> Recipes > Chicken skin

Jerusalem artichoke, chicken skin, truffle curd

  • Canapé
  • medium
  • Makes 4 canapés
  • 25 minutes, plus 5 days pickling time for the artichokes

PT25M

PT

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Pickled artichoke

Artichoke powder

Chicken skin crisps

Truffle curd

save recipe
recipe saved

Method

save recipe
recipe saved
1
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
2
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
3
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
4
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
5
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
Share recipe

Get in touch

Jerusalem artichoke, chicken skin, truffle curd

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: