice

1 glass port

1 litre red wine vinegar

1 bunch thyme

750g Demerara sugar

 

Chef’s Note
A nice snack, starter or savoury, Byland is one of the nicest cheeses Judy Bell makes at the Shepherd’s Purse Dairy at Newsham Grange near Thirsk. With deep-flavoured York Ham, peppery Pickering watercress, chutney and figs, it’s like a posh Ploughman’s. Made from 100% Yorkshire cow’s milk, this cheese was inspired by early cheese-making by the Cistercian Monks at the local abbey – Byland Abbey.

Method
For the Chutney

Place ingredients into a suitable sized thick-bottomed pan, reduce down to coating consistency and leave to cool. Use as required.

For the Salad

Arrange three slices of air-dried ham at triangular interludes on the plate. In between these, put Byland Blue, spoon a little Chutney around. Dress the watercress, season, then add the croutons, mix gently, then place into the centre of the ham and cheese. Serve immediately.

More On Andrew Pern
Andrew Pern is the chef owner of the Star Inn for more on him click here. To buy and discover more on his cookbook Black Pudding & Foie Gras click here.