vegetarian
Preparation time: 20 minutes Cooking time: 40 minutes tips
To serve: fill a ramekin with rice, invert it onto the plate and top with the wilted spinach. Slice the parcel in half diagonally and serve next to the rice with a little puddle of the pesto sauce from the salmon recipe. Top with a sprig of parsley. budget tips monday
notes and tips
vegetarian
Celeriac and pesto filo parcel
Serves: 1 Cooked: at oven temp 375F / 190C
½ celeriac bulb, peeled and sliced thickly
25g butter
1 portion of homemade pesto from salmon recipe
2 sheets filo pastry or 1 sheet brick pastry
25g butter, melted 20g grated beaufort sprig of parsley to serve
Preparation time: 20 minutes Cooking time: 40 minutes tips
Celeriac is a root form of the celery plant. It is a light root with bags of flavour and works well with our home made pesto.
1. As soon as you peel and slice the celeriac get it into salted water and bring to the boil. Boil for 2-3 minutes or until just tender then drain well. Fry in the butter until browned, season with salt and pepper and leave to one side. 2. Lay a sheet of filo on a clean work surface, brush with butter and lay the next sheet on top. Pile the celeriac slices into an oblong about 10cm x 5cm and spoon over the pesto and sprinkle with the cheese. Fold the pastry over and around to make a well sealed parcel. 3. Brush with melted butter and bake for 3 minutes or until well browned.
To serve: fill a ramekin with rice, invert it onto the plate and top with the wilted spinach. Slice the parcel in half diagonally and serve next to the rice with a little puddle of the pesto sauce from the salmon recipe. Top with a sprig of parsley. budget tips monday
Trim a little salmon off before you cook. Then put these pieces into a bowl with a drop of water and a little salt. Cover with cling film and microwave for a minute or until opaque. Allow to go cold. Use as a little dash of salmon with cream cheese on a mini scone or croute.
Make extra pesto as it will make a fab lunch for you but also great warmed through, added to a little crème fraiche for a warm dip as a little pre-dinner taster.
Save time and cook onions ahead:
notes and tips
Many of our recipes ask you to soften the onions in butter or oil or both before adding the liquid. It is this slow cook in oil that will give your food a fabulous flavour so don’ t skimp here. This, however can seem a chore so why not work out how many softened onion you need in 1 week – possibly a dozen? Then peel and chop a dozen on Saturday or a bad weather day. Cook them all together( this is much easier than cooking one anyway as they‘ sweat’ better in larger quantities) and once cooked( it may take about 20 minutes) then store in a covered bowl in the fridge,. They will happily last a week. Then each time you asked for softened onion all you have to do is spoon them out, put on the stove and you are cooking in minutes! dietary requirements: vegetarian: OK
vegan: NO, see alternative vegan recipes
dairy free: NO, as vegan
nut free: NO, make a portion of the pesto without walnuts
gluten free: NO, serve the celeriac in a terracott pot, topped with some pesto and a simple cheese sauce made from equal quantities of mascarpone and grated chess, then baked in the oven