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Jekk Joghgobkom 17.01.2018

JERUSALEM ARTICHOKE GRATIN

Serves 8

Ingredients

2kg Jerusalem artichokes

6 tbsp unsalted butter, cut into small pieces

4 tbsp chopped fresh parsley

4 cloves garlic, chopped

Salt and freshly ground black pepper

500ml double cream

 

Method

-          Put the Jerusalem artichokes in a pan of boiling salted water and when the water starts boiling again remove immediately from the fire and drain. When cool enough to handle, peel them, rubbing the skins off with your fingers or with a small knife and cut into rounds 6mm thick

-          Preheat the oven to 200C/Gas6; grease an oven proof dish; cover the bottom of the prepared dish with a layer of Jerusalem artichokes slices, overlapping them slightly; dot with some of the butter, sprinkle with some of the parsley and garlic and season with salt and pepper; repeat the layering until you have used up all the ingredients; pour two-thirds of the cream evenly over the surface

-          Bake for about 20-25 minutes, until the top is crusty and the cream has become custard like; remove from the oven, add the remaining cream and return to the oven; raise the oven temperature to 220C/Gas8 and continue to bake for about 15 minutes until the surface of the gratin is golden brown, crusty and sizzling; serve at once from the pan

 

GRATIN TAL-ARTICOKKS

Ghal 8 persuni

2kg articokks

6 imgharef butir mhux mielah imqatta’f’biccient zghar

4 mgharef tursin frisk imqatta’

4 sinniet tewm imqattghajn

Melh u bzar iswed midhun frisk

500ml krema doppja

 

-          Itfa’ l-articokks go borma bl-ilma jaghli bil-melh, u meta l-ilma jerga jiftah jaghli niehhihom mill-ewwel minn fuq in-nar u saffihom u meta jkun keshu bizzejed biex tkun tista taqbadhom b’idejk, qaxxarhom billi torokohom b’subaghjk jew b’sikkina zghira; qattaghhom fi criki ta’6mm hxuna

-          Sahhan il-forn ghal 200C/Gas6; idlek dixx tal-forn; iksi l-qiegh tad-dixx b’saff articokks; rikkibhom ftit; poggi ftit butir fil-wicc u roxx ftit tursin u tewm fuq kollox; hawwar bil-melh u bil-bzar; kompli aghmel saffi sakemm tuza l-ingredjenti kollha; ferragh zewg terzi mil-krema fil-wicc

-          Sajjar ghal madwar 20-25 minuta, sakemm il-wicc jitbaskat u l-krema ssir qisa custard; ohrog minn gol-forn, zid il-krema li fadal u erga dahhal fil-forn; gholli t-temperatura ghal 220C/Gas8 u kompli sajjar ghal madwar 15 il-minuta sakemm il-wicc tal-gratin isir lewn kanella dehebi, jitbaskat u jkun qieghed ifexfex; servi mill-ewwel minn god-dixx

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