Jerusalem Artichoke, Chicken Skin, Truffle Curd Recipe - Great British Chefs
Jerusalem artichoke, chicken skin and truffle proves to be a match made in heaven in this delicious canapé by Alex Bond.
Ingredients
- 100ml of dark beer
- 60ml of sherry vinegar
- 30g of brown sugar
- 2 juniper berries
- 1 sprig of thyme
- 2 Jerusalem artichokes, peeled (reserve the peel) and cut into 0.5cm dice
- Maldon salt
- 8 chicken skins
- 100g of goat's curd
- 125g of cream cheese
- 15g of truffle paste
- 3g of lemon juice
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