Jerusalem artichoke by Richard Bainbridge

Richard Bainbridge

Richard Bainbridge

27th November 2014

Jerusalem artichoke by Richard Bainbridge

Jersualem artichoke recipe by Richard Bainbridge, Morston Hall, Norfolk.

Richard will be cooking this dish at The Staff Canteen Live January 2015.


  • Parsley sponge
  • 120g flat leaf parsley
  • 120g hazelnuts
  • 380g egg whites
  • 240g egg yolks
  • 60g plain flour
  • 5g caster sugar
  • 6g salt
  • Jerusalem artichoke puree
  • Waterbath set @ 85c
  • 600g peeled & Finely chopped Juerusalem artichokes
  • 180g full fat milk
  • 180g double cream
  • 1 teaspoon salt
  • 3 teaspoon caster sugar
  • 6 tablespoons unsalted butter
  • 1 fresh truffle Chopped
  • Jerusalem artichoke peel
  • 6 washed large Jerusalem artichokes
  • Jerusalem artichoke
  • 1 Jerusalem artichoke pre person
  • Slowly poached hens yolks
  • Lamb fat
  • 1 Breast of lamb
  • Sea salt
  • Pearl barley
  • 300g washed and soaked pearl barley
  • 11/2 Ltr true food White chicken stock
  • 1 finely chopped banana shallot
  • 1/2 clove garlic
  • Slices of fresh truffles
  • Parsley cress
  • Flowers


Parsley sponge

Place all into a blender and blend until smooth, pass through a fine sieve, place into a gas gun and charge 3 time. Rest for 30mins before using and DONT PLACE IN FRIDGE !!

Cut holes into the bottom and sides of plastic cups, fill the cups one third of the way up with the parsley mix. Cook in microwave for 30secs to 1mins, place on cooling rack allow to cool.

Jerusalem artichoke puree

Waterbath set @ 85c

Place artichokes, milk, cream, salt and sugar into a vac-pac bag seal on full, place in the Waterbath and cook for about 30mins or until tender. Remove and place in blender, blend until smooth add the butter check season With salt, pepper and chopped truffle.

Jerusalem artichoke peel

Pre heat oven @ 180c / fry @ 170c

Bake the artichokes on a bed of sea salt in the oven for 30mins or until tender,

Once cooked Let the artichokes Cool down in ice water, dry off the artichokes and scoop out all of the inside so you are left with just skin. Deep fry @ 170c until golden brown and crispy.

Place in the dehydrator until needed.

Jerusalem artichoke

Wash the artichokes well

Grill the artichokes on a hot bbq until lightly toasted and smoked all over.

Place in a oven @ 170c for about 20-30mins until tender

Slice season with lemon juice & sea salt

Slowly poached hens yolks

Pre heat water bath @ 63c

Place whole egg into the bath for 11/2 hours, remove from water, crack the egg to remove the egg yolk be very careful as breaks easily. Sprinkle with sea salt.

Lamb fat

Trim up the lamb Breast a little, sprinkle with sea salt and let stand a room temp for 30mins, wash and dry and place in oven tray and roast in oven @ 190c for 30-40mins. Until golden brown and crispy.

Allow to cool a little and chop fat coarsely, the runny fat pass through muslin and keep for a warm dressing.

Pearl barley

Cook like risotto

Things to finish dish

Slices of fresh truffles

Parsley cress


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