Alison introduces a traditional smoking fuel found in the Irish midlands called turf which was used in big open fires to heat homes and a big pot would be thrown on top for cooking dinner. As well she showcases a wild ingredient that can be found along the shores of the UK and Ireland - sea beet leaves, used to wrap and flavour the Jerusalem artichokes. You'll also be guided through the key components for her brine and smoked butter sauce.
Specialist ingredient of the week
A bit about the specialist ingredient
Wakame seaweed is not originally a native of Europe, but it has come to flourish along the coast of Ireland, growing freely in the lower shore on wave-battered rocks and in rock pools. It grows quickly during the winter months and is harvested in mid spring to early summer when it is at its nutritional prime. The taste is mild, with a spinach-like flavour and a fresh sea after taste.
Ingredients You Need
For the brine:
For the Artichokes:
For the Sauce: