David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, over twenty five years ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.
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For the pesto, add the parsley and garlic to a blender and blitz to roughly chop. Add the remaining ingredients and blend until smooth - if you would like it chunkier, simply pulse a few times until you reach the desired texture. Store in a jar and refrigerate until required
225g of olive oil
100g of flat-leaf parsley, washed
60g of peanuts, skinned and roasted
75g of Parmesan, or Grana Padano, grated
1 garlic clove, peeled and roughly sliced
Preheat the oven to 140°C/gas mark 1
Place the Jerusalem artichokes on a baking sheet and sprinkled with coarse salt. Bake for approximately 1 hour, until the artichokes are tender and soft
6 Jerusalem artichokes, 100g each
coarse sea salt
Remove from the oven and allow to cool a little. Cut the artichokes in half, scoop out the pulp and place the skins to one side for deep frying. Chop the pulp coarsely and set aside
Bring the stock to a boil in a medium saucepan. In a separate medium saucepan, heat the olive oil, add the onions and garlic and cook without colour until translucent - approximately 4 minutes. Then, add the pearl barley and cook for a further 3 minutes
1.25l chicken stock
50g of olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, finely chopped
150g of pearl barley
Add the white wine, bring to the boil and cook until the wine has disappeared. Add 1/3 of the stock, stirring continuously, and allow to simmer gently until the stock has almost disappeared and has been fully absorbed by the barley
150g of white wine
Once the orzotto is nearly dry, repeat the process twice more with the remaining stock. Bring to a low simmer and cook until the barley is tender with just a little bite, approximately 40 - 50 minutes. Once cooked, raise the temperature and cook quickly to evaporate any remaining liquid
Preheat a deep-fryer or deep saucepan of vegetable oil to 180°C. Deep-fry the reserved Jerusalem artichoke skins in the hot oil for 1 - 2 minutes until crisp. Drain, season and keep warm until required
vegetable oil, for deep frying
To finish the orzotto, return to the heat, add the Jerusalem pulp and mix in well. Bring to the boil and add the mascarpone and butter, mixing well. Finally, stir in the Parmesan
50g of mascarpone
30g of Parmesan
30g of unsalted butter
Season and check the consistency - if it is too stiff, add a little more stock; if too sloppy, cook for a little while longer. Divide into bowls and crumble a little of the goat's cheese on top. Spoon on some of the pesto, stud with the crispy skins and garnish with land cress before serving
ground black pepper
175g of Pablo Cabrito goat's cheese, broken into small nuggets
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