Scallops with celeriac purée and apple 
Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
- 1 celeriac, peeled and cubed
- 1pt whole milk
- Salt and black pepper
- 1 bay leaf
- 35g unsalted butter
- 150ml double cream
- 1 lemon
- 1 granny smith apple
- 30g caster sugar
- Olive oil
- 12 shelled scallops, corals removed
- Extra virgin olive oil
Put the cubed celeriac and milk in a saucepan and add a pinch of salt, the bay
leaf and enough water to cover the celeriac. Cook on a medium heat until
tender.
Drain the celeriac over a bowl. then tip into a blender with a little of the
cooking liquid and blend until smooth. Pass through a sieve and then stir in
20g butter and the cream. Season with salt and pepper and a good squeeze of
lemon juice. Keep warm.
Peel and finely dice half the apple then add to a hot frying pan. Sprinkle the
sugar over the top and when the apple starts to caramelise, add 10g butter
and cook for a couple more minutes until the apple cubes start to get some
colour. Remove from the pan and set aside. Thinly slice and matchstick the
other half of the apple just before serving.
Pre-heat a non-stick frying pan, add a dash of olive oil, and then sear the
seasoned scallops for 1 minute before turning and cooking them for a further
30 seconds. Add a small knob of butter to the pan to glaze the scallops,
then remove and set aside.
To serve, dress each plate with little mounds of the purée, topping each with
a scallop and some apple matchsticks. Sprinkle some of the apple cubes
around, and dress with a little extra virgin olive oil.
- FYI Celeriac is a large, knobbly root vegetable and as the name suggests is a
member of the celery family. With a mild, nutty flavour, celeriac is
delicious eaten raw or cooked. Rich in vitamin K it also helps to build
strong bones.
Nutritional information 474 calories 33g fat
Crispy sage pork with roasted beetroot and celeriac and leek gratin
Serves: 4
Prep time: 20 mins
Cooking time: 1½ hours
- 4 beetroot, peeled
- 1 red onion
- Salt and freshly ground black pepper
- Olive oil
- 30ml balsamic vinegar
- 80g breadcrumbs
- 2tbsp sage leaves, finely chopped
- 4 boneless pork loins, trimmed of any fat
- 50g plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- Vegetable oil
For the gratin
- 20g unsalted butter
- 1 large leek, washed and shredded
- 1 clove garlic
- 300ml double cream
- 400ml semi-skimmed milk
- 1 small celeriac, peeled and thinly sliced
- 2 maris piper potatoes, peeled and thinly sliced
- 1tsp Dijon mustard
- Pinch of grated nutmeg
- 50g Cheddar cheese, grated
Pre-heat the oven to 180°C/350°F/gas mark 4. Quarter the beetroot and cut the
onion into wedges. Place on a baking tray, season with salt and pepper and
then drizzle with olive oil and balsamic vinegar, mixing well with your
hands. Roast in the oven for 1 hour, until both vegetables are cooked
through.
Meanwhile, to make the gratin, melt the butter in a large pan and fry the
leeks and garlic for 5 minutes, until softened. Pour in the cream and milk,
then add the celeriac and potato and bring up to a simmer. Cook over a low
to medium heat for 5 minutes, add the mustard, nutmeg and half the cheese,
then season with salt and pepper. Pour into an oven-proof baking dish and
bake in the oven for around 40 minutes. Sprinkle over the remaining cheese
then return to the oven and cook for a further 20 minutes, or until golden
on top.
In a bowl, mix the breadcrumbs with the sage. Dip the pork loins into the
flour, then into the beaten egg, and finally the breadcrumb mixture. Fry in
a pan with some vegetable oil for around 5-6 minutes each side or until
cooked through. Remove and drain on some kitchen paper towel.
Slice each pork loin into pieces and serve with a helping of the celeriac and
leek gratin and some roasted beetroot.
Nutritional information: 1,029 calories 65g fat
- Follow Dean on Twitter @DeanEdwardsChef
