Tuesday, 1 February 2011

Jerusalem artichokes

Most of the time, in my Abel and Cole preferences is set "dislike" for potatoes.  We don't eat them (or rice or pasta or bread) all that often so it's easier to occasionally unset dislike when we want some.  SO we often get a surprise in the substitution for the potatoes that would normally some in the weekly veg box; and this week it was Jerusalem Artichokes which I've never knowingly eaten.  Thankfully I'd just been reading through the Abel and Cole cook book, in the Winter section (seeing as how it's Winter and that's the veg we'd be getting at this time of year) and already decided I wanted to try artichoke and almond cakes.

Artichoke and Almond cakes - serves 4 (175kcals) as starter or 2 (350kcals) for main course:-
  • 250g Peeled Jerusalem Artichoke 
  • 1 tsps Fresh Rosemary, chopped
  • 25ml Extra Virgin Olive Oil
  • 30g Flaked Almonds
  • 30g Plain Flour
  • Juice of 1/2 lemon
  • Salt and pepper to season
Grate the artichokes and squeeze out the excess juice in your hands.

Chop the rosemary finely and add to the artichokes.

Add the flaked almonds, flour, lemon juice and seasoning.

Mix thoroughly but gently so as not to break up the almonds too much.

Split the mixture into 4 and form into balls.  This will be tricky and they may fall apart a little but stick with it and squeeze them together in your hands.  Flatten the balls a little then leave to rest in the fridge for 20-30 minutes to firm up a bit more.

Heat the oil in a frying pan and add the flattened balls, squashing them a bit flatter with a spatula.

Fry gently in the pan, turning once, for about 15-20 minutes depending on heat and thickness.

Serve and eat.

In this case with a baked chicken breast on top, which went really well with the textures and flavours.

These are absolutely -gorgeous-!  Really really tasty and a great texture.  Thanks again Abel and Cole!  I may even specifically order some artichokes before the end of the season so we can make more of these.

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