Celeriac

What an ugly vegetable but what an amazing taste.Here is how I cooked it two different ways but served together. Fondant Celeriac and puréed celeriac.

I used one celeriac for both dishes – not one per dish.

Firstly, peel the celeriac

For the fondant celeriac I cut three slices approx 1cm thick and then put the remaining in a saucepan for later.

Fondant – take your slices and put in a pan with 50g unsalted butter. Cook one side without moving for approx 5 mins.

After 5 mins add a clove of garlic, springs of rosemary and thyme and now turn your celeriac over gently. Then add 50ml water to the pan and cover – place in a low oven for approx 40 mins – keep an eye on it.

Now to the purée (whilst the fondant is cooking).

Take the remaining celeriac and add to a saucepan with 50g butter. Cook for 5 minutes.

After 5 mins add 100ml of milk and 50ml of double cream, pinch of cayenne pepper and pinch of salt. Simmer gently until soft when soft (approx 30 mins) remove from heat.

Now squeeze in half a lemon and then purée with a hand blender.

This is now ready (cover and keep warm until needed or place in fridge and reheat when needed.

Back to the fondant. Remove from the oven – by now all the water should have been soaked up by the celeriac so the pan should be almost dry – now you’re ready to serve. Remove gently from the pan and serve.

I served with roast chicken and braised celery with spinach and mushrooms – see blog for braised celery recipe.

(served 3)

Smoked Haddock, Prawn, Chorizo and Mussel Paella

Feeds 3 to 4

One head of cauliflower (made into cauliflower rice)

Olive oil

Teaspoon of turmeric

Teaspoon of paprika

Red onion – diced

Stick of celery – diced

Red pepper – diced

Chorizo cut into chunks- I used about 8/10 chunks

400g mussels

200g smoked haddock

150g prawns

Cup of chicken stock

Parsley and lemon wedges to serve

Put a splash of the oil in a pan and fry the onion and celery until soft. Place the chorizo chunks, red pepper and turmeric in the pan and cook for about 5 minutes then add the haddock (or fish of your choice), cover and leave for a few minutes.

Now add the mussels and stock and cover with a lid, cook until all the mussels are open (you can also buy a bag of pre cooked mussels if this is easier).

Lastly add the prawns and cauliflower rice and cover for 5 minutes stirring occasionally until everything is coated and cooked. Most of the liquid by now should have evaporated.

Serve with lemon wedges and chopped parsley.

Enjoy !

Braised steak

Serves 4

4 pieces of braising steak

Red onion – diced

500ml beef stock

Butter

Bay leaves x2

Melt a little butter in a pan and sear the meat until browned on each side. Remove meat from pan and add onions and bay leaves; cook until soft. When the onions are soft place the meat back in the pan and add stock and seasoning, bring to the boil then remove from the heat.

Transfer this to a slow cooker and leave to cook slowly all day. If you don’t have a slow cooker place in a covered casserole dish and place in a low heat oven for at least 4 hours.

I served with blue cheese cauliflower mash and button hole Kale, but equally good with any vegetables of your choice.

Enjoy

Roasted cauliflower with a harissa and yoghurt dressing

Cauliflower head

Olive oil

Small Tub of natural Greek yoghurt

Tbls Garam masala

Salt

Tbls harissa

Pomegranate seeds

Cut the cauliflower into small florets and place on a greased baking tray sprinkle with olive oil and Garam masala and a little salt. Place in the oven for 15 minutes on approx 180 – turn the cauliflower half way through cooking.

In a bowl, add the yoghurt, harissa, pinch of sea salt and mix well.

Remove the cauliflower from the oven and place on a plate, sprinkle the dressing over the cauliflower and throw a handful of pomegranate seeds over the top – serve !

Panna Cotta

Without the sugar …….

300ml double cream

Raspberries or berries of your choice and a squeeze of lemon

Approx 5g powdered gelatine

Tsp vanilla essence

*Optional – tablespoon of stevia (I didn’t use it and for me the desert was sweet enough with the raspberries).

Place the cream in a pan and warm gently with the vanilla (if your using the Stevia add now).

In a separate bowl add the gelatine to a couple of tablespoons of hot water and mix well.

Just before the cream begins to boil, take it off the heat and add the dissolved gelatine mix. Stir until combined and the gelatine has disappeared.

Pour into 3 small ramekins.

Put in the fridge for at least 4 hours or until the mix has set.

Put the raspberries and a squeeze of lemon into a bowl and blitz with a handheld blender until smooth.

When ready to serve – remove ramekins from fridge and run the sides of the ramekins quickly under hot water – tip upside down onto a plate and top with the raspberry coulis mix – top with mint leaves and enjoy !

Chicken Ramen

My take on a chicken ramen. I used our Sunday roast carcass to make some bone broth and used that as my base (recipe for bone broth is on here).

Serves x3

*You will need 2 hard boiled eggs (shell removed) per person (I used 6)

1 litre Chicken stock (see previous recipes on here for stock recipe)

Leftover chicken from roast (or chicken thighs 1 to 2 per person – roasted and shredded).

1 tablespoon of miso paste

2 limes

500g of green vegetables. I used green beans, kale, broccoli.

3 large radishes finely sliced

3 spring onions finely sliced

1 small red chilli

1 pkt of zero carb noodles – or zoodles

*recipe for egg marinade

Clove of garlic crushed

Ginger – I used pre-crushed ginger 1 tablespoon

Star anise

200ml reduced carb Soy sauce

250ml Water

*Take all the above ingredients and bring to the boil. Now leave to cool; once cooled take the cooled shelled eggs (keep them whole – do not half) and place in an air tight container with the cooled soy mix. Make sure eggs are covered with liquid, and then seal with lid. Set aside in fridge for several hours. When ready to serve your ramen, remove from liquid (discard liquid) and cut in half.

Now to the ramen. Put the chicken stock in a large saucepan and add the miso paste. Bring to the boil. Once boiling, turn down and add the vegetables, cooked chicken, noodles. Just cook the vegetables until al dente- not soggy.

In your serving bowls, arrange the halved eggs, divide the chicken, noodles, vegetables and stock into the bowls and top with the slices of radish, spring onions and chilli. Squeeze in the fresh lime and a splash of soy sauce – now you’re ready to go!!

Enjoy.

If the soy eggs sounds too faffy for you, just use hard boiled eggs and miss this bit out. The soy mix does make the eggs taste great but not essential.

Cottage Pie with an Indian Twist

Serves x4

You will need:

700g minced (lamb or beef)

1 diced white onion

1 small red chilli – diced finely

1 sliced leek

2 diced carrots

2 diced celery sticks

2 cloves of crushed garlic

Some puréed ginger

Spinach – approx 250g (enough to top sauce)

Glug of olive oil

2 large tomatoes diced

1 tsp turmeric

1tbsp coriander

1tbsp cumin

300ml Chicken stock

1 large cauliflower head

Knob of butter

Double Cream

Grated cheese for topping

Salt & Pepper

Preheat oven to 180.

Put the carrots, onion, celery, leek, chilli and garlic in a pan with the olive oil and cook until soft.

Once the vegetables are soft, add the meat and continue cooking. Once meat has browned, then add in tomatoes, ginger and stir around.

At this point, remove all leaves and core from cauliflower, stick the cauliflower in a steamer and steam until soft. Leave to one side with lid off to allow the steam to fully evaporate.

Now add the dry spices. Stir around and cook for a further 5 minutes. It should smell great around now. Add the stock, cover and leave to gently cook and bubble away for approx an hour. The sauce should reduce and thicken in this time, remove lid and cook for a further 20 minutes.

Sounds quite excessive cooking time, but this really allows the sauce to reduce and thicken to a great consistency – no one wants a sloppy cottage pie. Place sauce in an oven proof dish.

You should now have a lovely rich sauce. Top with spinach.

Now to concentrate on cauliflower mash. Put the cauliflower in a large dish with some butter and cream, salt and pepper and mash until it is the consistency that you are looking for. Add more butter and cream if needed.

Now add this smooth mash to your sauce and top with grated cheese of your choice.

Now place the cottage pie in the top part of the oven on approx 180 for 30 minutes and then remove, leave to rest for 5 minutes and serve – enjoy