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Garlic Salami, Jerusalem Artichoke & Hazelnut Cups

by

An unusual combination of flavours and textures makes this an interesting Christmas canape…

Garlic Salami, Jerusalem Artichoke & Hazelnut Cups Recipe

Makes about 24 pieces

Once you master the shaping of the tortilla wraps, they can be used as cups for a variety of flavours.

Ingredients

  • 500g Jerusalem artichokes, washed and cut in half
  • 20g extra virgin rapeseed oil
  • 1 sprig rosemary, chopped
  • 20g hazelnuts
  • 2 tortilla wholemeal wraps
  • 1tsp truffle oil
  • 6 slices garlic salami, cut into small pieces
  • 50g gherkins, diced
  • Salt & pepper

Method

  1. Pre-heat the oven to 180°C fan (350°F), Gas Mark 4
  2. Place the Jerusalem artichokes on a roasting tray, cut side down, drizzle with rapeseed oil, sprinkle with rosemary and garlic, season with salt and pepper and roast in the oven for about 20 minutes or until soft. Remove from the oven and leave to cool. Roast the hazelnuts for about 4-5 minutes, leave to cool, rub off their skin and finely chop.
  3. Meanwhile cut each tortilla in 12 pieces, place the pieces on top of scrunched aluminium foil to create uneven cups, then bake in the oven for about 6 minutes till lightly coloured.
  4. Scoop out the Jerusalem artichoke flesh from the skins, mash it and season with salt, pepper, and the truffle oil. Fill tortilla shells with this mixture and decorate with the salami and gherkins, then sprinkle over the hazelnuts.

Credit: Recipe & all associated images With Copyright Owner Permission of Kuba Winkowski

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