Cornish chap (saddleback) jerusalem artichokes, black truffle and bramley gravy

Paul Ainsworth

Paul Ainsworth

17th March 2017
Paul Ainsworth

Cornish chap (saddleback) jerusalem artichokes, black truffle and bramley gravy

As part of The Staff Canteen Live, Paul Ainsworth will be cooking Cornish chap (saddleback) jerusalem artichokes, black truffle and bramley gravy ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands. ⁣You can register here:


  • Pork crackling discs:
  • 8 long and evenly sized pork skins trimmed of all fat (right down to the skin) and meat
  • Sherry vinegar
  • Fine salt
  • Extra virgin olive oil
  • Brine for pork:
  • 10kg water
  • 500g salt
  • 500g sugar
  • Star anise, mace, thyme, bay, juniper, fennel seeds, peppercorns
  • Garlic, cinnamon
  • Pork cheeks brine for 6 hours
  • Pork jowls brine for 12 hours
  • Apple compote:
  • 6 bramley apples
  • 6 granny smith apples
  • 100g caster sugar
  • 100ml cider
  • 1 tbsp picked thyme leaves
  • Diced Granny Smith apple:
  • 2 Granny Smith apples
  • 300ml Cornish apple juice
  • Jerusalem Artichoke puree:
  • 500g Jerusalem artichokes
  • 80g butter
  • 80g milk
  • salt
  • Jerusalem Artichoke crisps:
  • 2 large Jerusalem Artichokes
  • salt
  • Pork Sauce:
  • 800g chopped roasted pork bones
  • 50g smoked bacon trimmings
  • 6 large banana shallots sliced thinly
  • 1 star anise, 8 white peppercorns, 1 bay leaf
  • 1 head of garlic chopped
  • 1 large sprig each of thyme and rosemary
  • 1 litre red wine
  • 500ml port
  • 2 litres reduced beef stock
  • 1 litre of the bacon stock
  • 50ml sherry vinegar
  • bottle of dry apple juice
  • Pedro Ximinez:
  • 500ml Pedro
  • 100g Muscavado
  • Parsley Oil:
  • 100g flat leaf parsley leaves
  • 500g extra virgin olive oil
  • bunch thyme
  • Sauté Jerusalem Artichokes:
  • 10 large Jerusalem Artichokes
  • 100g unsalted butter
  • thyme
  • garlic
  • bay leaf
  • Pickle:
  • 150g castor sugar
  • 150g white wine vinegar
  • 600g water
  • 50g olive oil
  • salt
  • Black Wiltshire Truffle sliced thin to finish the dish.


Pork crackling discs:
Once the skins are prepped blow torch the skin side to remove any hair, turn to have skin side down on the board and lay the skins on top of one another lengthways overlapping leaving 2 inches of the each skin visible beneath, to create a long row of skins, sprinkle generously with sherry vinegar and sprinkle generously with fine salt, begin rolling up the skins tightly starting at the end where the last skin was placed, you should be left with a tight roll of skins with the round end measuring 5 inches across, wrap tightly in cling film and tie, then wrap in tin foil tightly, and water bath at 85°c for 24hrs.
Cool in an ice bath making sure that the roll is not pressed against the sides of the container or it will not set as a circle.
Once completely solid (this should take a few hours) thinly slice 2mm thick and place between 2 sheets of greaseproof lightly seasoned with fine salt, drizzled with a little sherry vinegar and olive oil, and placed between two flat trays, bake at 200°c for 10 minutes then check every few minutes until light golden and crunchy, be careful not to cook too far as they will become bitter very easily. Best used on day of baking.
Brine for pork:
Colour the cheeks in a hot pan and place in a pan of duck fat with thyme, garlic, rosemary and bay leaf and slowly confit for 4-5 hours until tender.
To cook the jowls place directly into duck fat with thyme, rosemary, garlic and bay leaf and slowly confit for 8-9 hours until tender.
Once the jowls are cool, trim the rind and fat down and trim the edges to form a round shape to fit your small staub pot.
In a hot pan render and colour the fat of the jowls all over and finish with a splash of sherry vinegar, they are now ready to serve.
Apple compote:
Peel and quarter the bramley apples, remove the core and slice thinly.
Add the sugar, cider and sliced bramley apples to a medium saucepan and cook over a medium heat with a lid on until the apples are completely soft and translucent. Blend in a food processer or with a stick blender until smooth. Return to a clean saucepan.
Peel and quarter the granny smith apples, remove the core, dice into roughly 1 ½ cm dice. Add the diced granny smith apples to the bramley puree and cook until the they are softened whilst retaining some texture, finish with some fresh picked thyme leaves to serve. Serve warm or room temperature.
Diced Granny Smith apple:
Peel and dice the apples into 1cm square cubes and place into the chilled apple juice and store until serving.
Jerusalem Artichoke puree:
Peel and slice the Jerusalem artichokes on a mandolin nice and thin then place into a CV bag with the butter and milk and a pinch of salt and CV down tight. Cook in a water bath at 90°c until soft. Blitz in a vita prep until silky smooth and adjust seasoning.
Jerusalem Artichoke crisps:
Slice thinly on a mandolin with the skins on then deep fry at 180°c until golden and crisp, drain on a tray with paper and season immediately.
Pork Sauce:
In a heavy based saucepan roast the bacon trimmings. Add the shallots and aromats and caramelise deeply. Deglaze with sherry vinegar and add the port and reduce. Add the red wine and reduce. Add the roasted pork bones, beef stock and bring to simmer. Skim off any impurities that rise to the surface. Cook at a simmer, skimming regularly for 35-40 minutes. Pass through a fine chinois and then through muslin. Reduce until desired consistency, finish with apple juice and sherry vinegar.
Pedro Ximinez:
Reduce, finish with sherry vinegar and raw Pedro.
Parsley Oil:
Heat the oil to 80°c then pour over the herbs in the vita pre, blitz on high for 10 seconds then chill over ice immediately. Leave to infuse for 24 hours then pass through fine paper to retain the green oil.
Sauté Jerusalem Artichokes and Pickle:
First combine the pickle ingredients and bring to the boil and leave to cool. Once cooled peel your Jerusalem artichokes and place in a cv bag and cover with the pickle and vacuum down tight and leave for 24 hours. To cook water bath, them at 85°c for 2 hours until tender. Drain the artichokes from the bag and in a sauté pan add the butter when nut brown add the artichokes and cook until golden and soft with the thyme, garlic and bay leaf.
Black Wiltshire Truffle sliced thin to finish the dish

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