Coleslaw for People Who Don't Like Coleslaw

Coleslaw is a perfect accompaniment to anything barbequed or grilled-- burgers, ribs, chicken, corn, potato wedges. Generally though, I find coleslaw contaminated. Whether it's with onions, too much cabbage, too much mayonnaise, or too little something; I feel like coleslaw should be good, but generally isn't. Then I discovered celeriac. 

So, how does cabbage become glorious? My recipe is basically like a celeriac remoulade with a Waldorf salad. I really think this is especially good for kids and vegetarians as there's sweetness, crunch and nuttiness. Pretty much any of the ingredients can be omitted (apart from the dressing), but together they really are insanely addictive. 

Celeriac Coleslaw Recipe:

Adjust the quantities according to what you have and like. This is what I love.

1 SMALL celeriac (the smaller they are the sweeter they are, and the smallest in the shop is enough for 6 decent portions)

About 4 cabbage leaves- savoy cabbage is my favourite.

2 celery stalks

1 apple- I'm a fan of the Pink Lady.

2 handfuls of pecans

Dressing:

Juice of 1 lemon/lime

1-2 tablespoons mayonnaise

2 tablespoons half fat creme fraiche/thick yogurt (I use these to cut the fat a bit, but you could use all mayonnaise)

2 tablespoons dijon mustard (Go for English mustard if you like it hot, but still in slightly smaller quantities).

1. Cut cabbage into strips. Chop celery into bite size pieces.

2. Quarter apple and slice thinly. Grate celeriac. Add lemon juice (like apples, the celeriac will discolour slightly without the acid).

 3. Spoon mayonnaise, yogurt and mustard on top and mix into the coleslaw. Add any more ingredients according to your taste.

4. Toast pecans and add to coleslaw. 

Makes 6 decent portions. The coleslaw will stay fresh in the fridge for about 2 days. I love it as leftovers in my lunch.

I'm always trying (and usually ignoring) to eat more salad and vegetables. Do you have any tasty salad/vegetable dish recommendations?

Apples Begone

You know when you have a inexplicable influx of a certain thing and you feel the need to get rid of them. Right now I'm in the middle of this cull with apples. I realise they look innocent, pretty and even decorative in the photo. Romantic sensibilities get thrust aside when they start to ferment, deteriorate and generally take up space that you don't have. This is exacerbated by the fact that my husband suffers from rubbish guilt-- he really hates throwing food out. But even if you weren't facing an unwanted apple invasion, this pie is beautiful. Apple and pecan pie. It's healed my bruised relationship with apples. 

Steve's Apple and Pecan Pie:

Ingredients

3 large apples, chopped into small pieces

2-3 generous handfuls of sultanas

4 tablespoons syrup or honey (Steve used rosehip syrup that I'd made but any I'm sure will have the sweet effect)

cinnamon

nutmeg

pastry case or make your own pastry if you're more noble or skilled than I sometimes have the patience for

1 tbsp of brown sugar to sprinkle over the top

3-4 handfuls whole pecans or however much you want to decorate the pie

Recipe:

1. Stew apples, sultanas, sugar and spices over low heat for about 10-15 minutes so they're softened. Add water so they don't burn as you're cooking them.

2. Spoon mixture into pastry crust. Sprinkle brown sugar to give it some dazzle.

3. Decorate with pecans.

4. Bake for about 25 minutes at 360/180 C/gas mark 5.

5. Eat and feel righteous.

Beet It

Although this may look like a blackcurrant fool or some sort of blackberry mousse, it is in fact a beetroot and walnut pesto. Beetroot dip, really. Its idea came from my local food festival in Thame, Oxfordshire. I was allured by something with a pretty berry colour and then tasted how incredible it was. Then I asked the price. It was one of those moments when you politely walk away and then privately deem it so extortionately priced that it influences you to do it yourself. Consumer outrage is a beautiful weapon.

Beetroot is one of those vegetables that I love yet rarely eat. This recipe makes me crave beetroot, or at least its walnut dip form. It’s sweet, nutty, creamy, and the basil and garlic give it piquancy. I’m sure you don’t need the parmesan, but I think it adds just a bit more depth and creaminess.

Television chef Gino D’Acampo’s explains the glories of Italian food as providing: “Minimum Effort for Maximum Satisfaction.” I think this simple starter or snack fits the bill. It works really well with toasts rubbed with garlic.

It’s the texture of a slightly chunky hummus and I’m sure it would work equally well with pitas. I’ve heard the flavours make a good sauce for mackerel. (My fish mission isn’t quite far enough along to vouch for this though.)

It would make an elegant canapé in a cos lettuce leaf, with or without beef, and maybe even a dash of horseradish sauce.

Beetroot Dip Recipe

1 ½ cups cooked beetroot

½ cup toasted walnuts

½ clove of garlic

3 sprigs of basil

2 teaspoons of parmesan cheese

4 teaspoons or large drizzles of olive oil

Salt and pepper

Makes just over 1 cup of finished dip; about the size of a small hummus container.

If you have a food processor, just put it all in together and slowly add the oil as the rest of the mixture combines. I think the texture is nicest when you can still taste tiny bits of the different elements, rather than it being completely smooth. Add salt and pepper according to your taste, and more oil, if you think it needs it.

I just have an inexpensive stick hand blender, so I chopped everything small before trying to use the hand blender. It worked fine.