Cold Spicy Celery Food

SPICY SLAW

Steps:

• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Steps:

• Put all soup ingredients into blender and blend till smooth.
• You can serve as is or chill for an hour.
• Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

COLD SPICY TOMATO SOUP SHOTS

Steps:

• Place all the ingredients in a food processor and whizz until blended and smooth.
• Place a sieve over a bowl and strain the soup, pushing through as much as possible.
• Discard the solids and season the soup with sea salt & freshly ground black pepper.
• Chill, until very cold. (Or add a couple of ice cubes if you are short of time).
• Pour into shot glasses and drizzle with a little more oil and maybe a leaf of celery.
• Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

SPICY CELERY WITH GARLIC

Steps:

• Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
• Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
• Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
• Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.

SPICY COLD BRAISED CELERY

Steps:

• Boil the celery in lightly salted water for 1 minute. Drain, cool under cold running water and set aside.
• Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes. Add the celery and lemon juice. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.
• Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery. Sprinkle the remaining cilantro on top and serve.

SPICY COLD CELERY

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least three hours, and up to a day.
• Serve chilled.