Ingredients
- Jerusalem artichoke puree:
- 300g x Jerusalem artichokes (skin on & grated)
- 80g x shallots (peeled & sliced)
- 150ml x pure apple juice
- 10ml x neutral oil (rapeseed or sunflower)
- 1 x garlic cloves (peeled & sliced)
- Sea salt to taste
- IPA Pickle:
- 200g x golden caster sugar
- 100ml x cider vinegar
- 200ml x IPA beer
- 100ml x spring water
- 10g x sea salt
- 1g x pink peppercorns
- English Wagyu Beef:
- 300g x Wagyu Bavette/Topside/Rib
- 100g x Cheshire cheese
- 6-7 x chives (cut into batons)
- 6-7 pieces of pickled artichokes
- 70g x artichoke puree
- 10-12 x artichoke crisps
15 mins
Preparation time
45 mins
total time
4 people
serving
method
Step 1
Sweat the shallots until soft in the neutral oil, add the garlic and cook for 5-8 minutes
Step 2
Add the Jerusalem artichokes and apple juice, and cook covered with lid on until tender. Remove lid and reduce liquid until even with solid mass “artichokes”
Step 3
Blend while warm to emulsify, until smooth in consistency, correct the seasoning and pass through a fine sieve, and store in a container in the fridge until needed
Step 4
Heat all ingredients until boiling. Pour over 300g of sliced Jerusalem artichokes and allow to cool.
Step 5
Plunge 2-3 whole embers into 500ml of neutral oil. Add 2g x sea salt and leave to infuse overnight. Strain through a muslin and store for 5-7 days.
Step 6
Slice the Artichokes as thin as possible. Fry at 190C until tan in colour. Season and set aside for service.
Step 7
Add beef to a hot pan and sear for 1min 30secs until caramelised on all sides and a light and smoky crust is formed. Set aside to cool.
Step 8
Slice finely into strips 1” max length and as thinly as possible.Plate with the Jerusalem artichoke puree and pickled artichokes. Layer with the JA crisps and pickled shallots. Drizzle with the ember oil and crumble the Cheshire cheese, adding a sprinkle of chives.
Enjoy!
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