Cut the Crap and Cook

How to make Jerusalem Artichoke Scones

After many weeks of experimenting with cooking Jerusalem Artichokes, I realised that the texture was very like the famous potato. This is what made me think of making Jerusalem Artichoke Scones. If you don’t have access to Jerusalem Artichokes you can use potatoes instead. I learned so much about making scones from the amazing chef Bernadette O’Shea. She taught me all of the best tricks to make the perfect scone. This recipe makes savoury scones, but you can take out the salt and add some sugar to make them sweet! 

Jerusalem Artichokes are related to the sunflower plant. They are almost like a tuber version of the sunflower. The flavour comes from the high levels of inulin, a soluble fiber that passes through the digestive system. They can even be eaten raw, if thinly sliced! Below is my recipe for Jerusalem Artichoke Scones. 

Ingredients:

• 200g peeled organic Jerusalem Artichokes
• 350g organic self-raising flour
• 2 level teaspoons organic baking powder
• 100g cold organic butter   
• 1 tsp salt 

• 6 tbsp organic milk 

   

Method:

1. Cut the larger peeled Jerusalem Artichokes into halves or thirds, to make them roughly the same size as the smaller ones.
2. Place the artichokes in a small saucepan of cold water and bring to the boil. Once boiling, add some salt and allow to boil for around 25-30 minutes or until they are lovely and tender.
3. In the meantime, measure the flour and baking powder into a large bowl. Mix well using a spoon. Then grate in the cold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
4. Preheat your oven to 220°C/200°C fan/gas mark 7. Lightly grease a large baking tray with some butter and set aside.
5. Drain the Jerusalem Artichokes and mash well using either a fork or a potato masher. Using a fork, mix the mashed Jerusalem artichoke into the mixture. Add the salt and mix gently using your hands.
6. Add enough milk to form a soft but not sticky dough. Turn the mixture onto a lightly floured surface and knead very, very gently. Roll to a thickness of around 1.5cm using your hands.
7. I like my scones nice and large, so using a 7cm pastry cutter, evenly cut the scones into rounds. Gently place the scones onto the prepared baking tray. Using a pastry brush, brush the lightly beaten egg (egg wash) on top of the scones.
8. This recipe should make approximately nine large scones. Bake in the preheated oven for around 12-15 minutes or until golden and cooked.
9. Serve warm with butter.

Some Secret Tips

• Always try to use really cold butter instead of soft butter.
• Grate the butter into the flour mixture instead of cutting it into cubes. Grating it makes it much easier to work in and it also incorporates more air into the mixture.
• Try to handle the dough as little as possible (do not overwork)
• Instead of using a rolling pin, use your hands to roll out the dough. This makes them rise much better.
• Try to keep the mixture on the wet side so they don’t come out dry!

How to Reduce Food Waste in Your Kitchen

Food Waste

Worldwide, we waste on average one-third of the food that is produced. In Ireland, we waste around 100,000t of food every year! Our planet relies on a very thin layer of soil to produce our food. If we waste food, we also waste our precious soils. 

When you throw your food ‘waste’ into the bin, you might think that it is okay, and it will just decompose. However, this is not true. When food ends up at a landfill site, it rots and releases methane and toxic sulfide gases. Methane is the second most common greenhouse gas, so by putting food in the bin you are actually contributing to climate change!

Compost

Composting is the best solution to making use of your kitchen waste. You can use all of your uncooked kitchen scraps and garden waste and make it into beautiful, sweet-smelling compost.

Composting transforms your kitchen waste into a nutrient-rich food for the soil. It reduces the amount of food sent to landfill and it is a great way for people to learn how we can connect to the life cycle of food.

When food is put in the compost, it is turned into precious food for the next crop of vegetables. What some people may think of waste is actually the beginning of new life.

If you don’t know what to do with your kitchen waste, there are many different ways to use them up other than compost. Some ideas include:

• Making your own vegetable stock. This can be done by collecting all of your vegetable peelings and then simmering them for at least an hour with an onion and a bay leaf. Then you can put the stock in ice trays and freeze until needed!
• I personally think that there is no need to peel your vegetables as long as they are organic. The most fiber rich part of any vegetable is found in the skin.

“Food Waste is such a problem that everyone can solve together by either cutting out waste or by starting their own compost bin”.