Gruyère tart and baked trout: Yotam Ottolenghi's recipes for cooking with apples
With over 2,000 varieties of apples grown in the UK, I love discovering and eating one that I have never eaten before. For the full range of flavors and textures, however, this is the good old granny smith I often turn to when cooking. It's just the right amount of tart and sweet to work in both savory and sweet cuisines. Its firm texture means it holds its shape when cooked or sliced raw, which is also very useful.
Roasted Celeriac and Bell Pepper Skewers with Apple Miso Glaze (pictured in top)Weather permitting, they're just as brilliant barbecued as they are under the broiler. If you want to make ahead, cook and skewer the celeriac the night before, so it's ready for the grill. You will need 8 wooden skewers 10 cm long.
Preparation 10 minCooking 2 h 20 min Cooling 40 minFor 4 people
8 sprigs of thyme4 sprigs of rosemary1 medium celeriac, peeled (500g)3 tbsp olive oil3 Romano chiles (375g), halved lengthwise, stems, marrow and seeds removed1 tablespoon lemon juice
For the rosemary salt1 tablespoon finely chopped rosemary leaves¼ teaspoon sea salt flakes
For the topping200 ml apple juice150 ml heavy cream1 tablespoon white miso pasteFine sea salt and black pepper
Heat the oven to 220C (200C fan)/425F/Gas 7. Place half of the thyme and rosemary sprigs in the center of a large square of aluminum foil, place the celeriac on top and rub the all with a tablespoon of oil and half a tsp 1 teaspoon of fine salt. Put the remaining herb sprigs on top, then wrap them in the foil to enclose them completely, place them on a large baking sheet and roast for 40 minutes. Gently open the foil to expose the celeriac and roast for another 40 minutes, until a knife cuts through easily, then let cool for about 40 minutes.
Meanwhile, cut the pepper halves into 3 cm squares, put them in a large bowl with a tablespoon of oil, a tablespoon of lemon juice and an eighth of a teaspoon of salt, then toss to coat well and leave to marinate.
Next, prepare the rosemary salt. Place the chopped rosemary on a small tray and toast in the oven for three minutes, until crispy. Remove and let cool completely, then grind in a mortar until almost fine. Add the flaked salt and grind gently again to combine.
Combine all the ingredients for the glaze in a medium saucepan, bring to a boil, then lower the heat and bring to a simmer gently, whisking often, for 17 to 20 minutes, until thickened and lightly browned. Remove from the heat and set aside to reheat when ready to serve.
When the celeriac is cool, cut it into eight wedges, then cut each quarter into three smaller pieces . Strip the roasted herbs, add them to the pepper pot with the celeriac, half a tablespoon of oil, an eighth of a teaspoon of salt and a good grind of pepper, and mix gently.
< p class="dcr-kpil6a">Place three pieces of celeriac on each skewer with a piece of bell pepper between them, making sure there is a small space between them.Put a large broil over high heat and brush with the remaining half tablespoon of oil. Once hot, place half of the skewers in the pan and grill for three minutes on each side, until charred. Transfer to a platter and repeat with the remaining skewers. Meanwhile, gently warm the glaze.
Pour the hot glaze over the skewers so that they are evenly coated and serve with a pinch of rosemary salt.
Potato, apple and Gruyère tart ">
With over 2,000 varieties of apples grown in the UK, I love discovering and eating one that I have never eaten before. For the full range of flavors and textures, however, this is the good old granny smith I often turn to when cooking. It's just the right amount of tart and sweet to work in both savory and sweet cuisines. Its firm texture means it holds its shape when cooked or sliced raw, which is also very useful.
Roasted Celeriac and Bell Pepper Skewers with Apple Miso Glaze (pictured in top)Weather permitting, they're just as brilliant barbecued as they are under the broiler. If you want to make ahead, cook and skewer the celeriac the night before, so it's ready for the grill. You will need 8 wooden skewers 10 cm long.
Preparation 10 minCooking 2 h 20 min Cooling 40 minFor 4 people
8 sprigs of thyme4 sprigs of rosemary1 medium celeriac, peeled (500g)3 tbsp olive oil3 Romano chiles (375g), halved lengthwise, stems, marrow and seeds removed1 tablespoon lemon juice
For the rosemary salt1 tablespoon finely chopped rosemary leaves¼ teaspoon sea salt flakes
For the topping200 ml apple juice150 ml heavy cream1 tablespoon white miso pasteFine sea salt and black pepper
Heat the oven to 220C (200C fan)/425F/Gas 7. Place half of the thyme and rosemary sprigs in the center of a large square of aluminum foil, place the celeriac on top and rub the all with a tablespoon of oil and half a tsp 1 teaspoon of fine salt. Put the remaining herb sprigs on top, then wrap them in the foil to enclose them completely, place them on a large baking sheet and roast for 40 minutes. Gently open the foil to expose the celeriac and roast for another 40 minutes, until a knife cuts through easily, then let cool for about 40 minutes.
Meanwhile, cut the pepper halves into 3 cm squares, put them in a large bowl with a tablespoon of oil, a tablespoon of lemon juice and an eighth of a teaspoon of salt, then toss to coat well and leave to marinate.
Next, prepare the rosemary salt. Place the chopped rosemary on a small tray and toast in the oven for three minutes, until crispy. Remove and let cool completely, then grind in a mortar until almost fine. Add the flaked salt and grind gently again to combine.
Combine all the ingredients for the glaze in a medium saucepan, bring to a boil, then lower the heat and bring to a simmer gently, whisking often, for 17 to 20 minutes, until thickened and lightly browned. Remove from the heat and set aside to reheat when ready to serve.
When the celeriac is cool, cut it into eight wedges, then cut each quarter into three smaller pieces . Strip the roasted herbs, add them to the pepper pot with the celeriac, half a tablespoon of oil, an eighth of a teaspoon of salt and a good grind of pepper, and mix gently.
< p class="dcr-kpil6a">Place three pieces of celeriac on each skewer with a piece of bell pepper between them, making sure there is a small space between them.Put a large broil over high heat and brush with the remaining half tablespoon of oil. Once hot, place half of the skewers in the pan and grill for three minutes on each side, until charred. Transfer to a platter and repeat with the remaining skewers. Meanwhile, gently warm the glaze.
Pour the hot glaze over the skewers so that they are evenly coated and serve with a pinch of rosemary salt.
Potato, apple and Gruyère tart ">What's Your Reaction?
