Don’t choke
the goat
artichoke / stout / endive
Junk’s Jam:
Serves 4
Hey!
Man, we love artichokes! Totally not used enough in cooking! This little crispy number is a complete glorification of that beautiful veg. Paired with a stunning goats cheese you’ll not get enough of this cheeky wee starter.
Equipment…
>Blender
>Mandolin (ideally)
>Blow Torch
>Deep Fat Fryer
The Recipe
Stage #1
>the PREP
IPA Dressing
150g Hop House Lager
80g Maple Syrup
10g Sherry Vinegar
Place the Lager into a pot and heat on high - reduce by half.
Add in the Maple Syrup and reduce until thick and it starts to bubble.
Add in the Vinegar, stir, and leave to cool.
Jeruselum Artichokes
6 Jeruselum Artichokes
4 Cloves Garlic
2 Sprigs Thyme
2 Sprigs Rosemary
Maldon Sea Salt
Vegetable Oil
Give your Artichokes a good wee scrub in cold water.
Place them into a large pot and cover with cold water and enough salt to make the water taste like the sea.
Bring it up to the boil and cook the Artichokes until a knife will slip through easily with reduced resistance - Approx 1 hour.
Drain the Chokes and let them cool.
Quarter and place them into a tub. Cover with Vegetable Oil. Place the tub in the fridge until you’re ready to use.
Burnt Onion Powder
This will make more burnt onion powder than you need but its a good thing to have on hand for when ever you need burnt onion powder....? Who doesn’t need Burnt Onion Powder siting in their pantry. Trust me you will find a use for it! Think of all those fancy dinner parties you’ve got planned!?
4 Brown Onions
Maldon Sea Salt
Greaseproof Paper
Peel your Onions and slice them about a centimetre thick keeping them in whole rings.
Pop a pan on a high heat, once extra hot, place the Onion Rings in. (You might have to do this a couple of times - don’t over crowd the pan!) Char the Onions well before turning and do the same on each side. Repeat until its all nice and burnt!
Set your oven to its lowest temperature - between 50-70ºc will be fine.
Add the Burnt Onions to a baking tray lined with Greaseproof Paper and sprinkle over some Maldon Sea Salt. Keep in the oven for 24 hours or until you’re satisfied they’re fully crisp.
Place into a Spice Blender and blitz to a powder.
Store in an airtight container and it will keep for around 2 months.
Goats Cheese Puree
100g Decent Goats Cheese
(Ragston, Golden Cross, Ailsa Craig typa’ thing)
40g Crème Fraîche
10g Red Wine Gastric !!LINK!!
Maldon Sea Salt
Blender
Remove the rind from the Cheese and break into a chunky crumble.
Place the Cheese, Crème Fraîche and Gastic into a blender and mix until fully incorporated.
Season with Maldon Salt and set to one side.
Artichoke Crisps
2 Large Artichokes
Maldon Sea Salt
Vegetable Oil
Mandolin
Deep Fat Fryer
Kitchen Paper
Using a sharp knife or a Mandolin very finely slice the Artichokes and place them into a bowl.
Pour over boiling water and leave to soften for 15 minutes. Pour away the water and pat dry with Kitchen Paper.
Pre-heat the Fryer to 180ºc.
Once at temp, drop in the Artichokes and gently stir. When they look golden and crisp remove from the Oil and drain on Kitchen Paper. Season with Maldon.
Salad
1 White Chicory
1 Baby Gem
70g HazelnutsMaldon Sea Salt
Kitchen Paper
Pre-heat the oven to 175ºc.
Place the Hazelnuts onto a baking tray and roast for around 13 minutes or until nicely roasted.
Slightly crush the Nuts and season with Maldon Salt.
Rim off the end of the Gem and Chicory, separate the leaves and give them all a decent wash.
Dry with Kitchen Paper and set to one side.
Charred Goats Cheese
150g Goats Cheese
Maldon Sea Salt
Blow Torch
Slice the Goats Cheese into rounds.
Using a blowtorch glaze each round lightly.
Stage #2
>Cook it baby!
Preheat the fryer to 180ºc.
Place in the Artichokes and cook for about 8 minutes. They should be super crispy and slightly golden.
Not much cooking, lets be honest, this is all about arranging everything nicely on a plate!