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grunt

M&S Cheese and Celery sandwich

Grim.
Grind

Whose dopey idea was it that celery should be classified as an edible foodstuff?

Idiot!
Forest

It's vile stuff.
Butts

Celery soup is lovely and the Flying Pizza used to do braised celery and fennel as a side dish with lots of melting parmesan over it, went great with fish.
geoff_bell

celery is class.

oh, sorry. got them mixed up with spring onions.
Plastic Man

Celery - like many vegetables - is shit in its native, unembellished state. Raw potatoes anybody? Even a dab of mayonnaise makes celery almost palatable.

But in skilled hands, most vegetables can be transformed into ambrosia (food of Greek gods' type - not the tinned rice variety).

Mr Bell - spring onions? Surely scallions, you scallywag!
geoff_bell

just speaking in the language of the sasenachs so that they understand
bearing

Sibies
grunt

I like celery but it had not occurred to me to put it in a sandwich with cheese. Seeing M&S had done it I thought maybe they're onto something - one of those things you can't see why it works, it just does. It doesn't.
Butts

Celery gratin

INGREDIENTS

2 celery heads, trimmed
50g/2oz butter
1 onion, thinly sliced
2 bay leaves
100g/4oz breadcrumbs
50g/2oz walnuts, roughly chopped
75ml/21/2fl oz white wine
250ml/9fl oz vegetable or chicken stock
100ml/31/2fl oz double cream
25g/1oz grated Parmesan

METHOD

1 Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 minutes, stirring occasionally to stop onions catching.

2 Meanwhile, melt the remaining butter in a separate pan, then add in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside. Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few minutes until you have a syrupy sauce.

3 Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for two to three minutes, until the sauce bubbles. Let it sit for five minutes before serving.
Plastic Man

No disrespect intended Mr Butts, but that seems to be an awful lot of effort to make celery vaguely less disgusting and almost palatable.

Surely there must be recipes out there where celery is the garnish rather than the main player.
Butts

Plastic Man wrote:
No disrespect intended Mr Butts, but that seems to be an awful lot of effort to make celery vaguely less disgusting and almost palatable.

Surely there must be recipes out there where celery is the garnish rather than the main player.


I'm sure there are. Don't you just love the prospect of cooking something like that from scratch? Maybe it's just me but I don't look at it as effort at all, I really enjoy it although that recipe is a bit of a winter warmer.
Plastic Man

Butts wrote:
Plastic Man wrote:
No disrespect intended Mr Butts, but that seems to be an awful lot of effort to make celery vaguely less disgusting and almost palatable.

Surely there must be recipes out there where celery is the garnish rather than the main player.


I'm sure there are. Don't you just love the prospect of cooking something like that from scratch? Maybe it's just me but I don't look at it as effort at all, I really enjoy it although that recipe is a bit of a winter warmer.


On reflection, I was premature in my criticism. When the gluts of courgettes, cucumbers, pumpkins, lettuce etc. arrive in a few weeks, my preferred way of preserving them for the long term is in soups and sauces.

Lettuce soup...  nom, nom, nom...
bearing

It was looking a great recipe until I got to the breadcrumbs
Butts

Just leave them out and use more parmesan
Grind

I'm sure white dogshit can be made to taste okay with the right approach.

* Prolly more nutritious than celery too. *

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