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Warren Grange Jerusalem artichokes baked with smoked ham and polenta

Story: Kenny McHardy at Manuka Woodfire Kitchen
Episode: 12
Presenter: Kenny McHardy
Air Date: 3rd September


Chef Kenny McHardy shows us how a professional chef brings up a dish of Jerusalem Artichokes.


RECIPE


Warren Grange Jerusalem artichokes baked with smoked ham and polenta


Ingredients

  • 250gm jerusalem artichokes washed
  • 150gm smoked ham hock pulled off the bone
  • 1 x baby leek
  • 2 clove garlic
  • 30gm smoked butter
  • 500ml chicken stock
  • 1T sage sliced
  • 1T wholegrain mustard
  • 2T grana padano
  • 200gm cooked polenta
  • Pangratatto
  • Fresh herbs


Method

  1. Saute leek, onion, celery and garlic in olive oil and salt on medium heat until translucent.
  2. Add 1x ham hock, chicken stock and mustard. Cover and cook until ham hock falls off the bone.
  3. Remove ham hock from stock and pull meat off the bone. Add Jerusalem artichokes, mustard and sage to stock. Simmer for a further 10 minutes
  4. In the mean time, hear up the polenta in a 10” skillet in wood oven, spread Jerusalem artichokes, ham hock and smoker butter over the polenta, using some stock as well.
  5. Once caramelized, grate Grana Padano over dish with fresh herbs and pangratatto, Serve immediately.

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