Malted artichoke, kohlrabi, bittercress by Paul Foster

Paul Foster

Paul Foster

5th January 2014

Malted artichoke, kohlrabi, bittercress by Paul Foster

Malted artichoke, kohlrabi, bittercress by Paul Foster (photography by John Arandhara Blackwell)

Ingredients

  • Malted artichoke
  • 12 Jerusalem artichokes
  • 300ml chicken stock
  • 40g malt extract
  • Artichoke puree
  • 20 Jerusalem artichokes
  • 50g butter
  • 200ml chicken stock
  • Artichoke crisps
  • 4 Jerusalem artichokes
  • 50g Horlicks
  • Sea salt
  • Peeled Kohlrabi
  • Hairy bittercress
  • Butter

Method

Malted artichoke
peel the artichokes and turn into tidy shapes, poach very gently in the stock and malt extract until tender. When cooked leave to cool in the liquor
Puree
wash and finely slice the artichokes, sweat them quickly in the butter and a pinch of salt until soft add the chicken stock bring to the boil, then blend until smooth. Season with sea salt and pass through a chinois
Crisps
wash the artichokes and slice wafer thin through a mandolin, cook in a deep fat fryer at 130 degrees C turning regular until totally dried out. Drain on kitchen paper and season with sea salt and Horlicks. Keep in an airtight container until needed
To assemble
gently heat the artichokes in the liquor, add a knob of butter to emulsify and create a sauce, heat the puree without boiling check the seasoning of everything. Slice the kohlrabi thinly. Arrange the ingredients into a bowl and poor in plenty of sauce, finish with the hairy bittercress.