Have a go at making this delicious truffle dumpling recipe by Adam Harper, head chef at The Cavendish Hotel, Baslow, on the Chatsworth Estate.
For the dumplings:
750g Jerusalem Artichokes to make 500g
Jerusalem Artichoke purée
60g kuzu (Japanese starch)
Truffle oil to taste
For the consommé:
1kg Jerusalem Artichokes (roasted – see
3 onions ( burnt – see method)
1 litre chicken stock
1 mouli (oriental radish)
4 sprigs of chervil
First make the Jerusalem artichoke purée, peel 750g of artichokes and roast in the oven with olive oil salt and pepper for 1 hour at 150°c.
Once soft, scoop out the middles and blend to a smooth paste.
When it is smooth, transfer 500g of the purée to a sauce pan, add the milk, kuzu and truffle oil and blend with a hand blender to mix together.
Place the pan on a medium heat and cook till it goes very thick.
While it is hot, pipe into moulds of your choice and leave to set for 4 hours.
Roast the artichoke and onions off so they are very dark in colour. Place into the chicken stock, bring to the boil and leave to infuse for 1hour 30 minutes.
Pass through a sieve into another sauce pan and bring to a simmer to serve. Pancetta, Mouli, Chervil
Cut the pancetta into thin strips and fry off in a hot pan until they are crispy. Leave to cool until ready to serve.
Slice the mouli to the same size as the pancetta and serve raw when ready. Pick the chervil into little leaves at the last minute.
To serve, place the dumplings into the consommé pan and bring up to a simmer (don’t boil), leave to simmer for 2 minutes then, with a slotted spoon (spoon with holes), fish out the dumplings and put into the bowls you are serving in.
Place 15 pieces of mouli around 15 pieces of crispy pancetta around and 15 pieces of picked chervil, then pour equal amounts of consommé into each bowl and serve.
You might also like this recipe for Grilled Partridge with Sweet and Sour Limes and Glass Noodles from Game-To-Eat and Ratatouille by Coach House at Middleton Lodge