Roasted cod fillet, celeriac purée, celeriac & wholegrain mustard Salad
By Chef Alex Webb
For 2 People
60 Mins
Allergens: Gluten
Utensils & Essentials
Mixing bowl, rolling pin, non-stick pans, knife, chopping board.
Ingredients
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
Gluten
Gluten
- 200g Cod fillet
- 1 Celeriac
- 1 jar Whole grain mustard grey
- 100g Butter
- 200ml Cream
- 1 lemon zest
- 1 bunch thyme
- 1 garlic salt to taste
- olive oil
- 50ml milk
- Whole Spice
For the tawa paratha:
How to make
Lamb Rogan Josh
Heat the oil in a pan and add the whole spice mix (bay leaves, cardamom, cloves and cinnamon).
In a large saucepan, warm the olive oil to a low-to-medium heat.
Once the spices start spluttering, add the onions and cook until brown.
Next, add the ginger and garlic paste and cook until the raw aroma goes away before adding the powdered spices. Stir and cook for another couple of minutes.
In another pan, sear the lamb on all sides. This will help them to retain their juices and stay moist while cooking.
Place the lamb into the onion mixture and add the chopped tomatoes. Cook until the lamb is fully tender.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Add the coriander stems and leave the dish to cook on a low heat for 90 minutes. Alternatively, transfer the meat and sauce to a slow cooker for 8 hours.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
