As some one who eats with their eyes, I was a bit worried while making this sauce. It was PINK... then it went a muddy green colour (due to the Stilton) but be patience...it gets better ....it turned out to be a mushroom-y colour which was quite appetising in the end. Thankfully it tasted wonderful. It had a rich depth to it due to the red wine, the cheesy Stilton gave it a creamy punch and the bouillon added that little bit extra. Great sauce!!!
Celeriac & Swede Rosti This recipe was adapted from Ronnie's menu from the TV programme 'Come dine with me' It looks a little burnt in the photograph, but it wasn't. I made mine with equal parts of celeriac and swede and they turned really well. Next time I will make them a little thicker. It did a very good potato substitute sitting under the steak, the juices ran into it and made it even tastier!
Served with french beansThe secret to a good meal is good meat. I love my butcher! Rod sources his meat from local farms (usually within a fifty mile radius of Gloucester.) He is absolutely committed to supporting local farms and fresh meat suppliers – and equally committed to the very best quality. I pan fried the fillets in a hot pan for 20 seconds then put in to a hot oven for 10 minutes (we like it rare) It was perfectly cooked!
Dan always looks at me funny when I serve anything mushroom coloured, but then always seems surpised when it's actually really tasty. The rosti looks good, nice and crisp.
ReplyDeleteI always get shoulder-charged out of the way by teaspoon wielding lunatics if there's any sauce left in the pan. It's even nicer made with Port but it's a bit too carby for IPD.
ReplyDeleteDelicious looking meal Tulip! I love the idea of a celeriac and swede rosti!
ReplyDeleteI'm afraid all teaspoon weilding lunatics are held at bay in my house. I save leftovers in little pots to freeze for weekday meals. I'm such a spoil sport!!!
ReplyDeleteRosti's were all crispy at the edges and soft in the middle, I will be making these again and again.
Hi Tulip
ReplyDeleteHow many did that rosti recipe serve? The quantities look quite low to me (220g total) so I'm imagining two?
Wondered also what other cheese might work in this sauce if you don't like blue cheese?
Thanks!!
Anon - The rosti served 2 healthy appetites. If you don't like stilton, use another strong flavoured cheese...I'm sure you could get away with a mature cheddar if that takes your fancy?
ReplyDeleteAnon
ReplyDeleteYou need a cheese that will melt without going stringy. As an alternative I'd use Boursin black pepper or Boursin garlic and chives. Wensleydale/Lancashire/Cheshire would work ok too.
Tulip - my rosti won't stick together and so I couldn't get it nice and crispy - I just had a brown mush!
ReplyDeleteAny ideas would be much appreciated, thank you
Anon - Did you use the correct amounts, what about the way you grated them, I did mine in the processor on a fine grater, if you used a hand grater you might have got a bit more liquid out of your veg...if so, this would need to be squeezed out of it otherwise it would go soggy.
ReplyDeleteHas that helped? If not, let me know and I'll give Bee a shout...I bet she'll be able to help!
I used equal amounts of celeriac and swede and didn't measure butter or oil! I virtually didn't get anything out when I squeezed it.
ReplyDeleteI had the same problem when I made it with potato so am obviously doing something wrong!
It tasted good tho and a wonderful idea! Hokeycokey
Anon
ReplyDeleteYou need to use a clean tea towel or muslin. Put the grated veg in the middle of the cloth and pick up all four corners. Twist the cloth until you have a ball of grated veg at the bottom. Keep twisting to squeeze out as much liquid as possible - you might be surprised at how much comes out! Then carry on with the recipe. It makes a huge difference to the end result.
Thank you Bee, I will try that next time, probably later in the week.
ReplyDeleteI would imagine that if its crispy it will be really delish!
Bee, thats what I have done with potatoes ones in the past, but didn't need to do it with my celeriac and swede.
ReplyDeleteHK - I do agree, it would be much nicer if its crispy!
Well, I tried again and squeezed it for all it was worth and still it fell apart. I did however do it with BNS instead of celeriac as I ran out!
ReplyDeleteI'm going to try it again tonight, just half the quantity for one person in the middle of the pan and put more oil and butter in and cook it slightly slower and see if that does the trick!