Celeriac puree with honey

This side dish is often created on shows such as Masterchef and merely smeared over the plate as a smudge. However, do not dismiss it as a pointless bit of presentation or an attempt to make the dish sound classy. Celeriac puree is a very tasty side dish that would accompany roast lamb or beef superbly.

Ingredients

One large celeriac
25g butter
250ml milk
1 heaped teaspoon of thick honey
salt and pepper to taste

Method

Firstly trim the thick skin off the celeriac root and then cut it into cubes.
Place in a pan and cover in water and then bring to the boil and simmer for 15 minutes.
Drain the water and leave the part boiled celeriac to one side while you melt the butter over a low heat.
Now add the celeriac and honey the pan and mix together.
Add the milk and leave to simmer for 10 minutes.
Using a hand blender turn the mixture into a puree, or a very soft mash.
Add salt and pepper to taste.

Serve with roast meat and gray.

Read more...

Mixed game meat and tomato stew

Following interest in a previous game meat recipe, I decided to attempt a new creation. While the first was a casserole this one can be a classed a stew. What is the difference between a casserole and a stew? Follow the link to find out. This recipe focuses on the flavour of the game meat, a rich tomato sauce, a strong taste of thyme with celeriac providing the substance.

This has only been tested the once, but it was an overwhelming success, so I am confident in recommending it.  Don't worry if you have alternative game meat for this dish as it will work with venison and others just as well.

Serves: 4 as a main meal

Ingredients
350g mixed game meat - pigeon, partridge, pheasant and mallard.
400ml tin of chopped tomatoes
600ml of beef stock
Half a medium celeriac - cubed (pictured below)
1 medium onion
2 cloves of garlic
2 medium carrots
2 fresh tomatoes
1 tbsp tomato puree
3 sprigs of thyme
2 tsp of dried thyme
2 tsp of salt
1 tbsp of coriander powder


Method

1. In a little olive oil in a large saucepan heat the chopped onion and garlic until soft.
   
2. While that is cooking, mix half the salt, coriander powder and dried thyme with the chopped game meat in a bowl.
   
3. Add the meat to the onion and stir continuously or the meat will stick to the pan.
   
4. After 5 minutes add the tomato puree and tomatoes roughly chopped (not the tin), mix and reduce the heat.
   
5. Now add the beef stock, tin of chopped tomatoes, cubed celeriac and sliced carrot. Using scissors cut the sprigs of thyme and add to the saucepan.
   
6. Add the remainder of the salt, stir and place the lid on the pan.
   
7. Now leave to simmer of an hour, stirring occasionally.
   

Serve with steamed green vegetables and jacket potatoes.

Read more...