L’atelier des Chefs cooking classes - 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

Spiced sweet potato fondant with pickled fennel and a pearl barley and wild garlic risotto.

Recipe rating: (10 votes)

Preparation time
15mins
Cooking time
45mins
Rest time
10mins

Ingredients (To serve 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 0.03 L
  • Banana shallot(s) 2 whole
  • Garlic clove(s) 2 whole
  • Fresh thyme 3 sprig
  • Carrot(s) 2 whole
  • Vegetable stock 1.8 L
  • Wild garlic 12 sprig
  • Fennel 3 whole
  • Sherry vinegar 0.1 L
  • Caster sugar 100 g
  • Fennel seed(s) 10 g
  • Olive oil 0.1 L

Chef's tip

"When you become more confident with spices, start to use different spice blends of your own making."

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.

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