Rye baked celeriac with foie gras and onions by Russell Bateman

RATIONAL  UK

RATIONAL UK

Premium Supplier 4th November 2015
RATIONAL  UK

RATIONAL UK

Premium Supplier

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.