You are currently searching all entries for Jerusalem Artichokes (Show All)
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the purée
1 tbsp olive oil
75g/2¾oz cooked peas
50g/1½oz grated parmesan
freshly ground black pepper
For the Jerusalem artichoke crisps
500ml/18fl oz vegetable oil
100g/3½oz Jerusalem artichokes, finely sliced
sea salt, for sprinkling
For the parmesan crisp
25g/1oz grated parmesan
25g/1oz cooked bacon lardons, to garnish
Method
- Preheat the oven to 200C/400F/Gas 6.
- For the purée, place all of the ingredients into a food processor, blend until smooth and season with freshly ground black pepper.
- For the crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place the Jerusalem artichokes into the hot oil and cook until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper, then sprinkle with salt.
- For the parmesan crisp, line a baking sheet with greaseproof paper and place a 5cm/2in chefs' ring onto it.
- Place the parmesan into the ring and shake to create an even layer, then remove the ring.
- Transfer to the oven and bake for 5-6 minutes, or until melted. Remove from the oven and leave to cool, then transfer to the freezer to set completely. Once set, peel away the greaseproof paper.
- To serve, place the crisps into a bowl with the bacon lardons sprinkled over. Place the purée in another bowl and garnish with the parmesan crisp.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole.
The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron.
Choose the best
Although Jerusalem artichoke's knobbly by nature, look for less knobs to save waste when peeling.
Skins should be pale brown without any dark or soft patches and the artichokes should look firm and fresh not soft or wrinkled.
Prepare it
The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Because they are so knobbly it is easier to peel artichokes after boiling.
Store it
If they are stored in a cool and dark place they will keep well for up to 10 days.
Cook it
Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the filling
30g/1oz butter
1 onion, chopped
2 garlic cloves, chopped
500g/1lb 2oz Jerusalem artichokes, peeled and cut roughly into 1.5cm/½in thick chunks
1 orange, zest only
150ml/5fl oz dry white wine
2½ tbsp plain flour
300ml/10fl oz hot chicken stock
salt and freshly ground black pepper
700g/1lb 9oz boned chicken breasts and legs, cut into 3-4cm/1½in chunks
150ml/5fl oz double cream
For the pastry top
500g/1lb 2oz ready-made puff pastry
plain flour, for dusting
1 free-range egg, lightly beaten
Method
- For the filling, heat the butter in a large heavy-bottomed lidded pan and gently fry the onion and garlic until softened but not coloured.
- Add the Jerusalem artichokes, grated orange zest and white wine and boil down until the wine has virtually disappeared.
- Sprinkle over the flour and stir for a few seconds so that it is evenly distributed. Gradually add the stock and stir to make a sauce. Season with salt and freshly ground black pepper, then add the chicken and stir well.
- Cover and simmer for about ten minutes, stirring occasionally. Remove the lid and simmer uncovered for five minutes, until the sauce has thickened. Add the cream, stir and cook for a final 3-4 minutes. Adjust the seasoning, to taste.
- Transfer the filling mixture to a 1-1.5 litre/1¾-2½ pint ovenproof pie dish and leave to cool slightly.
- For the pastry top, roll the pastry out thinly on a floured surface. Cut out a couple of long strips about 1cm/½in wide. Brush the edge of the pie dish with the beaten egg. Lay the strips of pastry on the edge, curving to fit and cutting so that they go all the way around but don't overlap. Brush them with egg, then lay the remaining pastry sheet over the top. Trim off any excess and press the pastry down all around the edge to seal. Use the pastry trimmings to make leaves or flowers and glue them in place with the egg wash. Make a hole in the centre so that steam can escape, then chill the pie in the fridge for half an hour.
- Preheat the oven to 220C/425F/Gas 7.
- Brush the pastry top all over with egg wash and place in the oven. After 10-15 minutes, when the pastry is golden-brown, reduce the heat to 190C/375F/Gas 5. Continue baking for a further 20-25 minutes. Serve hot.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle
Method
- Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
- Place into a food processor and blend until smooth.
- To serve, pour into bowls and drizzle with a little olive oil.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
500g/1lb 1½oz Jerusalem artichokes, peeled
25g/1oz unsalted butter
100g/3½oz fresh breadcrumbs
Method
- Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
- Preheat the oven to 200C/390F/Gas 6.
- Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.
- Roast for 20 minutes, then serve straightaway
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the artichokes
150g/5½oz Jerusalem artichokes
30ml/1fl oz white wine
For the tomato sauce
1 tbsp olive
1 tbsp duck fat
½ shallot, chopped
100g/3½oz cherry tomatoes, chopped
100ml/3½fl oz white wine
salt and freshly ground black pepper
basil leaf, to garnish
Cooking Instructions
- For the artichoke, bring some water to the boil in a saucepan, and add the artichokes. Cook for approximately 5 mins, drain and when cooled enough peel the artichokes.
- Add the white wine to a saucepan, add the artichokes and cook for 5 minutes or until cooked, then drain and set aside.
- For the tomato sauce, in a frying pan, heat the oil and duck fat for one minute, then add the shallot and cook until softened.
- Add the tomatoes to the frying pan and cook down for 3-4 minutes, until softened. Add the white wine and reduce until thickened.
- To serve, place the artichokes into a bowl and pour the sauce over. Season, to taste with salt and freshly ground black pepper and garnish with the basil leaf.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1 large onion, halved and sliced
675g/1½lb Jerusalem artichokes, peeled, halved and sliced
2 tbsp extra virgin olive oil
4 sprigs fresh thyme
1 bay leaf
1 litre/1¾ pints hot chicken or vegetable stock
2 tbsp white wine vinegar
salt and freshly ground black pepper
To serve
2 tbsp roughly chopped parsley
6 thick slices baguette (optional)
150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional)
Method
- Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
- Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.
- To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1 tbsp olive oil
2 banana shallots, finely sliced
1 clove garlic, finely sliced
4 Jerusalem artichokes, very finely sliced
salt and freshly ground black pepper
½ lemon, juice only
Method
- Heat a frying pan until hot, then add the olive oil.
- Add the shallots and garlic and stir-fry for one minute.
- Add the artichokes and stir-fry for a further 1-1½ minutes.
- Season with salt and freshly ground black pepper and a squeeze of lemon juice.
- Serve immediately.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the poaching liquor
2 litres/3½ pints red wine
2 sprigs of thyme
½ bay leaf
1 garlic clove, peeled
½ tsp salt
For the turbot
6 thick turbot fillets, each 125-150g/4½-5½oz, skinned
salt and freshly ground black pepper
18 small sprigs of lovage, or very fine flat-leaf parsley to garnish
For the pickled baby beetroot
9 raw baby beetroot
1 tsp demerara sugar
4 tsp balsamic vinegar
pinch salt
For the artichoke purée
25g/1oz unsalted butter
500g/1lb 2oz Jerusalem artichokes, peeled and very finely sliced
pinch salt
2 sprigs thyme
½ bay leaf
1 garlic clove, peeled
50ml/2fl oz double cream
salt and freshly ground black pepper
Method
- For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints.
- Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.
- To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.
- Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper
- to taste and keep warm.
- Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked.
- While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.
- To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or parsley.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the chicken
1 Label Anglaise chicken, legs removed
1 garlic bulb
1 handful fresh thyme
salt and freshly ground black pepper
2 litres/3pt 10fl oz chicken stock
2 tbsp olive oil
25g/1oz slightly salted butter
For the risotto
250g/9oz risotto rice
300g/11oz Jerusalem artichokes, sliced thinly
50g/2oz butter
50ml/2fl oz double cream
4 tbsp parmesan, freshly grated
1 handful fresh chives, finely chopped
For the vegetables
200g/7oz baby carrots
200g/7oz baby turnips
1 handful fresh rosemary
3 garlic cloves
salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tbsp clear honey
2 tbsp sherry vinegar
1 small punnet pea shoots
Method
- Method for chicken, place the garlic bulb and a several of the sprigs of thyme into the cavity of the chicken.
- Season the chicken with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock to the pan and cover the pan with a lid.
- Bring the mixture to the boil, then reduce the heat and gently poach the chicken for 25 minutes.
- Remove the pan from the heat and allow the chicken to cool in the stock. Then remove the chicken from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.
- Remove the breast from the chicken and season with salt and freshly ground black pepper.
- Heat a frying pan until hot. Add the olive oil and place the chicken breast in the pan, skin-side down.
- Fry the breast until the skin becomes golden brown then turn over onto the other side. Add the butter and fry until the chicken is completely cooked through.
- For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.
- Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.
- Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.
- Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.
- Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.
- Place the saucepan of rice back onto the heat and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.
- Add a large spoonful of the artichoke purée, the remaining butter and the parmesan to the saucepan and stir until the ingredients have combined.
- Add the chives to the risotto and mix well.
- For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water until the vegetables are covered. Season the vegetables with salt and freshly ground black pepper and bring the pan to the boil. Drain the excess water from the vegetables.
- Heat a clean frying pan until it is smoking hot then add the olive oil, a little more rosemary and another garlic clove.
- Add the honey to the pan and deglaze with the sherry vinegar. Mix the ingredients well.
- To serve, spoon some of the risotto onto the side of a clean plate and place the chicken on top. Arrange the vegetables on the other side of the plate and place the pea shoots on top. Drizzle the olive oil over the top of the plate.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
For the onion compote
splash of olive oil
25g/1oz butter
1 tsp brown sugar
4-5 onions, thinly sliced
splash of balsamic vinegar
For the soup
1 tbsp olive oil
15g/½oz butter
1 onion, roughly chopped
2 tsp thyme leaves
2 cloves garlic, roughly chopped
675g/1lb 8oz Jerusalem artichoke, peeled, sliced and kept in acidulated water
675g/1lb 8oz parsnip, peeled and sliced
2 tbsp runny honey
850ml/1½ pints chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
220ml/8fl oz double cream
To garnish
50g/2oz crème fraîche
sprigs of fresh chervil
Cooking Instructions
- First make the the onion compote. Gently heat the oil, butter and sugar in a large frying pan. Add the onion and cook with the balsamic until reduced and golden.
- For the soup, heat the oil and butter in a large saucepan or stockpot until melted.
- Add the onion, thyme, garlic, artichoke, parsnip and honey and cook until lightly browned, stirring occasionally.
- Pour in the stock and bring to the boil. Cook for 10 minutes or until the vegetables are just cooked through.
- Remove the pan from the heat. Season with salt and freshly ground black pepper and stir in the cream.
- Once cooled slightly, carefully ladle the soup into a liquidiser (you may need to do this in two batches) and blend until smooth.
- Place a spoonful of the onion compote into the centre of each soup plate. Pour the soup around the onion, then garnish with a teaspoon of crème fraîche and a sprig of chervil.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1 tbsp olive oil
onion, chopped
1 clove garlic, chopped
5 Jerusalem artichokes, peeled, chopped
50ml/2fl oz white wine
150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
fresh chives, to garnish
Method
- Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
- Add the garlic to the saucepan, stir and cook for one minute.
- Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
- To serve, spoon into a bowl and garnish with fresh chives.
Previous Page
Next Page
Viewing page 1 of 2
