Preparation Time 15 minutes
Cooking Time 45 minutes
Serves 4 – 6
Ingredients:
1 medium sized celeriac – cut into 2cm deep steaks (skin left on but washed)
1 bundle of bay leaves – around x20 in total
10 baby shallots, peeled, left whole
several generous glugs of rapeseed oil
generous sprinkle of sea salt flakes and freshly ground black pepper
600g Jerusalem artichokes – thoroughly cleaned – roughly chopped
drizzle of rapeseed oil
generous sprinkle of sea salt flakes and freshly ground black pepper
glug of cream
Zested cashew slice
1 white onion – finely diced
glug of oil
70g cashews – roughly chopped
150g fresh breadcrumbs
100g cooked chestnuts
handful of fresh sage leaves – roughly chopped
small handful of oregano leaves – roughly chopped
generous sprinkle of sea salt flakes and freshly ground black pepper
1 free range egg
200g cranberries
70g muscovado sugar
70ml good quality orange juice
2 sprigs of thyme – leaves removed and chopped
5 fresh figs- quartered
Method:
Place celeriac and shallots on a baking tray with a generous drizzle of oil and seasoning, roast for 20 minutes then place three bay leaves on each celeriac steak and roast for another 20 minutes or until golden.
Roast the Jerusalem artichokes for around 25-30 minutes then blitz with cream until you have a smooth, creamy puree.
For the stuffing cook the onions over a medium heat until soft and sticky then allow to cool. Combine all remaining ingredients, add in the onions and roughly mix then bake for 15-20 minutes in a baking dish until golden on the top and ready to serve alongside the celeriac steaks.
Combine the cranberry sauce ingredients and allow to cook for around 15-20 minutes then allow to cool and thicken up.
Prepare the fresh figs and serve alongside the celeriac steaks.
Serve the celeriac steak with a generous spoonful of artichoke puree, a fresh fig and a slice of cashew crumble stuffing plus a helping of cranberry sauce.
Onion, Balsamic and Marmite Gravy
Preparation time – 10 minutes
Cooking Time – 35 minutes
Ingredients:
1 red onion – finely sliced
glug of rapeseed oil
3 sprigs of thyme – leaves removed
1 large glass of red wine
2 tsp marmite
1.5 pint of good quality vegetable stock
generous glug of balsamic vinegar
Method:
Heat a generous glug of oil and add in your sliced onion and thyme and allow to cook over a medium heat until soft and sticky. Next add in the red wine, allow to boil then add in the remaining ingredients and allow to cook for at least 20-30 minutes until rich and sweet. Add in corn flour to thicken if you prefer a thicker gravy.
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