Truro Farmers Market
  In Season In Season In Season
  Spring
  The market has its regular traders who provide a fabulous range of produce all the year round, you can find top quality pork, lamb, beef, duck, venison and veal along with freshly landed fish. Complementing all of these are great smoked cheeses, honey and jam. The market also has a great selection of take-away food including soups, curries, olives, local mussels and even sushi! Visitors will find a friendly welcome along with plenty of great advice about how to make the best of what's in season now.


  Recipes
 

Pam Goulds Asparagus Recipe

At least 1 1/2 lb asparagus (reserving a few tips as garnish)
Sunflower Oil
1 Shallot or small chopped onion
1oz Butter
1oz Plain Flour
Stock - organic veg or chicken stock (1 Pint)
Salt and Pepper

1. Wash and strain asparagus - cutting off woody ends and cut into 1 to 1 1/2 pieces.
2. Gently fry shallots in sunflower oil until soft. Add butter and then asparagus.
3. Fry gently for about 2-3 mins, add the flour and coat asparagus and again leave on a low heat for about 2-3 mins.
4. Add the stock - if insufficient top up the saucepan until the asparagus is covered.
5. Bring to the boil and simmer for up to 25-30 mins until the asparagus is soft.
6. Liquidize in a blender, Next pour into colander, using pusher, push the puree through leaving woody bits behind.
7. Place the soup in a saucepan, heat and season to taste - thinning if necessary. (cream, fromage frais, creme fraiche), all good an delicious.

This recipe freezes well - add some lightly cooked tips to garnish.


Asparagus Fritters with chermoula mayonnaise (a la Saffron Restaurant).

For the Batter:

150g (6oz) plain flour in a bowl seasoned with salt and cayenne pepper
150 ml milk in another bowl seasoned with salt and cayenne pepper.

Quickly dip the asparagus spears one at a time into milk, shaking off any excess, then dip into the flour, shaking off any excess.
Repeat a second time and then deep fry until lightly golden brown.

Serve immediately.

For the Chermoula Mayonnaise:

150 ml mayonnaise
Juice of half a lemon
1/2 tsp cayenne pepper
1/2 tsp ground cumin
8 strands saffron
Freshly shopped coriander

Mix all ingredients and season to taste. Keep refrigerated and use within 3 days.

© Truro Farmers Market 2010