Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.
Celeriac steak with mash and gochujang sauce 1 HOUR + MARINATING | SERVES 4 | EASY | LC
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. I like to score the surface of each ‘steak’ before marinating to make sure it really soaks up flavour when cooking. This also helps the roasted celeriac to crisp and caramelise on the outside while staying beautifully tender inside. The sauce matches Korean gochujang (a delicious fermented chilli paste with a moreish savoury flavour) with soy milk for a velvety smooth, umami twist on a classic steak sauce. Be sure to pick a large, fresh celeriac, ideally without too many visible roots, to guarantee nice round celeriac steaks.
CELERIAC STEAKS
celeriac 800g
red wine (check it’s vegan) 120ml
olive oil 80ml
liquid smoke or smoked paprika 1 tbsp
Bu hikaye Olive dergisinin October 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Olive dergisinin October 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
