Prep time:

Cooking time: 15 minutes

Total time:

Serves: 10

200g Jerusalem artichokes (large)

1tbsp Olive Oil

Salt and ground black pepper

100g Crème fraîche

4 Black Forest Ham Slices

4tbsp Red Onion Marmalade

1tbsp Cress or chopped Chives

Method: Preheat the oven to 180˚C,350˚F, gas 4. Slice the artichokes thinly on a mandolin. You’ll need big slices as they will shrink. Toss them in oil and season. Lay the slices on a baking tray and roast for 10-15 mins until golden and crisp.  Pull the Black Forest Ham into strips and twirl. Top … Continue reading "Get the Party Started: Artichoke Crisps with Black Forest Ham"

Method:

  1. Preheat the oven to 180˚C,350˚F, gas 4. Slice the artichokes thinly on a mandolin. You’ll need big slices as they will shrink. Toss them in oil and season. Lay the slices on a baking tray and roast for 10-15 mins until golden and crisp. 
  2. Pull the Black Forest Ham into strips and twirl. Top the artichoke crisps with ½ tsp of crème fraîche, Black Forest ham and ½ tsp red onion marmalade or cranberry sauce. Garnish with cress or chopped chives.

Juliet and her team at Juliet’s Catering provide delicious seasonal menus for any event, be it a wedding, special dinner, lunch or drinks party. To find out more, call 01797 270347 or visit julietscatering.co.uk

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...