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maltatoday, WEDNESDAY, 7 JANUARY 2015 14 Food Wonderful winter warmers Winter chills getting to you? Trust these recipes to warm you up, body and soul. With Jerusalem artichokes as the star of the show, try a hearty risotto, moreish lampuki bake and make the roast chicken a new winter family favourite. Jerusalem artichoke barley risotto Lampuki and Jerusalem artichoke bake Ingredients • 600g Jerusalem artichokes • 150g pearl barley • 1.25l chicken stock • 150g of white wine • 1 medium onion, peeled and finely chopped • 2 garlic cloves, finely chopped • 30g unsalted butter • 50g olive oil • Sea salt • Vegetable oil for deep frying Parsley and peanut pesto • 225g olive oil • 100g flat-leaf parsley • 60g peanuts, skinned and roasted • 75g Parmesan, grated • 1 garlic clove, peeled and roughly sliced To finish • 175g goat cheese, crumbled • 50g mascarpone • 30g Parmesan, grated • Salt and pepper Method 1. To make the pesto, add the parsley and garlic to a blender and blitz to roughly chop. 2. Add the remaining ingredients and blend until smooth - if you would like it chunkier, simply pulse a few times until you reach the desired texture. Store in a jar and refrigerate until required. 3. Preheat the oven to 140°C. 4. Place the Jerusalem artichokes on a baking sheet and sprinkled with coarse salt. 5. Bake for approximately 1 hour, until the artichokes are tender and soft 6. Remove from the oven and allow to cool a little. Cut the artichokes in half, scoop out the pulp and place the skins to one side for deep frying. 7. Chop the pulp coarsely and set aside. 8. Bring the stock to a boil in a medium saucepan. 9. In a separate medium saucepan, heat the olive oil, add the onions and garlic and cook without colour until translucent – approximately 4 mins. 10. Add the pearl barley and cook for a further 3 mins. 11. Add the white wine, bring to the boil and cook until the wine has disappeared. 12. Add 1/3 of the stock, stirring continuously, and allow to simmer gently until the stock has almost disappeared and has been fully absorbed by the barley. 13. Once the orzotto is nearly dry, repeat the process twice more with the remaining stock. Bring to a low simmer and cook until the barley is tender with just a little bite, approximately 40 - 50 minutes. Once cooked, raise the temperature and cook quickly to evaporate any remaining liquid. 14. Preheat a deep-fryer or deep saucepan of vegetable oil to 180°C. Deep-fry the reserved Jerusalem artichoke skins in the hot oil for 1 - 2 mins until crisp. Drain, season and keep warm until required. 15. To finish the barley risotto, return to the heat, add the Jerusalem pulp and mix in well. Bring to the boil and add the mascarpone and butter, mixing well. Finally, stir in the Parmesan. 16. Season and check the consistency – if it is too stiff, add a little more stock; if too sloppy, cook for a little while longer. 17. Divide into bowls and crumble a little of the goat's cheese on top. 18. Spoon on some of the pesto, stud with the crispy skins and garnish with land cress before serving. This recipe first appeared on Gourmet Today TV, aired on 2 January, 2015. Serves 2 Ingredients • Olive oil • 300g Jerusalem artichoke, peeled and chopped • 1 leek, chopped • 1 tsp dried oregano • 1 clove garlic • ½ lampuki fillet, bones and skin removed • 100ml cream • Handful parsley, chopped • 2 large handfuls homemade breadcrumbs • Butter Method 1. Preheat the oven to 200C. 2. Saute the leek in olive oil. 3. Add the Jerusalem artichoke and season with salt, pepper and oregano. 4. Add the garlic and allow to sauté for 1 min. 5. Add water to cover the bottom of the pan but not all of the vegetables. 6. Cover with a lid and allow to cook for 15 mins until the vegetables are tender. 7. Cut the fish into chunks and place in a buttered oven dish. 8. Season with salt and pepper. 9. Add the cream to the vegetables and the chopped parsley. 10. Cook for a further 15 mins until the sauce has thickened slightly. 11. Place the vegetables on top of the fish and top with a good handful of breadcrumbs. 12. Top with cubes of butter. 13. Bake for 20 mins. This recipe first appeared on Gourmet Today TV, aired on 2 January, 2015. Ingredients • 450g Jerusalem artichokes, peeled and cut lengthways • 2 tbsp lemon juice • 8 chicken drumsticks, on the bone with skin on • 12 shallots • 12 garlic • 1 lemon, sliced • 1 tsp saffron • 50 ml olive oil • 150 ml coldwater • 1½ pink peppercorns, slightly crushed • 10g fresh thyme leaves • 40g tarragon leaves chopped • 2 tsp salt • Black pepper Method 1. Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half lemon juice. 2. Bring to the boil, reduce the heat and simmer for 10-20min, until tender but not soft. Drain and leave to cool. 3. Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. 4. Cover and leave to marinate in the fridge overnight, or for at least 2 hrs 5. Pre heat oven to 240°C. 6. Arrange the chicken pieces, skin – side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. 7. Roast for 30 mins. Cover the tin with foil and cook for a further 15 mins. 8. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. 9. Stir well, taste and add more salt if needed. 10. Serve immediately. This recipe first appeared on Gourmet Today TV, aired on 2 January, 2015. Roast chicken with Jerusalem artichoke and lemon