Jerusalem artichokes with blue cheese and walnuts
This is a great combination of walnuts, lightly fried crisps of Jerusalem artichokes and a dip made with Gorgonzola Dolce, or perhaps Roquefort or Beenleigh Blue. For my taste, I like to soften these cheeses a little with a curd or a cream cheese, so that the flavours of the artichoke and the walnuts are not completely obliterated by the saltiness of the blue cheese.
‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com
Recipe information
Yield
Serves 2-4 people
Ingredients
Preparation
Step 1
Heat the oven to 110°C/fan oven 90°C/ mark ¼. In a small bowl, mix the blue cheese and curd, cream cheese or crème fraîche with a spoon or fork until smooth. The mixture needs to be soft and scoop-able, so add a touch of water or milk to loosen if necessarv. Season to taste.
Step 2
If using fresh walnuts, crack them and check for stray shells (one piece could ruin your day - and your smile!). Roughly chop.
Step 3
Wash the Jerusalem artichokes well to remove any grit in the crevices. With the peel on, slice them along their length as finely and evenly as possible, and rinse in a bowl of cold water. Drain well and then wrap in a clean tea towel to dry.
Step 4
Line a baking tray with 3 or 4 layers of kitchen paper and place in the oven to keep warm. (Make sure the temperature is still very low before you do this.)
Step 5
Fill a medium-sized heavy pan one-third full with vegetable oil (about 6-8cm deep) and heat until almost smoking (190°C on a cooking thermometer). Then carefully tip a few Jerusalem artichoke slices into the pan and stir to separate them. Once they are crisp and golden, remove with a slotted spoon and place on the kitchen-paper-lined tray to drain. Return the tray to the oven to keep them warm. Continue with all the remaining slices. Sprinkle the slices with some sea salt.
Step 6
Spread the cheese dip onto a serving plate and scatter with chopped walnuts. Pile the artichoke crisps on top and share, eating with your fingers.
Leave a Review
