Smoked mackerel, apple, celeriac & watercress salad

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Jul 312014
 

smoked mackerel, celeriac & watercress salad

Smoked mackerel, apple, celeriac & watercress salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small celeriac, peeled & cut into fine matchsticks
  • 2 apples, cored & finely sliced
  • a squeeze of lemon juice
  • sea salt & ground black pepper
  • 2 tbsp cider vinegar
  • 2 tbsp clear honey
  • 2 tsp coarse grain mustard
  • 4 tbsp olive oil
  • 100g watercress, washed & drained, larger stalks removed
  • small handful chopped fresh herbs – parsley, tarragon, chives
  • 4 smoked mackerel fillets, shredded (bones removed)
  • If you don’t have watercress, use peppery winter salad leaves instead.
Instructions
  1. Toss the celeriac in a large bowl with the apple and lemon juice.
  2. Season with salt and pepper. In a small bowl, mix the vinegar, honey, mustard and olive oil.
  3. Toss into the celeriac with the watercress, herbs and smoked mackerel.
  4. Check the seasoning before serving.

 

Celeriac and leek soup with Kara

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Mar 122014
 

soup_celeriac_leek_kara_09.10

Celeriac and leek soup with Kara
Recipe type: Soup
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small head celeriac, trimmed and cut into large dice
  • 2 medium leeks, trimmed and chopped
  • 1 litre/41/2 cups Kara coconut milk or oat or soya milk
  • sea salt and freshly ground black pepper
  • 2 handfuls roasted cobnuts of hazelnuts, chopped or 2 handfuls roasted pumpkin seeds, chopped
Instructions
  1. Put the celeriac into a pan with the leeks and coconut milk. Bring slowly to the boil and simmer, with the lid on, for 15-20 minutes or until the celeriac is quite soft. Purée thoroughly in a food processor and, if you would like the soup really smooth, press it through a sieve.
  2. Chop the roasted nuts or pumpkin seeds either by hand or in a food processor. If you use a food processor make sure that you do not reduce them to dust.
  3. Reheat the soup and season to taste with sea salt and freshly ground black pepper and then serve hot, sprinkled with the nuts or seeds.

Rocket Pesto

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Feb 122014
 
Rocket Pesto
 
A peppery alternative to Basil Pesto. It can an be used on pasta, in a mayonnaise for a dip or in a soup for added flavour.
Ingredients
  • 1 Garlic Clove (small)
  • Pinch of sea salt
  • 25 g pine nuts, lightly toasted
  • 50 g Wild Rocket
  • 25 g Parmesan, finely grated
  • Juice of ½ lemon
  • 125 ml extra-virgin olive oil
Instructions
  1. Put the garlic and salt into the bowl of a small food processor and pulse or a pestle and mortar and pound
  2. Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured.
  3. Turn out into a bowl and stir through the Parmesan and lemon juice. Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.
  4. Keep in a tight lidded jar