Most of this dish was prepared in the oven.
I cut a celeriac root in half using a breadknife, and peeled the outside using it and a peeler. Then I used the breadknife again to cut the celeriac into chip sized pieces. I made a dressing for the chips in a glass bowl, using sunflower oil, tomato passata, black pepper, basil and two handfuls of tarragon. I stirred in the chips with a wooden spoon until all of the chips were evenly coated in the dressing.
A pyrex roasting dish was brushed with oil, then the chips were decanted into it, and spaced as evenly as possible. They were cooked for 40 minutes in a pre-heated oven at 200 deg C. The chips were turned once during their time in the oven.
The chicken breast was cooked for the same forty minutes at the same temperature, but was wrapped in aluminium foil in a separate roasting dish. The chicken was brushed with oil and dressed with paprika before it was sealed inside the foil.
The Button Mushrooms were cooked slowly in butter for fifteen minutes or so, in a small pan on the stove.
Celeriac Chips, Roast Chicken, with Button Mushrooms
No comments:
Post a Comment