I Finally managed to find a little bit of time to post this recipe I did a few weeks ago. Now entering the final week of utter madness at work, this will help me to take my mind off for a bit, and for those who read my previous story, I am getting my car back today, which I hope will leave me worry free for a while. After a cold spell, the Isle of Ireland is enjoying milder temperatures, it is Monday morning, a touch of frost and a few rays of sunshine are piercing through the sash windows. The fog has lifted and I’ve just finished playing “Gallows Pole” on the guitar.The head is clear now, I can welcome today…
For the celeriac soup: You’ll Need and how to
- 1 medium celeriac
- 3 cloves of garlic
- 2 shallots
- 1 tsp of ground coriander
- olive oil
- sea salt
- black pepper
With a knife, peel the celeriac and cut it into cubes; peel and chop the shallots but leave the garlic whole after peeling. Sweat all the ingredients over a good heat, season and when it starts getting a gentle golden colour, cover with water and let it simmer for 30 minutes. Use a hand blender, and set aside.
For the buckwheat crêpe, you will just need:
- 200g of Buckwheat flour
- water until the batter is smooth
- olive oil
Mix water and flour together, with the salt and olive oil, and let it rest outside until you are ready…
I got some nice chestnuts the other day, it brought back some nice memories… I made a couple of incisions at the bottom, and roasted them in a hot oven for 30 minutes until tender…
Wen they are cool, peel them and chop them for just before serving…
Ok, so we are nearly there… Heat up some olive oil and butter in a (preferably) wide super flat pan, and pour the crêpe batter, spread quickly so it covers the pan evenly…
Give the crêpe one flip if you wish to present it like I did, otherwise, you can just put the filling now and fold… For this recipe, I used Cashel Blue from Tipperary. I find it works very well with its gentle toffee notes. Whichever blue you want to use, don’t go for anything too strong or salty…
Re-heat the soup, add a bit of cream to it for extra lush, crumble the cheese and let it melt a bit ( if needs be, send it with the folded crêpe under the oven for an instant), serve with the roasted chestnuts, clementine zest and some green leaves with an olive oil and clementine dressing ( 3tbsp olive oil, 1 clementine)… That dish will be rockin’ your world, a bit like me this morning, somewhere in December…
It was like a little bit of silver, a little bit of gold, keeping me from the proverbial gallows pole that is this week, and leaving me with a “Led Belly”… Get it? I told you this kid was “Rock’n’Roll” 😉
Keep Well and Eat Happy,
9 thoughts on “Celeriac soup with Cashel Blue cheese and roasted chestnuts buckwheat crêpe”
I’m en route to Paris for 4 days …. there can be no sane reason for this except that I have to. The Bean is stashed in a bag at my feet on the TGV. We left a full scale blizzard behind in Grenoble. I will make this on Friday as the best sort of present to a frayed self substituting bleu de vercors for the cashel and I will raise a glass to you and whisper ‘and breathe ….’ ☺
How nice! 🙂 Thank you!
As a food philistine, I can’t help but see a brain when I spy celeriac in the supermarket. However, playing ‘Gallow’s Pole’ more than redeems this 😉
Wonderful pics as always. 2018 will be the year of your book, no doubt.
Should be, should be… In your next year’s Sheridan’s Hamper! 😀 Thanks pal! 😉
don’t think the induction hob (featuring in my gouda.nl kitchen) would do this recipe any good, but the gas hob (prominent in my xxxxx.ie kitchen) is already calling me from across the waters.
thanking you profoundly for this and other recipes
i will be home soon
Any time my friend… To know me better, read “We’ll always have Derry”… Just saying 😉
Go on… 😉