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Posts Tagged ‘Jerusalem artichokes’

This is a fish dish but the star of the show is definitely the Jerusalem artichokes, which soak up all the bacon fat. A stunner of a winter fish dish by Gill Meller who is fast becoming one of our favourite recipe writers.

Wine Suggetion: You need a good white that suits both fish, the rich bacon and earthy Jerusalem artichokes. Soalheiro’s Alvarinho from northern Portugal is a firm favourite and is both minerally-fresh and also texturally full-bodied.

Roast bream with Jerusalem artichokes, onion, smoked bacon & thyme – serves 4

  • 500g Jerusalem artichokes, peeled and cut into large pieces
  • 2 red onions, cut into wedges
  • 250g smoked bacon lardons
  • a small bunch of thyme
  • 4 garlic cloves, bashed, no need to peel
  • 2 tbsp extra-virgin olive oil
  • 1 large bream (about 1kg) or another white fish, we used two small bream to serve 2

Preheat the oven to 180C/350F/gas mark 6.

Scatter the artichokes, onion, bacon, thyme and garlic over a large heavy roasting tray or dish. Drizzle over the olive oil and season well with salt and black pepper.

Cover loosely with some baking parchment, then roast for 35-45 minutes or until the artichokes are tender, give everything a toss occasionally.

Slash the fish 3-4 times on each side, then lay on top of the artichokes. Baste the fish with some bacon fat, then season the fish with salt and pepper. Turn over onto the other side and baste and season again.

Return to the oven and bake for 20 minutes, or until the fish is just cooked through. The flesh should come away easily from the bone.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Fried Jerusalem Artichokes with Walnuts

These knobbly little tubers are plentiful at this time of year and most often turn up in soups. We wanted to try something different so cooked this tasty side dish. We had hoped to serve it with some roast Guinea Fowl but had to make do with a roast chicken and some super-charged gravy. Definitely the nicest Jerusalem artichoke dish we’ve tasted and the perfect seasonal side for a roast dinner.

Fried Jerusalem artichokes with walnuts – serves 4

  • 850g Jerusalem artichokes
  • 5 tbsp olive oil
  • 1 tsp golden caster sugar
  • 85g walnut halves
  • 1 fat garlic cloves, finely chopped
  • handful parsley leaves, chopped

Peel the artichokes with a small knife and slice into chunks. Cook in a pan of boiling water for about 5 minutes, or until just tender, then drain.

Heat the oil in a heavy frying pan and sauté the artichokes for 10 minutes or as long as it takes to turn them golden and starting to crisp. Add the sugar, season with salt and pepper, then add the walnuts. Keep cooking until the walnuts are toasted, then toss in the garlic and parsley and toss for about a minute before serving.

(Original recipe by Greg Wallace IN: BBC Good Food Magazine, January 2007.)

 

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Jerusalem Artichoke soup

This is so refined in flavour and texture with the creamy and elegant soup working perfectly with the crunchy topping of celery, pancetta, garlic and fresh tomato. Highly recommended!

We’re a bit late with the recipe as Jerusalem artichoke season finishes in March but they’ll be back again at the end of the year and they’re probably still around somewhere in the world.

Jerusalem Artichoke Soup – to serve 4

  • 1kg Jerusalem artichokes
  • 1.8 litres of salted water
  • 300ml milk
  • 2 tbsp olive oil
  • 2 tomatoes, chopped
  • 1 clove of garlic, peeled
  • small piece of celery, chopped
  • a little parsley, chopped
  • 2 tbsp chopped ham or bacon or pancetta

Peel and chop the Jerusalem artichokes into even sized chunks. Simmer in the water until tender, then drain and purée with a stick blender.

Heat up the artichokes and gradually add the milk.

Heat the olive oil in a small frying pan and fry the tomatoes, garlic, celery, parsley and bacon for just a few minutes, then pour into the soup (along with the oil).

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, Penguin, 2010.)

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Stuffed chicken legs with roasted Jerusalem artichokes and Parmesan broccoli

Confession: we didn’t actually bone and stuff the chicken legs. Our lovely butcher Tom, in O’Toole’s (Glasthule), did the hard work for us tonight! But we did make another couple of seasonal side dishes and we plan to make many more in December when there is so much entertaining to be done.

Jerusalem artichokes are bang in season at the moment and if you roast them with their skins on you will get lovely creamy insides with a chewy exterior that really tastes like nothing else on earth. Give your artichokes a good scrub, cut in half lengthways and toss in some olive oil and a little salt and pepper. Stick them in a tin and roast at 170C (gas 5) for 40-50 minutes until very tender and looking lovely.

To perk up your broccoli, cook it in some salted water until tender, then drain. Melt a slice of butter in a big frying pan and add the broccoli when the butter sizzles. Season with salt and pepper and sprinkle in some Parmesan. Stir to cover the broccoli in the butter and cheese and serve with a bit more grated Parmesan over the top.

Enjoy.

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