Grilled celeriac with crab
Ingredients
- g White crabmeat
For the pickled celeriac
- g Sugar
- g Water
- g Vinegar
- g Celeriac
For the sharp apple
- Apples (Granny Smith are good)
- Lemon
- tsp Sugar
- tsp Sunflower or rapeseed oil
For the express spring onion mayonnaise
- Egg yolks
- Free-range egg
- tbsp Mustard
- ml Rapeseed or sunflower oil
- bunch of spring onions (use the green parts only)
- tbsp Lemon juice
- Salt
For the rye crumbs
- Rye loaf
- tbsp Olive oil
- Salt
Instructions
Grilled celeriac
Bake the celeriac whole, just as it is, at 180°C/160°C fan/gas 4 for about 40 minutes (the time depends a bit on the size of the celeriac). The skin insulates it from the heat and the celeriac cooks in its own juices. This is a technique for bringing out the true celeriac flavour.
Cut away the skin and slice it a little over 1cm thick. Then grill on the barbecue over a medium-high heat.
Pickled celeriac
Mix the sugar, vinegar and water in a saucepan and bring to the boil until the sugar has dissolved. Cut the celeriac into dice. For quick-pickled celeriac, cook them in a little of the pickling liquid. Ready to serve in about 2 minutes.
Pickling: for the best results, leave the celeriac dice in the pickling liquid for about 4 hours.
Pickled celeriac can be made in big batches. Keep it in a sterilised Kilner jar and it will last 6 months. If you want a quick-pickled celeriac, cook the celeriac briefly in a little pickling liquid — then it's ready to serve in 2 minutes.
Sharp apple
Peel the apples and cut them into dice. Toss them in the juice of 1 lemon, the sugar and the oil. Leave them in the fridge to marinate for about 20 minutes, or until the sugar has dissolved and been absorbed by the apple.
Express spring onion mayonnaise
Finely chop the spring onion and put it with all the other ingredients in a tall jug or container. They will naturally settle into layers, but that's exactly how it should be! Put the stick blender right at the bottom, blitz until the mixture starts to thicken, then lift the blender slowly up towards the surface. In 20 seconds you have homemade mayonnaise.
Rye crumbs
Cut the crust off the rye bread. Blitz it in a food processor to crumbs and put them in an ovenproof dish. Toss with the olive oil and salt. Bake at 160°C/140°C fan/gas 3 until crisp, about 15 minutes. Stir now and then so the crumbs cook evenly.
For the pickled celeriac
For the sharp apple
For the express spring onion mayonnaise
For the rye crumbs
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