oliveoilandlemon

recipes for healthy living

Tag: celeriac

Roast Chicken with Baked Celeriac Chips and Sumac Couscous

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Add a little middle eastern magic with a couscous laced with Sumac complimented by chicken baked with a garlic and lemon marinade, accompanied by celeriac chips- perfect for an easy weekend supper. Marinade the chicken in the morning to save time and add flavour. If you only have boneless chicken then make up skewers and throw them on the barbie or griddle pan instead. Perfect summer eating full of flavour and goodness. Try what I did and say nothing about the celeriac, I just called them chips and they went down a treat.

Chicken
1 lemon, grated rind and juice
2 tbsp olive oil
2 Cloves of Garlic mashed and chopped
Salt and pepper
2 Bone in chicken breasts

Combine the marinade ingredients and leave in the fridge at least 3o minutes preferably the day.
Tip out onto a flat baking tray, season and bake until cooked through at 180C – about 30 minutes but check to ensure its fully cooked.
Leave to rest for about 5 minutes.
Portion by cutting through just after the wing, Serve with couscous and celeriac chips on the side.

For the couscous salad
200g couscous
1 stock cube dissolved in 250ml boiling water
2 tsp sumac
2 tbsp olive oil
Salt and pepper
Small bunch flat leafed parsley, roughly chopped
2 red peppers from jar of roasted peppers
3 spring onions peeled and chopped

Pour couscous into a bowl , stir in the sumac and pour over the stock
Stir to combine and cover and leave for about 10 minutes then fluff with a fork.
Stir in the chopped veggies and parsley, season and leave aside until required.

For the Celeriac Chips
1 small celeriac peeled and cut into chips
marinade made from 1 tsp each of cumin, sweet paprika, 1/2 tsp cayenne and celery salt, pepper to season, mixed in 3 tbsp oil
Tip the celeriac chips in, toss well to cover with the marinade then bake at 180 for about 20 minutes until cooked through.

Celeriac Remoulade – Perfect Summer Slaw

The weather outside is amazing and despite having to go to work (a recent development) I found time to take plan some recipes and make some lovely meals. All mostly on the Barbie with salads to go with it. Not a lot of preparation involved so perfect for working folks or if you want to maximise your time outdoors.




We have been eating this celeriac slaw all week since the good weather started – as an accompanied to barbq’d chicken, as a side with some dressed crab, on a platter with some meats and I even took some leftovers to work. Another bonus is that it is rich in phosphorous and potassium, as well as good for Vitamin C & B6. When buying the Walnut Oil, ensure that you check the label for confirmation that the nuts have been roasted otherwise a lesser quality oil results. And it’s not an oil for cooking with so keep it for great dressings and recipes like this.

1 Head of celeriac – about 500gr
Juice of one lemon
56gr good quality mayonnaise
28gr Dijon mustard
100gr walnuts chopped
14ml walnut oil

Don’t make this too much in advance as you don’t want the celeriac to become too wilted from the dressing.
Peel the celeriac and slice into strips or julienne if you prefer. I use the food processor or mandolin for this – if you are doing it by hand, a good tip is to put it into the fridge to soften slightly before starting the chopping.
As you peel and slice the celeriac, ensure to squeeze over the lemon juice to prevent discolouring.
Whisk the remaining ingredients together with the exception of the nuts to make the celeriac dressing.
Shortly before you are going to serve, toss the celeriac in the dressing and sprinkle through the chopped walnuts.

Duxelle of Mixed Mushrooms Celeriac and Carrot

A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly as a stuffing for chicken breasts which I have done here as well as serving some on the side. This amount makes enough to fill 4 chicken breasts or 2 breasts and some over for a side dish. The flavours of mushroom and celeriac work really well together and I added a glug of madeira to the pan which also is the perfect partner for mushrooms. Topped with cream and really well seasoned, this tastes so good – even someone who thought they did not like celeriac, absolutely loved it.

4 carrots peeled and diced finely
About 30gr mixed mushrooms roughly chopped
2 slices from a big celeriac diced finely – make sure you roughly have the same amount as the carrot
A glug of madeira (say 30mls)
100ml cream
salt and pepper
2 small shallots finely chopped
1 big clove garlic peeled and crushed and mashed
20gr butter
2 tbsp rapeseed oil

Melt the butter and oil in a medium pan and add the shallot and garlic and fry until softened.
Tip in the carrot and celeriac and toss to coat in the butter oil.
Season well and cook for about 5 minutes with a lid on to begin softening the vegetables.
Tip in the mushrooms and toss to coat and cook on a medium heat.
Turn up the heat momentarilly and then tip in the glug of madeira and let it burn the alcohol off then turn back to medium.
Add the cream and stir.
Cover until the veggies are cooked. Make sure you don’t boil the cream.
If you are using to stuff the chicken breasts then spread out on a plate to cool
When it is cool, make a pocket in the chicken fillets (free range), season them well and stuff with the mixture. Cook in the oven for about 20 minutes at 180C and then served on a bed of Celeria Mash (I knew the rest of it would come in handy) with the rest of the duxelle on the side.
ready to cook
Absolutely delicious, really easy, very tasty and a great way to liven up chicken.

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