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
- Saute leek, onion, celery and garlic in olive oil and salt on medium heat until translucent.
- Add 1x ham hock, chicken stock and mustard. Cover and cook until ham hock falls off the bone.
- 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
- 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.
- Once caramelized, grate Grana Padano over dish with fresh herbs and pangratatto, Serve immediately.