» Celery

Rebecca’s Recipe of the Week: What to do with an Entire Celery. . .

Is that head of celery from a fortnight ago still lurking in the back of your fridge? Here is what to do with it.

Creamy Celery and Fennel Soup
Serves 4

Ingredients
200g onions
200g potatoes, peeled or not, as you prefer
200g fennel
400g celery
40g butter
1 litre water or stock
150ml Greek or full-fat yoghurt, or single cream
Salt and pepper, to taste
Reserved fennel fronds, minced, for garnish
A handful of rocket, dandelion greens or watercress, finely shredded, for garnish (optional)

Preparation
Chop all the vegetables roughly. Reserve any of the soft fronds from the fennel to use as a garnish.

Over low heat, melt the butter in a pan with a lid. Once it has melted add the vegetables and turn to coat in the butter. Put the lid on the pan and leave the vegetables to sweat and soften for 20 minutes, stirring occasionally.

Add the stock or water, bring slowly to a simmer, and leave to cook over low heat for another 20-30 minutes.

Liquidise the soup. Stir in the yoghurt or cream and season to taste with salt and pepper. Celery is surprisingly salty, so you may not need salt at all.

Serve garnished with the reserved fennel fronds and optional greens.

Rebecca’s Recipe of the Week: A Versatile Salad Dressing

It’s always useful to know how to make good salad dressings. Here is one from Alexandre Dumas, son of the Alexandre Dumas who wrote The Three Mustakeers. Our Alexandre Dumas, the autor of our salad dressing, also wrote La Dame aux Camélias, which provided the plot for Verdi’s opera La Traviata. So there you have it!
 
Alexandre Dumas’ Salad Dressing
 
Dumas recommended serving this on a potato salad (with beetroot, sliced celery and truffles). I think it’s excellent on a simple green salad. It will also be good on a dish of lightly cooked French beans. You don’t need to use all of the ingredients Dumas recommends—you can leave out the chervil, or the tuna, for instance—and it will still be tasty. You can toss it yourself. When he says ‘the mustard of Maille’ he is referring to a particular make of Dijon mustard which is, in fact, still available, but you can use any sort of French mustard that you have to hand. You’ll see that he doesn’t use measurements, aside from stipulating the number of hard-cooked eggs, which should make you feel bold and free to experiment.
‘Into the my salad bowl I put one hard-cooked egg yolk for every two persons; six egg yolks for a dozen guests. These I mash with oil to form a paste, to which I add: chervil, [tinned] tuna, anchovies, the mustard of Maille, a large spoonful of soya sauce, chopped gherkins, and the chopped white of the eggs. I thin this mixture with the best vinegar I can procure. Finally I put the salad back in the bowl; I have my servant toss it. Over the tossed salad I sprinkle a pinch of paprika, that is, Hungarian red pepper.’
 
Recipe from Alexandre Dumas, Grand Dictionnaire de Cuisine (Paris, 1873).

Dom’s recipe of the week: Beetroot Ketchup

This week the recipe comes from Dom, head grower at Canalside:

We’ve reached that special time known amongst pro growers as the Beetroot Bonanza: the moment in late Spring when the new polytunnel beetroot crop is ready to pick whilst storage beetroot from the previous season is still clogging up the root store. In next week’s share there will be freshly harvested Chioggia beets (that’s right, the stripy one) but we will also be trying to shift the remaining blood-red Jannis beetroots from last year via the Extras table, so why not grab some while you still can to make this amazing novelty ketchup! (We also suspect that quite a few members may well have a backlog of shrivelly beetroots hiding away at the back of your veg cupboard…) It’s great with potato wedges, chips or anything crispy. Many thanks to Kate at www.thevegspace.co.uk for the recipe.

Ingredients
1kg beetroot (about 12 medium-sized beetroot)
2 tbsp sunflower or rapeseed oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp ground cumin
1 chilli, finely chopped
1 tsp salt
175ml red wine vinegar
70g soft brown sugar

Instructions
1. Preheat your oven to 200C/400F/Gas Mark 6. Place the beetroot (whole and un-peeled) in a large piece of foil, drizzle with a little oil, wrap up to enclose them and place on a baking tray in the oven for an hour. After the hour is up, test each one with a sharp knife – if it passes through easily, the beetroot is cooked so remove it. Return any which aren’t cooked to the oven and keep testing every 10 minutes until they are all tender.

2. When they have cooled, peel the beetroots, trim the ends and chop into small-ish pieces.

3. In a large saucepan, heat the sunflower/rapeseed oil and add the onion, carrot, celery, garlic and cumin, and cook gently for 5 minutes until softened. Add the beetroot, chilli, salt and red wine vinegar, and simmer gently for 20 minutes.

4. Remove from the heat, and leave to cool for a few minutes. Spoon the beetroot mixture into a blender or food processor, and blitz on the highest possible speed for 2-3 minutes until completely smooth.

5. Return the ketchup to the pan, then add the sugar, bring to the boil, and lower to a very gentle heat. Cook until the ketchup has reached a good consistency – mine took about 5 minutes, but it depends on the water content of your beetroot (and how thick or pourable you prefer your ketchup!).

6. When it has cooled slightly, pour into warm, sterilised bottles or jars. The ketchup will keep, (ideally in a cool, dark place), for 3 months, and once opened, in the fridge for 2 weeks.

(Rebecca will be back as soon as she escapes from the beetroot store)

highslide for wordpress
Social Media Auto Publish Powered By : XYZScripts.com