1lb Jerusalem Artichokes
Salt
4 Tbspns grated Parmesan
Oven to Table dish smeared with butter.
Freshly ground Black pepper
Pre-heat oven to 200c/400f/gas 6.
Peel artichokes & drop them in salted,boiling water. Cook until they feel tender but firm, not mushy, when prodded with a fork. Drain, when cool enough to handle into slices 1cm / half inch thick.
Arrange them in the bottom of the dish so they overlap & sprinkle with salt, freshly ground pepper and the parmesan. Dot with more butter & bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.
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Thai Celeriac Salad - Serves 4-8
1 medium celeriac 1 jar crunchy/smooth peanut butter 300ml sunflower/vegetable oil 2-4 tbsp sweet Thai chilli dipping sauce 1 handful chopped coriander/fresh lime leaf Good dash Thai fish sauce (optional) Good dash lemon/lime juice Fresh black pepper Dash of Soy
Peel celeriac and cut into chunky batons. Boil large pan of water with the juice of half the lemon.
Plunge the celeriac in and immediately take out, strain and refresh in cold water. Dry thoroughly on clean tea towel.
Warm peanut butter and oil together very gently in microwave to soften and beat in together (if still very thick add more oil). Mix in remaining ingredients and add to celeriac
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Celeriac and Paprika Chips - Serves 2-4
1 large celeriac 1 tbsp paprika Olive oil Knob of butter Salt and freshly ground pepper
Cut the celeriac in half and peel away the outer skin, cut up the flesh into chunky chips. Toss in sea salt, the paprika and olive oil and place in a roasting tin with a generous knob of butter and roast in a hot oven for about 30 minutes until golden brown
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Celeriac Remoulade - Serves 6-8
1 medium celeriac 500ml mayonnaise 2 tbsp Dijon mustard 1 tbsp crunchy mustard ½ medium red onion, finely diced 1 lemon 1 tbsp finely chopped parsley 1 tbsp horseradish Salt and black pepper 1 clove finely chopped garlic (optional)
Peel celeriac. Either grate on the coarse attachment of a food processor or use mandolin or cut into julienne strips. Boil large pan of water with the juice of half the lemon. Plunge the celeriac in and immediately pull out, strain and refresh in cold water. Dry thoroughly on clean tea towel. Mix the remaining ingredients together for the sauce and stir in the celeriac.
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Celeriac Gratin - Serves 4
600g celeriac peeled and thinly sliced 500g potatoes peeled and thinly sliced 225g bacon (omit for vegetarian dish) 300ml single cream 225g grated cheddar cheese
1 sprig rosemary
Grill the bacon under a medium grill for 10 minutes and then slice into strips. Interleave the potato, celeriac and a third of the grated cheese in an ovenproof dish.
Lay most of the bacon (you need to keep some for garnishing) on the top and pour over the sauce.
Sprinkle the rest of the cheese on top with the rosemary. Place in the centre of a pre-heated oven uncovered for 40 minutes at 160 degrees Celsius. Garnish with strips of bacon
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Seville Orange Marmalade
1 kg Seville Oranges 4.5 Pints of water Juice of 1 lemon 4.5 lbs Sugar
Wash the fruit and cut in half. Squeeze out the juice and the pips. Cut the peel into shreds. Tie the pips in a muslin bag and put in a bowl with the orange and lemon juic, water and peel. Soak for 24-48 hours covered. Transfer to a pan and cook gently until the peel is soft, approx 1 1/2 hours. Remove the bag of pips, squeezing it gently. Take the pan from the heat and add the sugar, stir until disolved. Return pan to the heat and bring to the boil. Boil rapidly until setting point is reached (setting point is when a little marmalade, spooned onto a cold plate and allowed to cool has a "set" surface and "wrinkles" when pushed with the finger).
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Baked Fennel with Garlic Butter and Vermouth
This dish goes fantastically well with any meat or fish Serves 4 Prep Time: 5 minutes Cook Time: 25 minutes You will need: 3 Large Heads Fennel 1 Clove Garlic, finely sliced 3 Large Knobs (tablespoons) of butter 2 Wine Glasses (10 ounces) vermouth (white wine also works) Salt and Freshly ground balck pepper
Preheat the oven to 425 degrees F. Remove any discoloured parts of the fennel, then cut the tops off and slice finely, reserving the leaves. Literally throw all the ingredients, except the reserved leaves, into a baking dish. Tear off a piece of parchment paper, run it under cold water and scrunch to make it soft, then place it snugly over and aroud the fennel at the same time basically keeping all the goodness in and keeping it really tasty! Cook in the preheated oven for 20 minutes or until tender. Scatter with the fennel leaves before serving.
Marinate the garlic cloves in oil for 10 hours. Dice the aubergines with the skin and salt them. After about 1 hour, drain and fry them in boiling oil, then crush them with the basil and pepper in the garlic-flavoured oil after removing the cloves. Meanwhile cook the busiati. Drain the pasta and transfer to a bowl. Top with the sauce and the salted ricotta cheese, and toss. Serve hot.
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Caponata of aubergines - serves 6
8 large oblong aubergines, diced 400 gms tomato sauce 250 gms green olives, stoned 1 sprig celery 150gms salted or pickled capers 2 onions 1 parsley sprig 40 gms sugar 1/2 glass vinegar salt, as needed extra-virgin olive oil
Keep the diced aubergines in salted water for about 1 hour. Drain and dry them, then fry in a pan. Meanwhile, parboil the chopped celery in water. Keep the stoned olives in hot water for about 10 minutes. Prepare the tomato sauce in a casserole with the two onions and parsley. Cook the olives, celery and capers in oil until brown. Add the tomato sauce and dress with sugar and vinegar. Finally add the aubergines and simmer over low heat for some minutes. Serve cold.
Produce, fruit and vegetables, faulkners, organics, Ramsbottom, Lancashire, UK
