Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk

Stuart Ralston

Stuart Ralston

20th February 2017

Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk

As part of The Staff Canteen Live, Stuart Ralston will be creating Salt Baked Celeriac, Burnt Apple, Curds and Buttermilk ⁣for his demonstration ⁣at ScotHot 2017 - supported by Westlands, and in association with Wild Atlantic Prawns. ⁣You can register here: www.livebuzzreg.co.uk/2017/scotho17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner

Ingredients

  • Salt Baked Celeriac:
  • 2 heads celeriac
  • 500g strong flour
  • 300g sea salt
  • 5 egg whites
  • 4 cloves of garlic
  • 2 egg yolks
  • pinch of sugar
  • Burnt Apple:
  • 4 granny smith apples
  • 4g salt
  • 2 tbl olive oil
  • 15ml xeres vinegar
  • 30ml water
  • Other ingredients:
  • buttermilk
  • goats Curds

Method

Salt Baked Celeriac:
Mix all ingredients in a dough mixer until it combines and comes together then rest in the fridge for one hour. After one hour take it out of the fridge and roll out until 2cm thick. Wrap celeriac completely and bake at 180°c for one hour and 30 mins.
Burnt Apple:
Place apples onto a baking tray and season with olive oil and salt. Bake at 180°c until burnt and dark in colour. Deglaze with vinegar and water then puree until smooth (it should be smooth like ketchup).