This week, Castle Terrace chef Dominic Jack shares two delicious vegetarian recipes.
Veloute of celeriac, with pan-fried quails’ egg and crispy crouton
400g of celeriac
500g vegetable stock
100g double cream
36x 1cm celeriac, diced
Pan-fried quails’ egg
Thin bread croutons
Melt butter and add thinly sliced onion, then cook for 5 minutes without colouring.
Add chopped celeriac and cook for a further 5 minutes. Add vegetable stock and bring to the boil. Turn the heat down so the soup is simmering. Cook for a further 20 minutes until the celeriac is cooked. Add cream and season. Mix with a blender and pass through a sieve.
Pan fry the celeriac until golden brown and add basil to garnish
Poached pears in hibiscus served with nougatine, pear sorbet and a coriander syrup
8 whole pears
150g red wine syrup
500g red wine
25g pear liqueur
35g flor de Jamaica/hibiscus
1 tbsp coriander seeds
1tbsp roasted ground coriander
175g unsalted butter
90g egg yolks
1.5g baking powder
1 tbsp coriander seeds
To make red wine syrup, place red wine, sugar, water, pear liqueur, flor de Jamaica/hibiscus and coriander seeds into a pan over a medium heat for 1 hour (do not boil). Pass through a sieve and discard the “bits”.
To make the poached pears, peel and chop pears and discard the stalk, base and peel. Cut 2 cylinders measuring 1cm x 5cm from each pear and core. Place the core into the middle of the pear to maintain shape during poaching. Vacuum pac k the trimmings and poach in the water bath for 45 minutes at 90C (until soft). Vacuum pack the cylinders with red wine syrup and poach for 30 minutes at 90C.
To make pear sorbet, add glucose, sugar and water into a pan and bring to the boil, mixing as you go. Place the pear trimmings into the blender and pour in the syrup until the fruit is covered and place in the freezer. When frozen, put into an ice cream machine and start the machine. To make nougatine, place sugar, honey, hazelnuts and almonds into a pan and caramelise. Tip on to a tray and leave to cool. When set, blend until sandy in consistency.
To prepare coriander tuille, place fondant and glucose into a pan and bring to 150C. Once the temperature has been reached, add 1tbsp roasted ground coriander and stir rapidly. Pour on to a tray and allow to set. Once set, break the caramel into the blender on a higher speed for 6 seconds. Pass the coriander caramel through a sieve in a thin layer on a baking sheet. Place in the oven at 170C for 2-3 minutes. When set, break into pieces.
To make sable breton, place sugar and unsalted butter into a mixing bowl and beat until fluffy. Add yolks, mixing thoroughly. Whisk flour, cocoa and baking powder together. Add the ingredients together. Roll between two sheets of baking parchment to 0.5cm thick. Freeze. When frozen, cut into discs and place into moulds – cook for 6 minutes at 170C .
To make the coriander reduction, add water, sugar and coriander seeds. Place the ingredients into a pan and bring to the boil, making sure the sugar is melted. Put into a blender with the fresh coriander and blitz. Pass through a thin sieve twice.