Jerusalem artichoke with Baron Bigod custard (by The Black Swan at Oldstead head-chef Will Lockwood)
Will Lookwood, head chef of renowned Michelin-starred The Black Swan at Oldstead has created a fabulous dish using Jerusalem artichokes and Baron Bigod Brie. You can recreate this at home by following Will’s slightly simplified recipe below, most of which can be prepared in advance.
Serves two as a starter
Part 1: Pickled Jerusalem artichoke
- Ingredients
10 Jerusalem artichokes
100ml white wine, 100ml white wine vinegar, 50g sugar, combined to make the pickling liquor - Method
Bring the pickling liquor to a boil, and then chill
Clean the artichokes
Slice the artichokes into 2mm slices
Cut into your desired shape (you can use a small biscuit cutter or by hand) and place straight into pickling liquor
Leave to marinate for a few hours or overnight
Part 2: Fried Jerusalem artichoke skins
- Ingredients
6 Jerusalem artichokes
Salt - Method
Bake the artichokes on rock salt for 1 hour at 160C
Slice the artichokes in half and remove the flesh, gently scraping until there is as little flesh as possible on the skin, without making holes
Fry the artichokes skins in oil at 180C, turning regularly to achieve an even colour
Drain, mould back into shape and season lightly with salt
Part 3: Baron Bigod Brie custard
- Ingredients
100ml whipping cream
2 egg yolks
½ tsp of Dijon mustard
70g Baron Bigod, sliced into thin slices - Method
Beat the egg yolks with the mustard. Boil the cream, then pour over the egg yolks whisking
continuously. Return to a gentle heat and add the Baron Bigod. Keep whisking until the custard
thickens (it should coat the back of spoon)
Drain through a sieve to remove lumps and cool in a fridge
Season with salt and pepper
Part 4: Roasted Shallot and Roasted Yeast powder
- Ingredients
3 shallots
18g roasted yeast powder (or you can use readily available yeast seasoning)
3g Salt - Method
Roast the shallots in 180C oven, with a tiny amount of oil coating the shallots, until golden brown
(not too dark)
Blitz into a powder with roasted yeast and salt
Part 5: Assembly of the final dish
- Place the fried skins onto a plate and fill with Baron Bigod Custard, arranged the pickled artichoke
slices on top and dust with the shallot and yeast powder