RECIPE
Baked celeriac with red pepper sauce & wild boar prosciutto
Eva Humphries
SERVES 2
• 1 small celeriac
• 80g cooked barley , quinoa or similar grain
• pinch of sea salt , plus extra
• 50g wild boar prosciutto
• rapeseed oil , for frying the eggs
• 2 duck eggs
For the dukkah
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tbsp sesame seeds
• 50g blanched hazelnuts
For the chimichurri
• 1 bunch parsley , finely chopped
• ½ bunch oregano , finely chopped
• 1-2 shallots , finely chopped
• 1 garlic clove , finely chopped
• 1 red chilli ( optional ), finely chopped
• 1 lemon , juiced
• Italian olive oil
For the red pepper sauce
• 2 red peppers
• 75g sundried tomatoes ( drained weight )
• 100g chopped tomatoes
1 . Heat the oven to 180C / 160C fan / gas 4 . Wrap the celeriac in foil and bake for 1 hr , until the celeriac is soft and cooked through . Cut it into two ‘ steaks ’ and slice the skin off . Keep warm by wrapping loosely in foil and covering with a tea towel . 2 . Season the grains well with sea salt and black pepper . To make the dukkah , put all of the ingredients on an ovenproof roasting tray and roast for 10 mins until the spices are fragrant and the hazelnuts golden . Allow the dukkah to cool completely , then pulse in a blender to roughly break it up . Set aside . 3 . To make the crispy wild boar prosciutto , lay the prosciutto slices on a baking tray and cook until crispy ( about 10 mins ). For the chimichurri , put all of the ingredients ( apart from the lemon and oil ) in a bowl , add ½ the lemon juice , a pinch of sea salt and stir in enough olive oil to give it the consistency of pesto . Taste and add more lemon if needed .
4 . Heat the grill to high . To make the red pepper sauce , cut the sides off each pepper and lay them on a roasting tray , skin-side up . You should have four flat pieces per pepper . Put the pepper slices under the hot grill and grill them until the skin blackens and blisters . Remove and set aside to cool . 5 . Once the pepper pieces are cool enough to handle , peel off the blackened skin and transfer the pepper flesh to a blender . Add the sundried tomatoes and chopped tomatoes , then blend until completely smooth . Warm the sauce through in a small pan . Fry or poach the duck eggs . 6 . To serve , put 2 tbsp roasted red pepper sauce on a plate and swirl to form a circle . Add 2-3 tbsp grains , a celeriac steak and a duck egg . Top with 2 tbsp chimichurri and 1 tbsp dukkah . Finish with the crispy wild boar prosciutto .
32 bbcgoodfoodshow . com # bbcgfsw