Things have been very manic lately I have been working long hours , commuting and with more than the odd work Christmas I have been left with little time to do any real food shopping which has meant raiding the freezer for old stews and ultimate prize a lurking steak .
I am a big believer that your body begins to crave something it needs with that in mind I think my body is craving , red meat vinegar and salt. I was clearing out the freezer and found a large rump steak which I ate with suitably strong accompaniments.
Celeriac remoulade is one of my favourite salads, plenty of celeriac around in season and while I a happy eating it straight from the bowl , it makes a crunchy zingy accompaniment to steak
300g celeriac bulb
10ml of olive oil
2 egg yolks
2 tbsp of dijon mustard
1 tsp of salt
1 tsp of pepper
4 tbsp of white wine vinegar
- Finely grate the celeriac ( easy if you have a food processor)
- Whisk together the egg yolks with the olive oil and salt til glossy
- Mix in the mustard , white wine vinegar and pepper and the mixture over the grated celeriac
- Mix well and leave to cure for at least an hour