Friday April 15, 2016

Recipe For the Weekend

Happy Friday! You may have spotted that over on Instagram all week we’ve been celebrating our new book by Mat Follas, Vegetable Perfection, with a #VegoftheDay picture by the very talented Steve Painter. We've been enjoying highlighting the beauty in vegetables, and how looking beyond the supermarket packaging and uniformity can reveal some real treats! Today’s picture was a beautiful salad of celeriac remoulade with heritage beetroot and since we’re so keen to make it ourselves this weekend, we decided to share. Enjoy!

Celeriac remoulade with heritage beetroot and fennel

PREPARE: 60 MINUTES COOK: 45 MINUTES SERVES: 4

The balance of the flavours is the key to this dish. The wonderful earthy, sweet flavours of the beetroot/beets, the peppery celeriac, the nutty oil and the fragrant fennel fronds to finish combine for melt-in-the-mouth perfection.

8 beetroot/beets of various colours

1 celeriac/celery root

1 teaspoon English mustard

2–3 dashes of Tabasco sauce

1 bag of fresh rocket/arugula

fennel fronds, to serve

salt, to season

MAYONNAISE (OR SUBSTITUTE NO-EGG MAYONNAISE)

200 ml/3/4 cup first-press rapeseed oil, plus extra to serve

1 egg

1 teaspoon white wine vinegar

a pinch of table salt

First, make mayonnaise for the remoulade; you will need a handheld electric blender and a jug/pitcher of about 300-ml/10-oz. capacity that is only slightly larger in diameter than the blade end of the blender for following this method. Add the oil, egg, vinegar and salt to the jug/pitcher and wait for the egg to settle to the bottom, capture the egg under the base of the blender and, in short bursts of 2–3 seconds, pulse to emulsify the oil and egg together to form mayonnaise. Continue pulsing and slowly draw it up the jug/pitcher until all of the oil is combined to make a thick, yellow mayonnaise.

Alternatively use 250 ml/1 cup of store-bought mayonnaise or a No-egg Mayonnaise.

Preheat the oven to 180°C (350°F) G as 4.

To prepare the beetroot/beets, heavily salt them and wrap tightly in foil. Place on the middle shelf of the preheated oven and roast for about 45 minutes.

Test if they’re cooked through by poking with a toothpick; it should be soft to skewer. Remove from the oven , unwrap from the foil and leave to cool for 30 minutes. Carefully peel off the outer layer, which should fall away easily, leaving you with beautifully cooked beetroot/beets. Slice into thin slices and set aside.

To make the remoulade, peel the celeriac/celery root and carefully chop into matchstick-sized pieces. Mix with the mayonnaise. Add a generous teaspoon of English mustard and a few dashes of Tabasco, to taste.

Assemble a handful of rocket/arugula on each plate. Spoon the remoulade over and arrange the sliced beetroot on top. Drizzle with a little rapeseed oil and decorate with fennel fronds.

Authors

The Butcher, the Baker, the Wine and Cheese Maker by the Sea

By Jennifer Schell

A celebration of British Columbia’s coastal cuisine with recipes and fork-lore from the region’s farmers, artisans, fishers, foragers, and chefs.

The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up Canada’s west coast food culture.

Discover some of the most diverse and delicious food on the planet—from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton.

In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area’s experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes.

The follow-up to the international award-winning The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, this collection is a commemoration of the intricate community, network, and culture that defines British Columbia’s coastline and the abundance it has to offer.

100 delicious recipes for roots, bulbs, shoots and stems

By Mat Follas

More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower. Vegetable dishes are now storming the menus at some of the world’s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. Organized by type of produce, there are recipes for root veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard. Choose from Smoked Parsnips with Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils. Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here.