Tasty Celeriac and Pearl Barley Risotto

Celebrate British Food Fortnight and impress your next dinner guests with our fantastic new recipe for Celeriac and Pearl Barley Risotto, brought to you by Twickenham's Head Chef, Shaun Lawson.

Baked Celeriac

  • 1 x medium celeriac
  • 100ml Rapeseed oil
  • 20g Salt

1. Thoroughly wash the celeriac and rub the skin in oil and salt
2. Bake in the oven at 180 degrees until soft (use a skewer to check the centre)
3. Once cooked, peel the skin and place the skin back in the oven to dry out as it crisps
4. Cut half the cooked celeriac into wedges and rub with oil and salt to be reheated, rough dice the other half and save for puree

Celeriac Puree

  • Leftover cooked celeriac dice from wedges
  • 300ml Soya milk
  • 2g Salt

1. Halve diced celeriac from roast celeriac
2. Bring to boil with the soya milk
3. Strain the celeriac and save the milk
4. Blend the celeriac and add the milk to a smooth consistency

Soy and Maple Chestnuts

  • 60g Chestnuts
  • 40g Soy
  • 20g Maple
  • 10g Miso paste
  • 4g Rapeseed oil

1. Mix the soy, Maple and miso
2. Reduce by half
3. Toast the chestnuts in smoking hot pan with rapeseed oil
4. Mix the maple, miso and soy with the chestnuts

Rye Croutons

  • 60g Rye bread

1. Remove crusts and cut into 5mm x 5mm
2. Toast in the oven at 180oC until crispy

Chive Oil

  • 200g Chives
  • 200g Rapeseed oil
  • Ice water

1. Bring water to the boil and place the chives in the water for 30 second
2. Remove from the boiling and add to the ice water
3. Squeeze out the excess water from the chives
4. Blend thoroughly with the oil for 5 minutes and pass through cheese cloth

Pearl Barley Risotto

  • 100g Pearl barley
  • 10g Veg stock powder or cube dissolved in 200ml of boiling water
  • 100g Diced onion
  • 20g Chopped garlic
  • 20g Rapeseed oil
  • 50ml white wine
  • Salt and Pepper to taste

1. Sweat off onion and garlic in a the rapeseed oil in a medium heat pan until onions are opaque
2. Add the risotto and sweat off for roughly 2 minutes folding lightly
3. Deglaze the pan with white wine and allow to simmer for 1 minute folding lightly
4. Add the vegetable stock and continue to add a small amount at a time until the stock is absorbed
5. Add stock until the risotto is cooked

To Finish

1. Cooked risotto (still hot)
2. Celeriac puree
3. Celeriac wedge
4. Soy Maple Chestnuts
5. Chive oil
6. Fold the celeriac puree into the hot risotto and place in the bowl
7. Reheat the celeriac wedge in a hot oven and place on top of the risotto
8. Sprinkle rye croutons on the risotto for texture
9. Drizzle chive oil over the top
10. Grate the soy and maple chestnuts over the top

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