Jerusalem artichoke, chicken skin, truffle curd


First published in 2020
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Pickled artichoke

Artichoke powder

Chicken skin crisps

Truffle curd

Start by pickling the artichokes. Place all of the ingredients except the artichokes in a pan and heat to just below boiling, then remove from the heat and pour the pickling liquid over the diced artichokes. Store in a sterilised jar in the fridge for 5 days
Take the reserved artichoke peel and dry out in a dehydrator or a low oven for 3-4 hours, until completely dry. Blend into a fine powder using a spice grinder or a pestle and mortar, then season and store in an airtight container
Once the pickle is ready, prepare the rest of the canapé. Preheat an oven to 150ºC/gas mark 2. Lay the chicken skins on a piece of baking paper on a large heavy baking tray, lay another piece of baking paper on top, then sandwich under another heavy baking tray. Bake the chicken skins until golden and crispy – this should take about 22 minutes – then season whilst they're still hot
To make the truffle curd, beat all the ingredients together using a stand mixer with a paddle attachment or by hand. Check the seasoning and store in a piping bag until ready to serve
To serve, pipe some of the truffle curd on top of a chicken skin crisp and add some of the pickled artichoke. Sandwich with another piece of chicken skin and dust the top with the artichoke powder
First published in 2020
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