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Spiced sweet potato fondant with pickled fennel and a pearl barley and wild garlic risotto
Spiced sweet potato fondant with pickled fennel and a pearl barley and wild garlic risotto.
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15mins
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45mins
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10mins
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Ingredients (Serves 6 )
- For the vegetables
Sweet potato(s) : 6 whole - Garam masala : 6 tbsp
- Maldon salt : 6 pinch(es)
- Unsalted butter : 60 g
For the garnish(es)
Barley : 600 g- Olive oil : 3 cl
- Banana shallot(s) : 2 whole
- Garlic clove(s) : 2 whole
- Fresh thyme : 3 sprig
- Carrot(s) : 2 whole
- Vegetable stock : 180 cl
- Wild garlic : 12 sprig
For the garnish(es)
Fennel : 3 whole- Sherry vinegar : 10 cl
- Caster sugar : 100 g
- Fennel seed(s) : 10 g
- Olive oil : 10 cl
Recipe method
For the sweet potato
Preheat the oven to 180'C.
Cut the sweet potato into even cylinders using a pastry cutter. Gently rub the garam massala on to potato and then colour in butter in a frying pan on both sides. Add a little of the stock for the risotto to the pan and cook slowly in the oven until soft in the centre.
For the risotto
Peel and dice the shallots, carrots and garlic. Pick the thyme leaves. Wash the pearl barley well. Sweat the shallots, garlic and carrots with thyme in oil, then add the pearl barley and fry lightly for a minute. Add the stock and simmer, stirring occasionally until the barley is tender. Season to taste.
Finely slice the wild garlic and add at the end with a knob of butter.
For the fennel
Finely slice the fennel using a mandolin and marinate with the sugar, vinegar, fennel seeds and olive oil. Season to taste.
To plate
In a bowl, ladle in the risotto. Rest the sweet potato on top. Place the marinated fennel on top and garnish with wild garlic leaves.
Preheat the oven to 180'C.
Cut the sweet potato into even cylinders using a pastry cutter. Gently rub the garam massala on to potato and then colour in butter in a frying pan on both sides. Add a little of the stock for the risotto to the pan and cook slowly in the oven until soft in the centre.
For the risotto
Peel and dice the shallots, carrots and garlic. Pick the thyme leaves. Wash the pearl barley well. Sweat the shallots, garlic and carrots with thyme in oil, then add the pearl barley and fry lightly for a minute. Add the stock and simmer, stirring occasionally until the barley is tender. Season to taste.
Finely slice the wild garlic and add at the end with a knob of butter.
For the fennel
Finely slice the fennel using a mandolin and marinate with the sugar, vinegar, fennel seeds and olive oil. Season to taste.
To plate
In a bowl, ladle in the risotto. Rest the sweet potato on top. Place the marinated fennel on top and garnish with wild garlic leaves.
Chef's tip
" When you become more confident with spices, start to use different spice blends of your own making. "
Techniques used in this recipe
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