Collect from 30th Oct
1st Oct - 18th Dec (order 11 days in advance)
P/Code
105118
Item No
1365

Simon Rogan Salt Baked British Celeriac Recipe Kit

In stock
New
£18.00
1.89kg
Serves
2

Create seasonal inspired dishes at home using selected, local ingredients with our easy to follow Booths let’s cook with Simon Rogan recipe kits, designed for us by multi-Michelin starred chef and restaurateur Simon Rogan.

Salt baked British celeriac with pan-fried, crispy British oyster mushrooms, British cabbage and a smoked garlic and Longley Farm cream sauce with dill infused oil made by Simon Rogan’s team of chefs in Cumbria.

Ready to Cook
Suitable for Vegetarians
Ingredients
Ingredients:

1 x British Celeriac (CELERY)

250g Plain Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin)

1 x British Cabbage

150ml Pot Longley Farm Double Cream (MILK)

140g Salt

125g Lancashire Oyster Mushroom

15ml Simon Rogan Dill Oil (Rapeseed Oil, Dill)

3 x Cloves Smoked Garlic

Due to packing methods and suppliers own processes Booths recipe boxes may also contain low levels of the following allergens: Fish, Crustaceans, Molluscs, Egg, Soya, Sesame, Sulphites, Mustard, Lupin, Nuts and Peanuts.


Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 1.89kg
Serving Size (Max): 2
Manufacturer Address: Produced for E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: Yes
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1 Preheat oven to 200°C / Fan 180°C / Gas Mark 6. Mix 250g flour (half the pack), 140g salt and 150g water, knead until it becomes a pliable dough. Roll to a rectangle, approximately the size of A4 paper. Cover the celeriac with the dough ensuring you leave a small hole in the top for steam to escape. Bake in the oven for 80-90 minutes.

2 Remove the root and outer leaves of the cabbage and discard. Halve the cabbage, then slice the leaves as thinly as possible. Prepare the mushrooms by tearing them into strips, then press 3 cloves of unpeeled garlic with the back of a knife.

3 Place the garlic, including skins in a small saucepan and cover with the cream, bring to a boil and simmer for 1-2 minutes. Season with salt to taste and leave to one side to infuse for 30 minutes.

4 Add 1tbsp of oil to a frying pan on a medium-high heat. Fry the mushrooms for 3-5 minutes until crispy, then season with a pinch of salt. Set to one side on a dish layered with kitchen tissue.

5 Remove the celeriac from the oven and allow to cool for 10 minutes. Remove the outer crust and discard (this is not used in the final dish). Add 1tsp of oil to the empty mushroom pan, top and tail the celeriac, peel off the skin with a knife then quarter. Fry over a medium heat for 5-7 minutes until each side is nice and golden.

6 Add 50g of butter to a fresh saucepan on a low-medium heat, cook the cabbage for 4-5 minutes until it becomes soft and tender. Season with salt and pepper to taste.

7 Re-boil the garlic infused cream and strain through a fine sieve into a small sauce pan. Add the dill oil to the cream and stir 2-3 times. Place serving plates into the warm oven for 1-2 minutes.

8 Ensure each component is piping hot by re-heating. Spoon half of the cabbage on to the centre of each plate. Slice the celeriac width ways into 4 and place on top of the cabbage. Garnish the golden celeriac with the crispy mushrooms sprinkled over the top. Spoon on the smoked garlic and dill sauce.


Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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