Monday is menu day, the day when we plan what will be on the weekends menu. This is never final as every trip to the garden reveals another opportunity and the days menu is not printed until just before service.
Sean and I hold our planning meeting in the garden. So decisions are made by the three of us.
We had a vague idea before hitting the outdoor office that we would combine confit garlic and poached egg in a dressing for my new favourite thing – Carlo Colaiacomo’s Wagyu prosciutto.
But horseradish pushes the garlic sideways this week, along with the addition of French radish discovered in a corner when the last tomatoes came out.
The rocket is growing like groundcover (now that, is a micro-herb) so we’ll add to the ever favoured sorrel and dress the lot with limes which are still mid-season.
The red onions are way off but we decide to use the tips this week and see how they go in the salad.
Jerusalem artichokes seem to be a bottomless pit so they will go with the slow cooked lamb this week alongside a salad of pink grapefruit and pomegranate.
The artichokes can be oven roasted just like potato or make a decadent mash as follows.
Just another day at the office.
Jerusalem Artichoke Mash
Thouroughly wash as many as you wish to cook.
Roughly chop them and then saute in a heavy bottomed pan with a good amount of butter, approx 100grams per kilo.
Add enough cream to almost cover and cook slowly until very mushy. season with good salt and white pepper. Puree in a processor or drum sieve.
Serve with any meat, fish or add stock to use as a soup.