Jerusalem artichokes, cauliflower, oyster mushroom, watercress
Ingredients
120g Roast cauliflower puree
50g Oyster mushrooms
120g Jerusalem artichokes
20g Watercress
20g Artichoke chips
5ml Olive oil
5ml Chilli oil
1 x Lemon wedge
2g Molden salt
MOP
- Heat the cauliflower puree in a sauce pan gently, being careful that it does not burn. Heat the mushrooms and artichokes in the oven for 4-5 min until warmed through. Dress the watercress with the olive oil and salt.
To plate place the cauliflower puree in the middle of the plate and make a well, pushing the puree outwards. In the well place the warmed artichokes and mushrooms, top with the dressed watercress, scatter with the artichoke chips. Drizzle with chilli oil a pinch of Molden salt and serve with a lemon wedge.
Jerusalem artichokes
Ingredients
1kg of artichokes cut into quarters
50g garlic oil
3-4 stalks of thyme
MOP
Sauté the artichokes in a hot pan with the garlic oil until nicely browned on all sides. Season with salt, pepper & thyme and place into the oven for 20 minutes at 180 degrees or until tender but not falling apart.
Cool down and set aside for service
Roast Cauliflower puree
Ingredients
1kg Cauliflower florets
30g Confit garlic
300g Water
5g Salt
3g Pepper
40ml olive oil for roasting cauliflower
MOP
In a bowl toss the cauliflower, oil, salt & pepper together. Roast the cauliflower in the oven on 160 degrees for 20 minutes until tender and a nice brown colour is achieved.
Transfer the roast cauliflower to the food processor. Slowly add the water until a smooth silky puree is formed. Check again for seasoning then cool and store for service.
Artichoke chips
Ingredients
300g Jerusalem artichokes
5g Salt
oil for frying
MOP
- Slice the artichokes on a mandolin to form the chips. Fry at 140 degrees for 3-4 min, once it has a golden colour they are ready to take out and drain on paper towel. The artichoke chips will be a bit soft as they come out the fryer, but they will get crispy as they cool. Drain on paper towel and season with fine salt while it is still warm. Cool.
Store in a airtight container outside of the fridge.
Waiters Notes
Roasted Jerusalem artichokes with cauliflower puree, oyster mushrooms, watercress and lemon.
Allergies: None