- Artichoke:
- Jerusalem/Crosnes/violet – Confit.
- Jerusalem puree Caramelised & skin crisps.
- Goats cheese isi.
- Malt soil.
- Shoots. – a good mix , e.g. onion, chrysanthemum, chickpea, Chickweed, hairy bitter cress.
- Tarragon oil.
- Stout vinegar reduction.
- Goats cheese isi:
- 600g Ragstone goats cheese.
- 500g milk.
- 45g Sosa Veg Gel.
- Confit Crosnes, Jerusalem artichokes and baby globes:
- 3kg Jerusalem artichokes peeled.
- 900ml rapeseed oil.
- 30g salt.
- 3g white pepper.
- 12 garlic cloves.
- 6 bay leaves.
- 2kg Crosnes
- 600ml rapeseed oil.
- 20g salt.
- 2g white pepper.
- 8 garlic cloves
- 4 bay leaves.
- 20 Baby Globe artichokes prepped with a little stalk left on ( preferably Violets )
- 1500ml Riesling white wine.
- 1500ml Grape seed oil. (cont )
- 50g parsley.
- 10g thyme.
- 2 bay leaves.
- Jerusalem artichoke crisps:
- 60 large smooth Jerusalem artichokes washed
- Caramelised artichoke purée:
- 5kg thinly sliced Jerusalem artichokes.
Artichokes with goat’s cheese, tarragon, stout vinegar and malt
Mark Birchall
17th June 2015
Artichokes with goat’s cheese, tarragon, stout vinegar and malt
Artichokes with goat’s cheese, tarragon, stout vinegar and malt
Ingredients
Method
Goats cheese isi:
Melt the cheese in with the milk, add veg gel, whisk, boil, pass and leave to set.
Once set blend with 200ml milk, season and pass.
Charge with 3 cream chargers and keep warm.
Confit Crosnes , Jerusalem artichokes and baby globes:
3kg Jerusalem artichokes peeled.
900ml rapeseed oil.
30g salt.
3g white pepper.
12 garlic cloves.
6 bay leaves.
Divide into 3 batches
Cook sous vide 91c in a steamer double bagged until cooked through ( 90c – 120mins )
2kg Crosnes
600ml rapeseed oil.
20g salt.
2g white pepper.
8 garlic cloves
4 bay leaves.
Divide into 2 batches
Cook sous vide 91c in a steamer double bagged until cooked through ( 25mins aprox )
20 Baby Globe artichokes prepped with a little stalk left on ( preferably Violets )
1500ml Riesling white wine.
1500ml Grape seed oil. (cont )
50g parsley.
10g thyme.
2 bay leaves.
Mix all, highly season with salt and pepper, bring to the boil, slowly confit until cooked.
Jerusalem artichoke crisps:
In a roasting tray with 1cm water, cover with foil and bake at 180c until soft.
Scoop out the flesh, slice the skins into long finger size pieces, dehydrate.
Deep fry before service.
Caramelised artichoke puree:
Slowly cook in butter until golden ( slower the better )
Season when cooked.
Blend with milk to a nice smooth consistency.
Pass.
Season.
Place the artichokes in the centre of the plate, dot the puree around with the crisps.
Spoon the stout vinegar around, squirt the goats cheese over the artichokes and sprinkle with malt soil.
Garnish with the shoots and spoon a little tarragon oil over.
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