Jerusalem artichoke and walnut pithivier, cranberry sauce, by Madalene Bonvini-Hamel
ingredients
(Serves four)
For the Jerusalem artichoke pithivier
500g Jerusalem artichokes, peeled
50g unsalted butter
1 clove of garlic, crushed
4 banana shallots, diced
80g golden sultanas soaked in 120ml white wine
80g walnuts, roasted
80 kale, shredded and blanched
Maldon sea salt and freshly cracked black pepper
500g puff pastry
2 egg yolks, lightly beaten
1tbs linseeds
For the cranberry sauce
350g fresh cranberries
100ml white wine vinegar
100g caster sugar
1 cinnamon stick
1 clove
1 star anise
Juice and zest from one large orange
1 onion, minced
1 clove of garlic, minced
Maldon sea salt and freshly cracked black pepper
To serve
20 baby leek batons, blanched
20 cooked salsify batons
1tbs unsalted butter
Maldon sea salt and freshly cracked black pepper
80g blanched kale
Cooked pithiviers
Cranberry sauce
Method
Boil the artichokes in salted water till soft to the knifepoint, drain and crush using a fork.
Sauté garlic and shallots in the butter with seasoning until soft and transparent, add the wine and soaked sultanas and cook until the wine has evaporated and the mixture becomes dry.
Mix the cooked shallots into the crushed artichokes and add the walnuts and kale - adjust the seasoning if needed.
On a lightly floured work surface, roll the pastry out 1/2cm thick and cut 8 x 10cm disks. Spoon a generous amount of the Jerusalem artichoke mix on four of the discs, brush the edges with the egg yolk, place another pastry disc on top and crimp the edges.
Use a pastry cutter to cut the pithiviers out in 8cm diameter, transfer them to a lined baking tray, glaze with more egg yolk and garnish each with linseeds, leaving them to rest for 30 minutes.
Preheat the oven to 200˚C. Bake the pithiviers in the preheated oven for 22 to 25 minutes, serve immediately once cooked.
To prepare the cranberry sauce, place half the cranberries, vinegar, sugar, cinnamon, clove, star anise, orange juice and zest, minced onion and garlic with seasoning in a medium saucepan. Bring to a gentle simmer over low heat, cook until the sauce is thickened and the cranberries have broken up. Fold in the rest of the cranberries, bring the mix back to the boil and simmer for five minutes before removing from the heat to cool.
Sauté the leeks and salsify in the butter until golden, season and drain using kitchen paper.
To serve, place the cooked kale on the plate and place the baked pithivier on top, spoon the cranberry sauce around and garnish each plate with the sautéd leeks and salsify.
