October


ROAST CELERIAC

Makes a great side dish.

INGREDIENTS:

  • Celeriac (1, cut into wedges)
  • Sunflower Oil (2 tbsp)
  • Butter
  • Salt & Pepper
  • Marsala wine (5 tbsp)

METHODS:

  1. Once the celeriac has been cut into wedges  it should be covered in the sun flower oil and seasoned with salt and pepper.
  2. An ovenproof dish should be greased with butter and the celeriac placed in it. Pour in the marsala.
  3. Roast for an hour at 180°C, turning every now and then.

CREAMY SWEDE SOUP

Great for an Autumn night.

INGREDIENTS:

  • Swede (peeled and cubed)
  • Olive Oil (3 tbsp)
  • Onion (1, chopped finely)
  • Carrot (2, sliced)
  • Garlic (1 clove, crushed)
  • Thyme
  • Vegetable Stock (800ml)
  • Cream (140ml)

METHODS:

  1. Coat the swede cubes with oil and roast at 200°C for twenty minutes or until cooked.
  2. In a pan heat the remaining oil and cook the onion, carrots, garlic and thyme leaves.
  3. Once the swede has been roasted add it to the pan with the other cooked vegetables and add the vegetable stock. Simmer for half an hour.
  4. Blend into a puree and stir in the cream. Add salt and pepper to season if needed.

KALE, TOMATO & ONION

Another use of kale!

INGREDIENTS:

  • Olive Oil (2 tbsp)
  • Onion (1, small, finely chopped)
  • Garlic (1 clove, crushed)
  • Ground Coriander (1/2 tsp)
  • Chilli Flakes (pinch)
  • Tomato (1, chopped)
  • Kale (85g, washed, sliced)

METHODS:

  1. The kale should be blanched for three minutes in salt water. Then drained.
  2. Heat the oil in a pan and cook the garlic and onions for three minutes.
  3. When the onions are soft add the ground coriander and chilli flakes. Add the chopped tomato and kale. Cook further for two to three minutes.