Terbiyeli Kereviz Poached Celeriac Recipes

Steps:

• Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
• Remove and discard parsley.
• Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
• Mix flour and cold water.
• Whisk into liquid remaining in pan.
• Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• Combine egg and 2 teaspoons lemon juice in a small bowl.
• Beat in about 1/4 cup simmering sauce.
• Pour mixture into saucepan, stirring constantly.
• Pour sauce over celeriac, and top with chopped parsley.

Steps:

• To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well - the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
• To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.
• Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
• While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

Steps:

• Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20-30 minutes, until tender.
• Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

Steps:

• Dissolve yeast in water.
• Add sugar, malt extract and 2 cups flour.
• Blend well.
• Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
• Add milk, salt and remaining flour.
• Turn onto a lightly floured surface and knead until smooth.
• Place in a large buttered bowl, turning to coat.
• Cover with a towel and let rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Break off egg-sized pieces, and shape into buns.
• Take each bun and pull corners of dough upwards, twisting to form a topknot.
• Place on a greased baking sheet sprinkled with cornmeal.
• Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 450°F.
• Bake rolls until light brown, about 15-20 minutes.
• Cool on a rack.

Steps:

• Place cranberry juice in a 1 1/2 to 2-quart saucepan.
• Bring to a boil over moderate heat.
• Sprinkle in sugar a little at a time.
• Slowly stir in Cream of Wheat.
• Reduce heat and simmer 6-8 minutes, or until mixture becomes a thick puree.
• Scrape into a large mixing bowl.
• Beat at high speed for 10-15 minutes, or until pudding has tripled in volume and is very light and fluffy.
• Turn into serving bowls and serve at room temperature.
• Best made withing several hours of serving.

Steps:

• Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
• Heat ghee or butter in a heavy skillet over medium heat.
• Add onions and salt.
• Cook, stirring, until golden-brown, about 7-8 minutes.
• Add okra, cumin and pepper.
• Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
• If frozen okra is used, it will be a bit sticky.