Rye baked celeriac with foie gras and onions by Russell Bateman

RATIONAL  UK

RATIONAL UK

Premium Supplier 4th November 2015

Rye baked celeriac with foie gras and onions by Russell Bateman

Rye baked celeriac with foie gras and onions from Russell Bateman of Colette's at the Grove, in association with RATIONAL UK.

Ingredients

  • Rye bread Crust
  • 295g wholemeal rye flour
  • 240g t55
  • 4g yeast
  • 131g levain dough
  • 16g salt
  • 340g water
  • 1 table spoon of crushed caraway seeds
  • Starter from previous day
  • 4 Baby Celeriac
  • Rye Bread Sauce
  • 100g of above crust once cooked
  • 1 litre of milk
  • Caramelized Onion
  • 1 white onion
  • Rapeseed Oil
  • Maldon Salt
  • Sherry Vinegar

Method

Rye bread crust

Mix the ingredients for 10 minutes on the bread machine

Prove for 30 minutes in a warm place

Roll out Flat and wrap around the baby celeriac’s

Completely cover and place on a non-stick rational oven tray

Bake at 180°c for 15 minutes and leave to rest in the cooked dough.

Rye bread sauce

Bring the milk to the boil and add the cooked rye crusts.

Leave to soak and blend until smooth.

Set aside and keep warm until needed.

Caramelized onion

Place a little oil in a heavy bottom pan. Cut the Onion into cm thick slices, season the pan and place onions on top. Cook on a moderate heat until the onions colour. By the time they are coloured they will be cooked through. To finish deglaze the pan with Sherry Vinegar.