Celeriac or celery root is an ugly little vegetable but tasty. It requires peeling and needs a sharp knife to cut it into slices – but all is worth it. When I lived in France it was often served grated with mayonnaise as an appetizer/starter. I decided to roast it with olive oil, rosemary and sage. Delicious as accompaniment to roast chicken or other meats. I cut the peeled celeriac into slices about 1/2 inch thick and then cut into triangles (like a pizza slice). Celeriac comes in various sizes so cut enough for however people you are catering for. Toss in olive oil, season with salt and freshly ground black pepper. Then tear up some rosemary and sage and sprinkle over. Cook in oven at 375 degrees for half an hour.
A vegetarian/vegan delight full of goodness and iron with a sprinkle of cayenne pepper. Couldn’t be simpler.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
1 can chickpeas – drained and rinsed
10 oz. baby spinach – rinsed
Pinch of two of cayenne pepper
Heat oil in skillet/frying pan and when sizzling add garlic – let cook for a few seconds, then add chickpeas and cook until golden brown.
Remove chickpeas from pan and add rinsed spinach (there should be enough water left on leaves to wilt the spinach). When spinach is cooked wrap in a clean T-towel to get rid of excess water.
Place spinach in a serving dish, top with chickpeas and sprinkle with cayenne pepper.
Have only eaten a prawn/shrimp curry but never a fish curry. This curry has a blend of Asian/Indian flavors and is medium spicy. I think this might also make a good fish pie mixture topped with mashed potato.
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
Thumb-sized piece of ginger – grated
2 tsp. garam masala and 2 tsp. curry powder – mixed together
1 can lite coconut milk
10 oz. cod – cut into bite size pieces
5 oz. spinach
1 tbsp. mango chutney
Place oil in a skillet/frying pan and when sizzling add onion and garlic. Turn heat down and let soften.
Add ginger and half the spices and cook until you can smell the spices.
Pour in can of coconut milk.
Toss fish in the other half of the spices.
When coconut milk is bubbling add fish, spinach and chutney, turn down heat, cover skillet with a lid and cook for around 8 minutes until fish is nicely cooked through.
Harissa paste is a fiery North African pantry staple now fairly readily available in supermarkets. This recipe is quick as all the ingredients go into an ovenproof dish at the same time – onion, garlic, baby potatoes, cherry tomatoes, black olives and chicken breasts (I made 4 diagonal cuts in each breast, then spread with harissa paste and made sure the paste went in the cuts as well).
2 tbsp. extra virgin olive oil
1 medium onion – finely chopped
1 large clove of garlic – grated
10 baby potatoes – halved
18 cherry tomatoes
18 black olives (without pits/pips)
2 chicken breasts – with 4 slits cut into each breast
2 dessertspoons of harissa paste
Place oil in an ovenproof dish and add the rest of the ingredients except for the harissa paste. Tossing them to coat in the oil.
Spread the harissa paste over the chicken breasts and make sure it goes into the slits too.
Place in oven at 375 degrees for 45 minutes.