From 'Restaurant at Home' on The Afternoon Show with Brendan Fuller
Salt baked celeriac, green apple, hazelnut
Prep time 20 mins cooking 3hrs
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1tbsp thyme
• 1 celeriac, each weighing 400g
• 80g crushed hazelnut
• 50g Celery leaf
• 2 granny smith
• 50 ml Rapeseed oil
• 200ml Green apple juice
• 50mlApple cider vinegar
• 50g Sugar
• 3g agar-agar
• 20ml lemon juice
• 100ml water
• Chopping board
• Mixing bowls
• Rolling pin
• Hand blender/food processor
• Oven tray
• Mandolin/ grater
Preheat the oven to 160°C/gas mark 3
combine the salt, onion, garlic, thyme, and mix thoroughly wash and trim roots of celeriac, coat in oil amd spread seasoning mixture around evenly.
With a sheet of Tin foil wrap around celeriac bringing the crease to the underside of Celeriac and place in baking tray and into the oven, place hazelnut into the oven simultaneously for 6 mins or till golden brown.
Add juice, vinegar sugar to pan bring to boil add agar-agar simmer for 2 mins and pour onto a tray and refrigerate.
After 2.5 hours, take a knife or metal skewer and pierce the skin; you should feel no resistant, remove it from the oven. Take out of tray and set aside
Let cool for about 20 mins wearing latex gloves carefully remove the celeriac, it will still be quite warm and peel using a sharp knife peel and square up celeriac discard skin for composite keeping trimmings roughly cut 12 2in Square blocks outs Keeping all trimmings.
With trimmings using hand blender or food blender blend to smooth puree add rapeseed oil 10mls stiff puree consistency correct seasoning place in a piping bag set aside, crush hazelnuts using rolling pin inside a sandwich bag of whatever is handy, using a mandolin or a Sharpe knife cut the apple to match size pieces and store in lemon water till needed, pick celery leaf and place in ice water till required, take the apple from the fridge and blend zig-zag with a hand blender or food blender place in the piping bag till needed
Warm a pan, add remaining oil and sear off cubes of celeriac on each plate add 3 cubes in a zig zag now use puree piped in zig zag shape from left to right next to the cubes zig-zagth Apple, go in opposite zig-zag, finish by garnishing with hazelnut, celery leaf and apple
Best served room temperature.