Vel­vety cele­riac soup with sour­dough Parme­san crou­tons and cel­ery-leaf oil

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Serves 4

For the crou­tons

300g white sour­dough bread, torn into pieces 50g grated Parme­san

For the soup

60g but­ter

2 onions, chopped

1 gar­lic clove, chopped 2 medium-sized po­ta­toes, cut into dice

300g cele­riac, peeled and diced

1.2 litres chicken stock leaves from 50g fresh tar­ragon 110ml crème fraîche ground white pep­per

To serve

a hand­ful of ten­der leaves (about 80g) from the cen­tre of a cel­ery head, finely chopped 6 tbsp ex­tra-vir­gin olive oil Pre­heat the oven to 180C/ gas mark 4.

Line a bak­ing sheet with bak­ing parch­ment, ar­range the pieces of bread on it, then sprin­kle over the Parme­san. Bake un­til golden – about 12-15 min­utes. Keep warm un­til needed.

Melt the but­ter in a pan and add the onions. Cook un­til soft, then add the gar­lic, po­ta­toes, cele­riac, stock and tar­ragon. Bring to the boil, then sim­mer un­til the veg­eta­bles are soft.

Trans­fer to a liq­uidiser or food pro­ces­sor and blend with the crème fraîche un­til very smooth. Trans­fer back to a pan.

Clean the pro­ces­sor, then blitz the cel­ery leaves with the oil and a pinch of salt.

Re­heat the soup, sea­son to taste with salt and white pep­per, and then serve with driz­zles of the cel­ery-leaf oil, and the crou­tons. Warm salad of sautéed smoked eel, pear, pancetta and wa­ter­cress Serves 4

You can buy smoked eel on­line from the Sev­ern & Wye Smok­ery, which sources the fish sus­tain­ably. The meat is white and bone­less, very rich and, when fried in a lit­tle but­ter, as good as a ten­der cut of pork. This is an un­usual and scrump­tious starter – you will be sur­prised how easy it is to con­vert squea­mish eaters into lov­ing eel. For the dress­ing 4 tbsp cider

2 tbsp cider vine­gar 2 tbsp sugar

1 tbsp poppy seeds

For the salad

2 pears, each cut length­ways into 8 wedges

4-6 rash­ers pancetta

2 tbsp but­ter

1 tbsp veg­etable oil 200g smoked eel

100g wa­ter­cress, tough stalks re­moved

2 tbsp hazel­nut oil

1 tbsp shelled cob­nuts or skinned hazel­nuts, toasted and roughly chopped Put all the dress­ing in­gre­di­ents, apart from the seeds, into a pan with half a tea­spoon of salt and sim­mer un­til syrupy and re­duced slightly. Set aside to cool com­pletely, then put the pear slices in a bowl and pour in the dress­ing, adding the poppy seeds Toss to coat, then set aside.

Place a fry­ing pan over a low heat, and lay the pancetta slices in it. Cook gen­tly, turn­ing once, un­til crisp. Drain on kitchen pa­per.

Clean the pan, then add the but­ter and veg­etable oil and place over a medium heat. When the but­ter be­gins to foam, add the eel and brown it for about a minute on each side, then re­move from the heat and flake it into bite-sized pieces.

To build the salad, put the wa­ter­cress on a serv­ing plate and dress with the hazel­nut oil.

Scat­ter the eel over it, then the pears, pancetta (left whole or bro­ken up), and cob­nuts/ hazel­nuts. Serve im­me­di­ately. Braised bor­lotti beans and sausage with a pars­ley, le­mon and ca­per gre­mo­lata Serves 4

Thick and creamy with nub­bles of sausage meat, melted gam­mon and soft red bor­lotti beans. The pars­ley and ca­per mix­ture fresh­ens the dish beau­ti­fully. 4 large sausages, prefer­ably Ital­ian-style with­out bread­crumbs 3 tbsp duck fat

8 slices back ba­con, rind and fat re­moved

1 onion, finely chopped 1 medium car­rot, finely chopped

4 gar­lic cloves, chopped 1 tbsp tomato purée 1 tsp sweet bal­samic vine­gar 500ml chicken stock

2 x 400g cans bor­lotti beans, drained

To serve

4 tbsp chopped flat-leaf pars­ley

2 tbsp drained and washed ca­pers, chopped zest of 1 le­mon

2 tbsp ex­tra-vir­gin olive oil Re­move the sausage meat from the skins (run a knife length­ways down the cas­ing and scoop out the meat), then shape the meat from each sausage into two oval meat­balls.

Heat half the fat in a fry­ing pan and brown the sausage balls on all sides – don’t cook them through – then set them to one side. Quickly cook the ba­con, then roughly chop it and set aside.

In the same pan, add the rest of the fat with the onion, car­rot and gar­lic. Cook over a low heat un­til soft, about 10 min­utes, then add the tomato purée and vine­gar.

Add the chicken stock, beans, sausage meat­balls and ba­con, then cover with a lid and sim­mer for 30 min­utes. Mix to­gether the pars­ley, ca­pers, zest and oil and, when the stew is ready to serve, scat­ter it over the top. Serve with good crusty bread.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.