Artichoke with curry emulsion & chickpea emulsion
by Liao Xiangjun
@ 24 Nov 2014
4 Jerusalem artichokes, peeled
25ml olive oil, extra for rubbing
8ml lemon juice
Salt, to taste
Umami crumbs, black and white
sesame crumbs and herb crumbs,
for coating
Deep-fried Jerusalem artichoke crisps
and silvers and garden mint shoots,
for garnishing
Curry Oil Emulsion
25g curry leaves
20g curry powder
5g garam masala
500ml grapeseed oil
1 whole egg
20g miso
13ml Chardonnay vinegar
5ml honey
Chickpea Emulsion
500g chickpeas, soaked overnight
2 ltr filtered water
125ml extra virgin olive oil
• For the curry oil emulsion: Place the
curry leaves, curry powder and garam
masala into a vacuum pack. Add in the
grapeseed oil and seal tightly. Place the
vacuum pack into a water-bath at 85°C
and sous vide for about 3 hours. Strain
the mixture through a muslin cloth into
a canister. Add in the whole egg, miso,
Chardonnay vinegar and honey and
pulse until emulsified. Keep chilled the
curry oil emulsion in the refrigerator.
• For the chickpea emulsion: Cook the
soaked chickpeas in 2 liters of filtered
water in a pressure cooker for about 2
hours. Strain the chickpea liquid through
a muslin cloth into a canister. Add in
the extra virgin olive oil and pulse until
emulsified. Keep chilled the chickpea
emulsion in the refrigerator.
• Place the artichokes, olive oil and lemon
juice into a baking pan. Season to taste
with salt and bake in a pre-heated steam
oven at 90°C until artichokes are tender
and then rub with olive oil and salt, to
taste. Coat each baked artichoke with
umami, black and white sesame and
herb crumbs.
• Spoon a dollop of curry oil emulsion and
chickpea emulsion onto each serving
plate. Add in the crumbed umami, black
and white sesame and herb artichokes.
Garnish with artichoke crisps, artichoke
slivers, and garden mint shoots. Serves 4
