jerusalem artichoke

Seared wagyu sirloin on truffled jerusalem artichoke puree

Serves: 4 | Preparation Time: 45 min

Ingredients 

For the chrain

  • 1 beetroot
  • 4 tbsp freshly grated horseradish if available
  • 2 tbsp cider vinegar
     

For the truffled Jerusalem artichoke puree

  • 500 g jerusalem artichokes, peeled and sliced 1cm thick
  • 250 ml double cream
  • 1 bay leaf
  • 2 tsp truffle oil

For the crispy curry leaves

  • vegetable oil, for deep-frying
  • 1 handfuls curry leaves, from the stem

For the beef

  • 250-300g  Wagyu beef sirloin, trimmed of excess fat, at room temperature
  • 1 tbsp grapeseed oil

Instructions: 

For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then puree it in a food processor together with the horseradish and vinegar. Season with salt. 
 
For the truffled Jerusalem artichoke puree: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm. 
 
For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper. 
 
For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes. 
 
To serve, dollop the artichoke puree onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.

Jerusalem Artichoke, Pea & Ham Pie

Serves: 8-10 | Preparation Time: 20 min

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 50g butter, chopped
  • 5 eggs
  • 1/4 cup (60ml) ice cold water
  • 300g Jerusalem artichokes
  • 150g kaiser fleisch, diced (Kaiserfleisch is a German Ham made only from the eye of the pork loin)
  • 1 large onion, thinly sliced
  • 3/4 cup grated vintage cheddar cheese
  • 1 1/2 cups peas
  • 3/4 cup (180ml) cream
  • 2 tsp fresh thyme leaves
  • Sea salt & freshly ground pepper

Instructions 

Preheat oven to 220°C. Grease a 20cm spring form cake pan. Place flour and butter in a food processor. Pulse until combined. Add 1 egg and cold water and pulse.

Tip dough onto a lightly floured surface and roll into a round large enough to line base and sides of pan. Line pan with pastry and trim edges. Prick sides and base all over and freeze for 20 mins. Bake pastry blind for 15 mins.

Remove paper and weights, and bake for a further 10 mins and then cool. Reduce oven temperature to 170°C.

Peel artichokes and steam or boil for 10 mins. Slice thickly and cool.

Cook kaiser fleisch in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tbs of fat in pan, and drain. Add onion to pan and cook over medium heat.

Layer cheese, Jerusalem artichoke slices, peas, onion and then kaiser fleisch into pastry shell. Whisk remaining eggs, cream, thyme, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Bake for 50 mins.

Allow to stand for at least 10 mins before cutting into wedges and serving.

Jerusalem artichoke potato cakes with red onion jam

Serves: 4 | Preparation Time: 15 min

Ingredients 

Potato cakes

  • ½ kilo mashed potatoes
  • 8-10 small Jerusalem artichokes
  • 1 medium onion diced, fried without colour
  • 1 tbspn chopped fresh thyme
  • 3-4 tbspn hazelnut oil
  • 1 tbspn Dijon mustard
  • Fresh breadcrumbs
  • Fine polenta meal
  • Seasoning to taste

Chilli jam

  • 1 large red onion, sliced
  • Olive oil
  • 1 cup sweet chili sauce

Rocket salad

  • 4 handfuls wild rocket
  • 1 cup balsamic vinegar
  • 4 tbspn pear concentrate (available in health food stores & worth investing in) If not, peel and mince 1/4 pear and use instead.

Instructions 

Potato cakes
Combine all ingredients except polenta. Slowly work breadcrumbs into mixture to form about 8 cakes.
 
Roll cakes in polenta. Gently pan fry or deep fry till crisp.
 
Chili jam
Slowly fry onion in oil until caramelised, about 10 minutes. Add chili sauce. Place on a chopping board and roughly chop the mix to create a slightly chunky jam.
 
Rocket salad
Place balsamic in saucepan and simmer till reduced by half. Stir in pear concentrate (minced pear).
Toss through rocket leaves.
 
To serve
Place the rocket on the plate and top with the artichoke and potato cakes. Drizzle with the chili jam.