ROASTED CHICKEN WITH TRUFFLE SAUCE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
- Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
- Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
- Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
- Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
- Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.
EASY ROAST CELERIAC
Delicious roasted celeriac makes a tempting alternative to roast potatoes, served with roasts, stews and any number of dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat oven to 200°C / 400°F / GM6.
- Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
- Peel the celeriac and then cut into 2.5 cm/1" cubes.
- Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
- Mix well to coat each cube with oil and herbs.
- Roast for 15 minutes. Turn the celeriac with a spatula.
- Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
- Serve immediately.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CELERIAC, HAZELNUT & TRUFFLE SOUP
Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night
Provided by Sophie Godwin - Cookery writer
Categories Soup, Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
- Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
- Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning - the strength of the oil will vary, so it's better to start with less oil and add a little at a time.
- To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.
Nutrition Facts : Calories 237 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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TOP 10 CELERIAC RECIPES | BBC GOOD FOOD
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- Celeriac, hazelnut & truffle soup. This elegant winter soup is simple enough for a weeknight dinner or dress it up with a drizzle of truffle oil for a sophisticated dinner party starter.
- Whole truffle roast celeriac with cheese sauce & hazelnuts. Try this sensational whole truffle roast celeriac with creamy cheese sauce and hazelnuts.
- Cheesy celeriac, leek & rosemary gratin. Combine celeriac and leek with mature cheddar for an indulgent Sunday roast side dish. To save on prep time, this dish can be prepared up to a day ahead and kept in the fridge.
- Whole roasted celeriac. Make celeriac the star of the show with this hearty whole roasted version. This easy recipe doesn't require peeling so it's great if you're short on prep time.
- Braised pork cottage pie with celeriac topping. Warm up on a chilly winter evening with this comforting family supper. This unique take on cottage pie uses pork mince and swaps mashed potato for celeriac.
- Celeriac, pancetta & thyme soup. This five star soup is highly rated for a reason, packed full of flavourful pancetta with a creamy base, it's the perfect winter pick-me-up.
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- Roast chicken with lemon & rosemary roots. For a more wholesome take on celeriac, try this healthy roast chicken for a Sunday dinner. Cut a handful of large carrots, two red onions, a celeriac and a swede into large chunks.
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- Lamb, turnip & celeriac hotpot. Make use of budget-friendly lamb neck, a hugely underused cut, in this comforting family hotpot. Celebrate seasonal roast veg with celeriac, turnips and potatoes, plus hearty merguez sausages and lamb fillets.
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