Name: Sous vide Jacob's ladder, Jerusalem artichoke chips, Roscoff onions
Total time: 1 h 30 min
Ingredients: 1 Jacob's ladder, 4-bone; 500ml of beef stock; 2l water; 200g of rock salt; 20g of pink salt; 1 tbsp of black peppercorns; 10 sprigs of fresh thyme; 1kg Jerusalem artichoke; 100g of polenta; 100g of Panko breadcrumbs; 2 eggs, beaten; 100g of flour; sea salt; oil, for frying; 500g of Roscoff onion; 150g of salted butter; 25g of thyme leaves, washed; 1 large onion, sliced into 16 rings; milk; 50 plain flour; 1 pinch of salt; 4 Jerusalem artichokes; 50g of plain flour; sea salt

Sous vide Jacob's ladder, Jerusalem artichoke chips, Roscoff onions

by Russell Bateman

Ingredients

Fresh Meat

1 Jacob's ladder, 4-bone

Beverages

2l water

Speciality Ingredients

20g of pink salt

Salad & Fresh Herbs

10 sprigs of fresh thyme
25g of thyme leaves, washed

Fruit & Vegetables

1kg Jerusalem artichoke
500g of Roscoff onion
1 large onion, sliced into 16 rings
4 Jerusalem artichokes

Dairy

2 eggs, beaten
150g of salted butter
milk

Oils & Vinegars

oil, for frying