Celeriac Remoulade

Celeriac Remoulade 2

I have piles of recipes waiting to be tried.  Stacks of pages torn out of magazines or newspapers waiting in boxes until the right day.   I tried various indexing systems but in all honesty when it comes to finding a certain recipe the usual answer is to sit on the floor surrounded by open boxes leafing through endless pages.  Eight times out of ten I will find the recipe I am after and all will be well but sometimes, occasionally I have to give up on the search.  So it was with a particular recipe for Celeriac Remoulade that I got from a cooking demo last year.   Before Christmas I looked everywhere but it was nowhere to be found so I had to start from scratch.  Not a hardship, it is delicious and fun fiddling around until the right combination is found.

I have served this twice alongside my Slow Roast Pork (recipe coming soon) and Christmas Salad.  The pork and two salads are piled up into a warm bap along with a few dressed green leaves and a good blob of chilli spiked yogurt.  Soft falling apart pork with the tang and crunchiness of the salads is a heavenly combination which seems to please adults and children alike.   After she had eaten this with us at New Year a friend asked me for the pork recipe and has now made it three times which thrills me to bits.  I thoroughly recommend you try it and I will post the pork recipe next week.  In the meantime enjoy this fabulous, crunchy raw salad with some air dried ham and if you’re not on the wagon a glass of cold cider, sensational.

Celeriac Remoulade

If you have a food processor with grating attachment this takes literally minutes to make but if not just use a regular grater and mind your knuckles.  This combination of yogurt and mustard is how we like it, enough of a kick but still child friendly.

1/2 a celeriac, peeled (approx 450g)

1/2 a bunch parsley, finely chopped

4 tablespoons Greek yogurt

2 tablespoons dijon mustard (you can use seedy mustard if you prefer)

1 tablespoon lemon juice

A pinch of salt

A pinch of caster sugar

Grate the celeriac using a processor or grater (see introduction).  Mix the yogurt, mustard, lemon juice, salt and sugar.  Mix together with the celeriac and parsley, I do this in a really large bowl so as to get it all properly incorporated.  Taste for seasoning.  This will serve 4 with a few slices of prosciutto or similar for lunch or 6-8 if you are having it with the pork and other salads in a bap.

Celeriac Remoulade




Eat your (real) greens soup

Green Soup

Everywhere I look right now I read about re-alkanising my probably too acid body, super powders, acai, cleansing (is that a euphemism?), optimum ph, powdered greens to add to my wheatgrass juice etc etc.  Now I am not knocking anyone who might want to add any of the above to their daily diet but in all honesty isn’t it easier, cheaper and just more real to eat vegetables.  Surely these are better in their fresh, honest and original state than any dried, powdered, vitamin added supplement?

As you see from these pages I try to cook seasonally and from scratch whilst still retaining a little fun and indulgence, balance being the spice of life and all that.  I know I should probably eat more fruit and I definitely could do with more fish in my diet but generally I reckon we do ok.  If I were to present my family with a glass each of coconut water or almond milk and ask them to add a sachet of revitalising, re-balancing green powder to it, well what do you think they would say?  I have a rough idea.

There are a million salads, juices, smoothies and soups doing the rounds but this soup is what I had for lunch today.  Broccoli, spring onions and spinach were languishing in the fridge, a plucky mint plant is soldiering on in the garden despite the rain and I was given a box of lemons yesterday.  I want to eat healthily but I also hate throwing away food.  This was the result.  I made a straightforward vegetable soup, the peas added a little sweetness to balance (!) the spinach, a spritz of lemon and fresh mint brought a hint of Spring to the party.  A dollop of Greek yogurt added a perfect richness whilst the seeds gave crunchy, tasty texture.

Clear your fridge and cleanse yourself at the same time.  Happy New Year!

Green Vegetable Soup

As I said, this is what I had in the fridge today.  Previous incarnations of this soup have included leeks, watercress, courgettes and chard.  All of these were probably looking a little past their best which is why they ended up in soup.  Use whatever you have. There is nothing to stop you buying the ingredients specifically for soup but isn’t it satisfying when these end up on your plate rather than the compost?

1 tablespoon olive oil

3 spring onions, finely chopped (use a regular onion if you don’t have any spring)

1 head of broccoli (approx 250g) chopped fairly small

1 clove garlic, finely chopped

1 large handful fresh spinach

1 cup of frozen peas (around 125g)

A few sprigs of mint

A few sprigs of parsley (if you have them)

750ml vegetable stock

Half a lemon

Greek yogurt to serve

Toasted sunflower and pumpkin seeds

Heat the oil in a pan and gently soften the spring onion.  Add the broccoli (you want it chopped fairly small to you don’t have to simmer it for hours) and the stock and cook for around 5 minutes until the point of a knife goes into a piece easily.  Add the spinach and peas and cook for another 2 minutes, then add the mint and parsley if using.  Stir so these are wilted and then blend.  Serve with blob of yogurt, a good spritz of lemon and as many seeds as you like.  Enough for 4 with something else or 2 if that is all you are having.