Jerusalem Artichoke & Celeriac Soup, Pork Jowl, Quail Egg, Black Truffle

Scott Pickett Serves 6


30-40g Fresh Black Truffle


500g Jerusalem artichoke 

500g celeriac 

500g white chicken stock 

500g cream

975g milk 

1?2 a leek 

2 shallots 

fine salt 

45g Veg oil


200g Jerusalem artichoke 

Veg oil 



1?4 celeriac 

1 tsp chopped chives 


Extra virgin olive oil


6 quails eggs 

Lemon juice 

Black truffle

GUANCIALE - you will need to prep this two days prior

2 Pork Jowls 


Herbs - thyme, sage, rosemary. 

2 cloves garlic 

Extra virgin olive oil



Thoroughly clean your Jerusalem artichoke & celeriac. Chop them into medium sized pieces. You can leave the skin on. 

Using a large pot, pan roast the Jerusalem artichoke and celeriac in batches with some vegetable oil and salt. Once nicely roasted add all the Jerusalem artichoke back to the pot. 

Pour in chicken stock, cream and milk. Bring back to the boil and leave on low for an hour. 

Blitz the soup until smooth using your thermomix set on 80* C, or in your blender. Be sure to do this in batches and not to overfill the blender.

PORK JOWL - you will need to prep this two days prior

Trim the jowls of excess fat and into a neat block shape. Place in a ceramic dish and sprinkle generously with salt, the herbs and lightly crushed garlic. Leave overnight in the fridge. 

The next day, rinse the jowls thoroughly and leave uncovered in the fridge until the next day. 

When ready to cook (about an hour and a half before eating), preheat the oven to 220c and rub the jowls with olive oil and sprinkle with salt. Roast in the oven for 40 minutes until the skin puffs. Turn the oven down to 120C and continue to cook until the jowl meat is soft (20mins) 

Remove the jowl from the oven and allow to rest and cool. Reserve the roasting juices. 

Once the jowl has cooled down, separate the skin from the meat and dice into small pieces, keeping the skin separate so it stays crispy.


Wash 200g of Jerusalem artichoke. Dice the Jerusalem artichoke into the same size pieces as the pork jowl. 

Using a pot or frying pan, pan roast the Jerusalem artichoke over high heat in a little bit of vegetable oil and salt. Continue tossing and stirring to avoid pieces sticking and burning. 

Cook for approximately 5 minutes or until caramelized. Remove from heat.


Finely julienne the celeriac. Place in a colander and sprinkle generously with salt and let sit for 10-15 minutes. 

Rinse the celeriac and pat dry. Add the chopped chives and olive oil. Toss well.


Heat a nonstick frypan and lightly coat with spray oil. 

Crack the quail eggs into small ramekins. Gently pour each egg into the pan and cook until the white has set. 

Using a small ring cutter, trim the edges from the egg to make a perfect circular fried egg.


Heat the soup in a saucepan. 

Mix the diced jowl skin, meat, a little of the roasting pan juices and the diced Jerusalem artichoke. Season the mix with lemon juice. Arrange the guaniacle mix into your serving bowls.

Add a generous amount of the celeriac remoulade on top of the guanciale mix. 

Top with a fried quails egg and season with a little salt and pepper. 

Freshly shave some truffle over the egg. Pour soup around the edges of the plated elements, drizzle with olive oil and a pinch of sea salt flakes.

Plan ahead for this delectable delight from Chef Scott Pickett

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