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Globe and Jerusalem artichokes, crispy skin, truffle

Globe and Jerusalem artichokes, crispy skin, truffle

Globe and Jerusalem artichokes, crispy skin, truffle

  • Starter
  • medium
  • 4
  • 1 hour 30 minutes, plus 3 hours cooling and drying time

PT1H30M

PT3H

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1
Preheat a steam oven to 100°C
2
For the pickled artichoke bring the water, vinegars, sugar, bay leaf and peppercorns to the boil, stirring until the sugar has dissolved. Remove the pickling liquid from the heat and leave to cool, then strain through a fine sieve and transfer to a vacuum bag with the artichoke. Seal and set to one side
  • 1 globe artichoke, peeled
  • 25ml of sherry vinegar
  • 75ml of white balsamic vinegar
  • 50ml of water
  • 1 bay leaf, torn
  • 1/2 tsp white peppercorns
  • 50g of caster sugar
3
Place the Jerusalem artichokes into a separate vacuum bag and add the chicken stock, garlic, thyme and salt. Seal and cook in the steam oven along with the globe artichoke for 20-25 minutes, until just cooked through. Place the bags of artichokes in the fridge until cool
  • 170g of Jerusalem artichoke
  • 50ml of brown chicken stock
  • 1 garlic clove, crushed
  • 1 sprig of thyme
  • salt
4
Once the Jerusalem artichokes have cooled remove from the bags and carefully peel away the skin, ensuring the skins remain intact where possible. Trim the Jerusalem artichokes into small pieces and set aside, then transfer the skins to a dehydrator for 2 hours
5
For the ricotta, place the milk into a saucepan and heat to 93°C. Stir in the lemon juice and a pinch of salt and remove from the heat. Leave to curdle for 30 minutes, then transfer the ricotta into muslin cloth and leave to hang for at least an hour
  • 1l milk
  • 2 tbsp of lemon juice
  • salt
6
Meanwhile, prepare the pickled shallots. Bring the water and vinegars to the boil along with the caster sugar and spices, stirring until the sugar has dissolved. Remove from the heat and leave to cool, then transfer to a vacuum bag with the shallots and seal. Refrigerate and leave to pickle until ready to serve
  • 50ml of sherry vinegar
  • 50ml of white balsamic vinegar
  • 50ml of water
  • 1 star anise
  • 1/2 tsp pink peppercorns
  • 65g of caster sugar
  • 1 banana shallot, cut into 3mm rounds
7
For the reduction, heat the mead in a saucepan until reduce by half, then add the honey and reduce again until it reaches a light syrup consistency. Add the vinegar and mix well before leaving to cool, then pour into a squeezy bottle until ready to serve
  • 200ml of mead
  • 30g of honey
  • 10ml of distilled vinegar
8
To make the truffle purée, place the crème fraiche, cream cheese, horseradish sauce and truffle oil in a blender and quickly blitz to combine. Season to taste with salt and use a finely grate in the fresh truffle
  • 100g of créme fraiche
  • 75g of cream cheese
  • 25g of horseradish sauce
  • 2 tsp truffle oil
  • 8g of truffle
  • salt
9
Preheat a deep fat fryer to 170°C
  • oil
10
Remove the Jerusalem artichoke skins from the dehydrator and deep fry for 1 minute. Remove from the fryer and leave to drain on kitchen paper, seasoning generously with salt
  • salt
11
Heat a nonstick frying pan over a medium heat with a little oil and caramelise the Jerusalem artichokes on one side until golden brown. Meanwhile, drain the globe artichokes from their bag and cut into small pieces
  • oil
12
To serve, spoon a generous portion of the truffle purée onto the plate and top with the chopped artichokes. Add a spoon of ricotta to each plate and swirl over some honey and mead reduction Pile over the crispy skin and garnish with pickled shallot rings, onion powder and pea cress
  • 1 handful of pea shoots
  • onion powder

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Ingredients

Metric

Imperial

Ricotta

Pickled shallots

Jerusalem artichokes

Pickled globe artichokes

Honey and mead reduction

Truffle purée

  • 100g of créme fraiche
  • 75g of cream cheese
  • 25g of horseradish sauce
  • 2 tsp truffle oil
  • 8g of truffle
  • salt

To plate

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