1 large celeriac
2 tbsp walnut oil
300ml vegetable stock
handful chopped walnuts
100g blue cheese (or any tasty cheese)
Heat oven to 190C. Peel, quarter and very thinly slice the celeriac. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
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Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Friday, October 21, 2011
Celeriac oven chips
Celeriac
curry powder
oil
salt
Peel the celeriac, slicing off the top and bottom and removing the tough skin. Cut into thumb-thick slices and then into fat chips.
Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add oil, curry powder and sea salt. Toss until well coated.
Spread the chips over a large heavy baking sheet, leaving plenty of space between them. Cook for 30-35 minutes at 230C.
What do the food critics say? The adults liked it, the kids not so much.
What does the cook say? Good way to use up celeriac, should you ever end up with one.
Source
curry powder
oil
salt
Peel the celeriac, slicing off the top and bottom and removing the tough skin. Cut into thumb-thick slices and then into fat chips.
Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add oil, curry powder and sea salt. Toss until well coated.
Spread the chips over a large heavy baking sheet, leaving plenty of space between them. Cook for 30-35 minutes at 230C.
What do the food critics say? The adults liked it, the kids not so much.
What does the cook say? Good way to use up celeriac, should you ever end up with one.
Source
Monday, September 19, 2011
Pecan Topped Sweet Potatoes
3 lbs sweet potatoes
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
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2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
Almond Basmati Rice
2 cups basmati rice
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)
Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.
Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.
Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).
Source
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)
Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.
Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.
Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).
Source
Sunday, September 18, 2011
Spiced sweet potatoes
4 sweet potatoes
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
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