Celeriac Remoulade

A classic French recipe from Nigel Slater

Juice of half a lemon
1 Celeriac, coarsely grated
1 medium beet, coarsely grated (optional)
4 T creme fraiche
2 t coarse grained mustard
Olive oil or walnut oil
A few sprigs of parsley, chopped
3 T Walnuts, chopped

Squeeze the lemon juice into a mixing bowl. Add the freshly grated celeriac and stir to coat with the lemon juice. Add the grated beet, but don't mix yet.

Put the creme fraiche in another small bowl with the mustard and a pinch of salt and pepper. Stir in enough oil to thin the mixture a bit - about 2-3 tablespoons. Add the chopped parsley. Fold the dressing into the grated vegetables, mixing as little as possible so as to not turn everything pink. Toast the chopped walnuts in a heavy skillet over medium heat and then scatter over the salad. 

Optional: serve with cooked bacon for an extra punch.

Creamy Potato Salad

(adapted from The Joy of Cooking) 

This one takes a little time, but is well worth it. 

Boil the potatoes until just tender – don’t overcook. Slice or chop them the way you like. In the fridge, marinate well in a mixture of 1⁄4 t. salt, 1⁄4 t. pepper, 1⁄4 cup olive oil, 2 T. vinegar or lemon juice, 1 chopped clove of garlic. 

Add a mixture of any of the following:
Chopped hard boiled eggs, spring onions, celery, cucumbers, parsley, olives, pickles, capers
1 T salt
Paprika to taste
Refrigerate for an hour.
(at this point you can serve it if you like) 

In the meantime, dissolve 1⁄2 t. dry mustard, 1-2 T sugar, 1⁄2 t. salt, 2 T. flour, 1⁄4 t. paprika in 1⁄2 cup of water.
In the top of a double boiler beat 1 egg OR 2 yolks and 1⁄4 c. vinegar. Add the dissolved ingredients and cook over boiling water, stirring regularly, until thick. Add 2 T. butter and cook until incorporated. 

Chill the dressing before adding it to the potatoes. Place the complete mixture in the fridge for at least one hour before serving. Garnish with freshly chopped parsley. 

Smoky Eggplant with a Bright Dressing

Good side dish to eat with cold, roast meats. From Tender by Nigel Slater

large eggplant
olive oil
parsley- good handful
mint- 6 sprigs
basil- handful
2 cloves garlic, crushed
1 tbsp. dijon mustard
2 tbsp. capers
6 tbsp. olive oil
2 tbsp. lemon juice

Slice eggplant lengthways into 5 or 6 pieces. Brush lightly with olive oil and sprinkle with salt, then set aside for 20-30 mins. Grill over low heat until soft and tender on both sides. 
To make the sauce: chop the herbs finely, then stir in the garlic, mustard and capers. Slowly pour in more olve oil, while beating with a fork. Stir in lemon juice and season with salt and pepper.

When eggplant is done, toss gently in saice and serve.  

Grilled Eggplant and Feta

From Tender, by Nigel Slater

2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz. 
Chopped basil, parsley and mint- 1 tbsp of each
olive oil
warm flatbreads

Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins.  or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.

Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy! 

Beet Risotto

5-6 cups vegetable stock
3 tbs butter or olive oil
1 onion, diced
1.5 cups arborio rice
1/2 cup dry white wine
chopped parsley
chopped basil
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups greens, finely chopped
grated zest and juice of 1 lemon

Heat the stock until simmering. Heat the butter/olive oil in a big, wide pot. Add the onion and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat cook, stirring constantly for one minute. Stir in the wine until it’s absorbed, then stir in the basil, a few tbs of parsley, the beets, and the greens. Add two cups stock, stir, and cover with a lid until stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove form the heat and stir in parmesan.