Jerusalem artichoke, chicken skin, truffle curd
by
- Canapé
- Medium
- Makes 4 canapés
- 25 minutes
PT25M
Jerusalem artichoke, chicken skin and truffle proves to be a match made in heaven in this delicious canapé by Alex Bond. All of the elements can be made well in advance, so you can assemble these on the day with minimal effort. Feel free to make extra of the pickled artichoke and artichoke powder, so you can enjoy these when the tubers go out of season.
Ingredients
Pickled artichoke
- 100ml of dark beer
- 60ml of sherry vinegar
- 30g of brown sugar
- 2 juniper berries
- 1 sprig of thyme
- 2 Jerusalem artichokes , peeled (reserve the peel) and cut into 0.5cm dice
Artichoke powder
Chicken skin crisps
Truffle curd
- 100g of goat's curd
- 125g of cream cheese
- 15g of truffle paste
- 3g of lemon juice
- Maldon salt
Equipment
- Dehydrator
- Spice grinder or pestle and mortar
Method
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
- 100ml of dark beer
- 60ml of sherry vinegar
- 30g of brown sugar
- 2 juniper berries
- 1 sprig of thyme
- 2 Jerusalem artichokes , peeled and cut into 0.5cm dice
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
- 100g of goat's curd
- 125g of cream cheese
- 15g of truffle paste
- 3g of lemon juice
- Maldon salt
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
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Jerusalem artichoke, chicken skin, truffle curd
