Crushed Jerusalem artichoke with Avola almond yoghurt - silky richness and marzipan flavour from Sicilian Avola almonds, vadouvan adding gentle, sweet, onion-led warmth through the spiced flatbread - finished with pickles.


Almond Milk
Soak the almonds in the water and salt overnight.

Blend in a Thermomix at 80°C until smooth (adding heat brings out the flavour more).
Pass through a Claribag and bottle until ready to use.

Enriched Avola Almond Milk
Using a hand blender, blend all ingredients.
Bottle until ready to use. 

Avola Almond Yoghurt
Whisk all ingredients together and put into an airtight lidded container.

Put the container into the Enzyme+ Machine on the yoghurt setting and leave.

Chill.

Jerusalem Artichoke Spread topped with artichoke crisps served in a white round bowl

Jerusalem Artichoke Spread
Place jerusalem artichoke in a tin foil parcel with the vadouvan spice, salt and a neutral oil.
Cook en papillote until the artichoke is al dente.

Chill completely and gently remove skins. Reserve these as they will be used for the Artichoke Crisps later.
Roughly chop, or place into a food processor, the deskinned al dente cooked artichoke and mix with the rest of the ingredients.

Season with ginger and lemon juice.

Artichoke Crisps 
Place the artichoke skins into a Drycook dehydrator.
Once complete, remove and lightly fry at 160°C until light brown.
Season with the rest of the ingredients.
Break into small pieces and dress your Jerusalem Artichoke Spread.
Vadouvan Spiced Flat Bread filled with Vadouvan Spiced Sweet Onion and Almond, sliced in half
Vadouvan Spiced Sweet Onion and Almond
Place the onions into a pan over medium heat with almond oil.

Cook until brown and sweet.

Add the vadouvan spice, chopped almonds and almond paste and cook out for 5 minutes
.
Remove from heat and season with salt, spice of angels and essential oil
.
Chill down.

Vadouvan Spiced Flat Bread
  • 345g bread flour
  • 6g instant yeast
  • 7g vadouvan spice
  • 7g salt
  • 10g Panela Colombian Wild Sugar 
  • 70g Avola Almond Yoghurt
  • 30g almond oil
  • 165g water
Ensure water is about 37°C warm and add yeast to it, mix well and leave for 15 minutes before adding the yoghurt.
Mix all the dry ingredients together.
Add wet ingredients and kneed into a dough. 
Prove in fridge over night.
Roll out on bench and cut rounds.
Fill with the Vadouvan Spiced Sweet Onion and Almond and put another round on top, sealing with water.
Cut with a ring
 and allow to prove
.
Cook in a pan on a medium to low heat on both sides.
Brush with 100% Avola almond paste and sprinkle with finishing salt and Spice of Angels.
Thin slices of pickled artichoke garnished with spice of angels, honey caramelised sesame seeds and sliced Avola almonds
Pickles
Bring vinegar, water and caster sugar to the boil and chill
.
Leave the artichoke slices in pickle over night
.
Place neatly in small serving vessle and garnish with sesame seeds and almonds
.
Finish with spice of angels.
Jerusalem Artichoke Spread, Vadouvan Sweet Onion Flat Bread with Avola Almond and Pickles