Originating from South America thousands of years ago, blue potatoes may sounds like something you would only find in a Roald Dahl cook book. Available at farmers markets and whole food shops up and down the country they include both heritage and heirloom varieties (including Adirondack blue, Russian blue, Congo and blue Vitelotte) and are grown year-round. Containing health promoting antioxidants, their gorgeous colour lends an exotic touch to this baby artichoke dish from from Cotswold House as featured in the brand new Cook Book by Bespoke Hotels- Take 3
Ingredients: Serves 4
- 12 baby artichokes
- 8 small blue potatoes
- 1 spring of thyme
- 1 sprig of mint
- 1 clove of garlic
- 1 glass of white wine
- 100g of rocket salad
- 1 small fresh truffle
- A handful of shaved parmesan cheese
- 200g Jerusalem artichoke, washed and peeled (keep 1 for crisps)
- 50g butter
- 275ml milk
- 1 shallot
Firstly, prepare a stock with 1 litre of water, along with the thyme, mint, garlic, wine and some sea salt. Next, peel and trim the artichokes and scoop out the inside, before cooking them in the boiling stock for a minute, then turning the gas off and leaving them to cool in the liquid.
Boil the potatoes and save them for later, then slice the shallot and cook it in the butter on a gentle heat. Cut the Jerusalem artichokes, place them in the pan with the shallots and cook on a low heat until soft. Cover with the milk and keep cooking until the liquid has reduced by half. Blitz to a purée consistency and pass through a fine mesh, then keep warm.
Cut the artichokes into quarters and slice the potatoes finely. Then toss everything except the puree in a bowl, sprinkling with a bit of parmesan, a few truffle shavings and some rocket salad, sea salt and olive oil.
Finally, slice the saved Jerusalem artichoke with a mandolin lengthwise and fry in hot oil until crispy. Sprinkle with salt and keep on a sheet of kitchen paper.
To serve, place a spoon of purée in the centre of the plate and arrange the salad in the middle. Top it with the remaining rocket and parmesan. Shave more truffle on top, add a little more olive oil and finish with artichoke crisps.
The Restaurant: Fig – Cotswold House Hotel
The Square, Chipping Campden, Gloucestershire, GL55 6AN | 01386 840330 | www.cotswoldhouse.com
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