Tulip's Kitchen: Celeriac Bravas with Gammon

Friday 9 May 2008

Celeriac Bravas with Gammon

Used my new pampered chef knife and it went through this celeriac like butter (well ok...hard butter)

Golden brown!

Topped with the lovely tomato chilli sauce

Served with gammon

This was delicious, I don't know why I didn't try it earlier, it heated up real well, I had it for lunch.

5 comments:

Raquel said...: Tulip that looks soooooooooo good. However, I have never been able to find celeriac around these parts, so will not be able to make this until I can get to the city.; 9 May 2008 at 21:10
Tulip said...: I wonder if you could get it frozen? Its a shame if you can't get it as it is lovely stuff.; 9 May 2008 at 23:03
Marie Rayner said...: That looks delicious Tulip! I'm almost ashamed to see you next weekend. I am sure I am twice as fat as I was the last time we met, and you will be all svwelte and sylph like!; 10 May 2008 at 14:17
Tulip said...: Marie, I sent you the book...what ARE you waiting for???; 13 May 2008 at 08:05
Heatherfeather said...: I tried this tonight, serving with hot dogs instead of ham, since that was what I had. My daughter wouldn't eat more than a bite, but I really enjoyed the celeriac - first time I think I have tried it before.; 14 May 2010 at 23:56

This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

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A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
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Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.