Sprout Salad with Roasted Celeriac

I did make this meal just after Christmas where brussels sprouts were still all the rage in the supermarket but I hadn’t got round to posting it. I love sprouts and they’re great in a salad because they don’t go soggy the day after like lettuce. The salad didn’t quite feel like enough on its own despite the richness of the poached egg and manchego cheese deliciousness. I’ve seen whole roasted celeriac around for a while on social media platforms but I’d always been put off making it just because the cooking time is 3 hours. In actuality, it’s a case of bunging it in the oven and really the only problem is making sure you make it on a day you’re in the house and remembering to plan ahead. It’s a nice healthy accompaniment to the salad and also would work pretty well as a jacket potato substitute. Both parts of the recipe come from the ‘Nopi’ cookbook by Yotem Ottolenghi.

Serves 4

Ingredients

  • 1 large celeriac
  • 1 tbsp olive oil
  • 2 tsp sea salt
  • 1 punnet shitake mushrooms
  • 2 tbsp olive oil
  • 1 lemon
  • 1/2 tsp red wine vinegar
  • 1/2 tsp maple syrup
  • 8 eggs
  • 250g brussels sprouts
  • 20g parsley
  • 60g manchego
  • salt and pepper

Method

1.) Preheat the oven to 190 degrees C and prepare a roasting tray.

2.) Wash the celeriac and scrub off the hairs.

3.) Rub all over with the olive oil and 2 tsp salt.

4.) Roast in the oven for 3 hours.

5.) About 30 minutes before the celeriac is ready, boil some water, pour in a pan, place in the eggs and cook for 7 minutes. Prepare a mixing bowl with some ice and water. Once the eggs are done, transfer the eggs to the bowl until they’re cool enough to handle.

6.) In the meantime, prepare another baking tray, slice up the mushrooms, spread out on the tray and stick in the oven for 20 minutes.

7.) chop off the bottom of the sprouts, peel off the outer leaves and discard. Finely slice the sprouts and add to a mixing bowl.

8.) Finely chop the parsley and add to the sprouts. Shave the manchego into thin slices with a cheese slice and add to the bowl.

8.) Make the dressing, in a measuring jug, add 60ml olive oil, the juice of half the lemon, the red wine vinegar, the syrup and a pinch of salt and pepper.

9.) Peel and chop the eggs in half.

10.) Take the celeriac and mushrooms out the oven.

11.) Mix the dressing with the sprouts mixture and divide among 4 plates. Divide the mushrooms among the plates and the eggs .

12.) Slice up the celeriac and place on the side.

Kipper & Potato Salad

I’ve been a bit behind on my posting having become a bit obsessed by crochet with my newfound amigurumi skills. I’ve recently made a Harry Potter, a slice of pizza, a fried egg and have nearly finished a mandrake. This post which I made before Christmas (trying to be a bit healthy before the big feast) has as a result been a bit delayed. I do love a potato salad though so I felt it was well-worth posting. Kippers are kind of an English thing so if you can’t find them, this would work with any smoked fish. Indeed I did see this recipe in ‘Grandma’s recipes’, a gift from my in laws. My in-laws never made this for me despite their profound love of potatoes. Kippers also can be a bit bony towards the edge so it’s a good idea to have a scan for the bones.

Serves 2

Ingredients

  • 2 kippers
  • 650g potatoes
  • 3 tbsp dill
  • 2 spring onions
  • 8 radishes
  • 1 bag salad leaves
  • salt and pepper
  • 1 tsp mustard
  • 1/2 tbsp cider vinegar
  • 1 tbsp cream
  • 1 tbsp oil (preferably one without too much flavour – e.g. rapeseed)

Method

1.) Peel and slice the potatoes and place into a pan of boiling water. Cook with a pinch of salt until tender, drain, leave to cool to room temperature.

2.) In the meantime, preheat the oven and cook the kippers as per the instructions. Probably about 15 minutes at 180 degrees C

3.) In a large bowl, add the salad leaves, chop up the dill and add that too.

4.) Finely slice the radishes and spring onion and add with the salad. Mix everything.

5.) In a measuring jug, add the mustard, vinegar, cream, oil and a pinch of salt and pepper. Give it all a whisk.

6.) Plate up the salad and top with the potatoes, top with the kippers and drizzle with the dressing.

Superfood Salad

Superfoods may be seen as a bit of a fad but the thing is, most of them are really delicious. This salad may be made up of some slightly different superfoods from Jamie Oliver’s original recipe from his website but I’m going to blame that on the train service in this country, resulting in me having to do a rush job lunch-time shopping trip to an M&S express. Nonetheless, pomegranate seeds, feta cheese, parsnips and nuts contribute to making this delicious.

Serves 6 – 8

Ingredients

  • 2 parsnips
  • 2 baking potatoes
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • tsp olive oil
  • 200g bulgur wheat
  • 1 broccoli
  • 35g mixed nuts (I used a mix of pine nuts and sunflower seeds)
  • 1 small tub pomegranate seeds
  • 2 limes
  • 1 pack beansprouts
  • 1 onion
  • 1 bunch coriander leaves
  • 1 pack feta cheese
  • salt

Method

1.) Preheat the oven to 200 degrees C

2.) Peel and cube the parsnips and potatoes

3.) Line a baking tray

4.) Add the cubed vegetables to a mixing bowl, add half a tbsp oil then add the chilli flakes, a sprinkle of salt, the ground coriander and the cinnamon. Turn around with your hands until everything is coated with the spices then pour into the baking tray.

5.) Bake in the oven for 30 minutes until soft.

6.) While this is baking, peel and dice the onion.

7.) Heat some more oil in a frying pan and fry the onion for a couple of minutes. Then add the beansprouts. Fry until everything is soft then turn off the heat.

8.) In another pan, add the bulgur wheat with enough water to cover and bring to the boil.

9.) Chop up the broccoli and add in the pan with the bulgur wheat.

10.) Cook for about 10 minutes until the broccoli and bulgur wheat is soft. Turn off the heat, drain off the water and set aside to cool.

12.) In another small pan, toast the nuts until they’re starting to give off a nutty fragrance then remove them from the heat.

13.) Chop the feta cheese into cubes and add to the mixing bowl. Slice the limes and add the juice into the bowl. Chop up the coriander leaves and add them to the bowl.

14.) Once the broccoli and bulgur wheat, potatoes and parsnip, onions and beansprouts have cooled to lukewarm, combine them with the rest of the ingredients in the mixing bowl. Give everything a good stir.

Chickpea Niçoise Salad

Niçoise salad is so called as it’s a salad from the city of Nice in France. I don’t believe that this really resembles at all a Niçoise. Ignoring the fact that there is no tuna or hardboiled eggs in it (unsurprising since the recipe is from ‘Bosh – Healthy Vegan’), generally most versions seem to have green beans and new potatoes. Even so, this is a tasty recipe which has elevated the protein packed chickpea to a healthy vegan fish substitute. Maybe what you need if you’ve not managed to distribute all of your Halloween treats. Sadly I didn’t have much of a Halloween this year, it was spoilt by Avanti West Coast rail service who cancelled all trains from London to the North-West after my weekend break to the Big Smoke. The original Candyman will have to wait for another week as I’m determined to see if it’s still as terrifying as it was when I watched it for the first time, at the age of twelve. In the meantime, I’m consoling myself by reading ‘Necropolis: London & it’s Dead’.

Serves 2

Ingredients

  • 1 tin (400g chickpeas)
  • 1 stick of celery
  • 1 shallot
  • 1 small carrot
  • 2 small cornichons (or 4 capers)
  • 1 lemon
  • 1 sprig dill
  • handful parsley leaves
  • 2 tbsp hummus
  • salt and pepper
  • 1 small garlic clove
  • 25g fresh basil
  • 1 tbsp oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300g mixed tomatoes
  • 2 little gem lettuces
  • 150g podded broad beans (I used frozen edamame beans defrosted in the microwave)
  • 35g pitted Kalamata olives

Method

1.) Make the tuna substitute. Peel the shallot and carrot and roughly chop those and the celery and throw them in a food processor. Add the cornichons. Zest and juice the lemon and add that also. Add the dill and parsley. Blitz until everything is finely chopped.

2.) Add the hummus, drain the chickpeas and add those too. Pulse a few times so everything is combined but there is still some texture.

3.) To make the dressing, peel and grate the garlic and finely chop the basil, setting aside the leaves. In a container of some form, whisk together the oil, vinegar and mustard. Add the basil stems and garlic to infuse with a sprinkle of salt and pepper.

4.) Chop up the tomatoes and rip up the lettuce. Add to a big bowl with the olives and broad beans.

5.) Toss with the dressing to coat everything and divide between two plates.

6.) Add the chickpea mixture on top and serve.

Quorn Avocado Pesto Salad

I’ve not had the time to post on here for a while – long working hours, fatigue because of the long working hours, a wedding and a weekend away to Liverpool have contributed in addition to the regular 4 hours of French lessons per week. Today we learnt about culture and I argued for watching football matches at a bar being cultural. This quorn and beetroot salad with an avocado and pesto dressing was a tasty recipe I found on BBC Good Food. I’ve taken the photo in the bowl as once you start mixing around beetroot, everything gets turned pink and it’s completely unpresentable, no matter how tasty the food is!

Serves 4

Ingredients

  • 250g thin-stemmed broccoli/broccolini
  • Spray oil
  • 300g quorn
  • 1 small red onion
  • 100g watercress
  • 175g beetroot (pre-cooked)
  • 1 tsp nigella seeds
  • small pack basil (30g approx)
  • 1 avocado
  • 1/2 clove garlic
  • 25g walnuts
  • 1 tbsp oil
  • 1 lemon

1.) Heat some spray oil in a frying pan and add the quorn. Cook until hot through.

2.) Boil some water, trim the broccoli, add to a small pan with the water and cook for about 5 minutes, until it’s just tender.

3.) Slice up the onion thinly and add to a big mixing bowl. Chop the lemon in half and squeeze in the juice from one half.

4.) Make the salad dressing. Peel the garlic clove, chop in half an add to a food processor, peel the avocado and add, add the walnuts, the oil and the other lemon halve’s juice. Blitz to a paste.

5.) Add the watercress to the bowl with the onion, chop up the beetroot and also add that. Add the drained broccoli and the quorn. Add the dressing and mix everything. Sprinkle over the nigella seeds and serve.

Moutabal

I think most non-meat eaters love eating aubergine. It’s such a versatile vegetable. This moutabal is a blend of aubergine, tahini, garlic, olive oil and lemon. All the good stuff. It doesn’t look great but as Lumiere says in Beauty and the Beast – ‘try the grey stuff – it’s delicious’. The recipe was in Nigel Slater’s book ‘Tender’. Nigel Slater was a chef at Claridges who now is a food writer. His book has a chapter on each kind of vegetable that he’s grown in his own garden. I had the moutabal with a feta salad and some pitta bread but it would work great as a paste on a sandwich or dip for crudités or pitta chips.

Serves 4

Ingredients

  • 2 aubergines
  • 1 lemon
  • 2 cloves garlic
  • 2 tbsp tahini
  • 3 tbsp olive oil

Method

1.) Preheat the oven to 200 degrees C and line a baking tray

2.) Place the aubergines on the tray and make a few slits in the skin

3.) Bake for forty minutes – the skin should be blackened which will help give the dip the smoky flavour

4.) Peel the garlic cloves and chop finely (or use 1/4 tsp garlic paste)

5.) Let the aubergines cool for 10 minutes so they are not too hot to handle.

6.) Peel the skin from the aubergines and transfer them to a bowl

7.) Mash them up to a pulp with a fork

8.) Add the tahini, garlic and olive oil and stir until combined.