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Sunday, January 2, 2011

First Sunday in January

Using stuff up before going on holiday...

Made veg stock.

Also celeriac lentil salad:

Celeriac lentil salad @ Guardian

80g hazelnuts
200g puy lentils
700ml water
2 bay leaves
4 sprigs fresh thyme
1 small celeriac, peeled and cut into 1cm chips
Juice of 1 lemon
Salt and pepper
4 tbsp olive oil
3 tbsp hazelnut oil (didn't have - used more olive instead)
3 tbsp cider vinegar
6 tbsp fresh mint, leaves picked and washed (used some dried from fridge instead)
Preheat the oven to 140C/275F/ gas mark 1. Scatter the hazelnuts over a baking tray and roast in the oven for 15 minutes. Remove from the oven, set aside to cool down, then chop roughly.
Put the lentils, water, bay leaves and thyme sprigs in a small saucepan. Simmer for 15-20 minutes, or until the lentils are al dente, then drain into a sieve. Remove and discard the bay leaves and the woody sprigs.
Meanwhile, in a large saucepan, bring plenty of water to a boil, drop in the celeriac, along with the lemon juice and some salt, and simmer for 12 minutes, or until just tender. Drain.
In a large bowl, mix the hot lentils (make sure they don't cool down - lentils soak up flavours much better when they're piping hot) with the olive oil, two tablespoons of the hazelnut oil, the vinegar, a few grinds of black pepper and plenty of salt. Add the celeriac, stir, taste and adjust the seasoning as necessary.
If you're serving this straight away, stir in half the mint and the hazelnuts, then pile in a big heap on to a suitable serving dish. Drizzle the remaining hazelnut oil over the top, then garnish with the rest of the mint and nuts.
If you're planning on serving it cold, wait for the lentil and celeriac mixture to cool down, taste again, then make a final adjustment to the seasoning. Add the rest of the hazelnut oil, the mint and the nuts just as you do when serving it hot.

Was pretty tasty.  Liked the other one I made better (with the crisp celeriac and sweet apple), but this was good too, and quite different.

Then baked a turban squash whole as it was too tough to cut uncooked.  Stabbed it quite a lot as I thought it might explode.  Baked at 350F for about an hour.

Squash puree

With nutmeg, almond milk, fake butter and s+p.

Squash, sweetcorn and ginger soup

Fried an onion, garlic and ginger in olive oil.  Added baked squash (scraped out of shell) and 900ml of veg stock.  Cooked a little to defrost stock, then added couple of handfuls frozen sweetcorn.  Cooked 5 min or so, then allow to cool a little, seasoned, and liquidised.  Added some almond milk.  Taste to check seasoning.
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