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Ingredients for Celeriac Chips
1 celeriac, peeled and chopped into chip pieces
1 tbsp coconut oil
Himalayan pink salt
Bunch fresh rosemary
2 garlic cloves, chopped
Ingredients for crumbed cod
300g cod (or other white fish), skins off, bones out
1 egg, beaten
3/4 cup desiccated coconut
1 tbsp coconut oil
1 lemon, cut into wedges
Salt & Pepper
Ingredients for Curry mayo
2 egg yolks
1 tbsp Dijon mustard
juice of 1 lemon
¾ cup coconut oil
¾ cup olive oil
½ onion, sliced
2 tbsp butter
1 ½ tbsp. curry powder
1 handful fresh coriander
Juice of 1 lime
Salt and pepper
Method – Celeriac Chips
Turn on oven to 200’C
Place the celeriac into a pan of water, bring to the boil and parboil the celeriac until soft
Drain the water and pat the chips dry
In a roasting tin melt a Tbsp of coconut oil
Then add the celeriac, garlic and rosemary
Sprinkle with salt
Roast for 35 minutes until brown
Method – Crumbed Cod
Cut the fish into strips
Place the beaten egg in one dish and the coconut in another. Dip each strip of fish, one at a time, into the egg and then into the coconut. Place the crumbed pieces on a tray.
Melt the coconut oil in a frying pan and pan fry each piece until golden brown.
Season and serve hot with lemon wedges, celeriac chips and curry mayo.
Method – Curried Mayo
Combine the egg yolks, mustard and lemon juice in a food processor
Melt the coconut oil (avoid heating too much so it doesn’t curdle the eggs).
Whilst the food processor blends, slowly pour the coconut oil and olive oil to the mixture.
Sauté the onion in the butter until golden brown, then add the curry powder and fry until the aromas are released. Mix with the mayonnaise with a stick blender and season to taste.
Serve a tablespoon with the fish and chips.
Welcome to The Hollies; more than just a farm *Current AWARD holders of Marketing Cheshire’s ‘Taste of Cheshire’ Award 2023!*
More informationWelcome to The Hollies; more than just a farm shop. Current AWARD holders of Marketing Cheshire’s ‘Taste of Cheshire’ Award 2023!*
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