serves
6
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
Barbecue sauce
- 500 g tinned tomatoes
- 100 g Dijon mustard
- 100 g yellow mustard
- 100 g golden raisin
- 100 g red wine vinegar
- 100 g apple cider vinegar
- 1½ whole dried chipotle, cut into pieces
- 100 g diced onion
- 75 g brown sugar
- 5 g black pepper
- 5 cloves
- 10 g salt
- 150 ml vegetable oil
Seasoning
- 10 g fennel seed
- 15 g coriander seed
- 7 g black peppercorns
- 7 g green peppercorns
- 7 g pepperberry
Roasted celeriac
- 3 whole celeriac
- 50 ml olive oil
- 10 g salt
- 10 g pepper
- 6 sliced baby dill pickles, to serve
Resting time: 20 minutes
Instructions
- To make the barbecue sauce, place all ingredients (except the oil) in a large saucepan and bring to the boil. Stir continually on a low heat until the liquid reduces by half-two thirds, this can take up to 2 hours. Transfer the liquid to an upright blender and blend. Add the oil to emulsify the mixture. Add salt and pepper to taste. Pass through a fine sieve.
- To make the seasoning, preheat the oven to 180˚C. Place fennel seed, coriander seed and black peppercorns on a baking tray. Roast for 5 minutes, or until fragrant. Remove from the oven and add the green peppercorns and pepperberry.
- Using a coffee grinder or mortar and pestle, grind the spices and pass through a fine sieve and set aside.
- To make the roasted celeriac, preheat the oven to 130˚C degrees. Use a small knife to peel around the outside of the celeriac. Cut two perfect slices from the centre of the celeriac to create thick discs, approximately 2 ½ cm thick. Drizzle the celeriac with olive oil and season with salt and pepper.
- Line a tray with baking paper and lay the celeriac discs flat. Cover with foil. Bake for 40 minutes, then remove from the oven and allow to cool.
- Increase the oven temperature to 200˚C. Preheat the BBQ. Grill the celeriac for approximately 2-3 minute on each side to create some charring.
- Place the celeriac on a tray to rest, and glaze with the barbecue sauce while hot. Return to the hot 200˚C oven, for approximately 10 minutes, to caramelize the sauce.
- Place the roasted celeriac on a serving plate. Garnish with a drizzle with olive oil and a sprinkle of the seasoning. Serve with sliced dill pickle and a quenelle of barbecue sauce.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
