Herb Crusted Cod With Celeriac & Apple Mash vs French Bean & Potato Curry
Herb Crusted Cod With Celeriac & Apple Mash
1 tbsp Dijon mustard
2 cod fillets
1 garlic clove
A handful of thyme
1 celeriac
1 Spring Onion
2 apples
50g rocket
Salt & Pepper
1 tbsp olive oil
2 tbsp cold water
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve your celeriac. Slice off the peel and roots & chop into 2-3cm chunks.
Add the celeriac to a pan & cover with boiling water. Add a good pinch of salt and pepper. Bring to the boil. Cover and simmer for 20 mins or till tender when pierced with a fork. Remove from heat. Set aside, lid on, for a further 5 mins to steam the celeriac.
While the celeriac cooks, whisk 1 tbsp mustard with 1 tbsp olive oil and 2 tbsp water to make a dressing. Season to taste with salt and pepper.
Place the cod in a small baking dish. Using a pastry brush or the back of a teaspoon to brush half the mustard dressing over the top of the cod fillets (keep the other half for later).
Peel and finely chop the garlic & the leaves of half the thyme. Scatter the chopped garlic and thyme over the cod with a pinch of salt and pepper. Set aside.
Trim the roots and dry ends off the spring onion, then slice finely. Arrange around the cod. Pop into the oven to bake for 10 mins until cooked through, and flakes easily.
While the cod cooks, drain any excess water from the celeriac. Tip into a food processor. Peel, core and roughly chop 1 of the apples. Add to the celeriac and blend till smooth. Alternatively, tip the celeriac back into the pan, add the apple and use a potato masher to crush everything together.
Remove the onion from the cod dish. Stir into the celeriac mash, along with the remaining thyme leaves. Taste and add salt and pepper if it needs it. Toss the rocket with the remaining mustard dressing. Thinly slice the remaining apple, discarding the seeds and stem. Add to the rocket and toss to coat. Serve the cod with the celeriac mash, rocket and apple salad on the side.
French Bean & Potato Curry
2 vine tomatoes
Thumb sized piece ginger
3 garlic cloves
2 tbsp cold water
1 onion
1 tbsp coconut or olive oil
Sea salt
500g new potatoes
1 tsp cumin seeds
1 tbsp Curry Powder
1 vegetable stock cube
50g coconut cream
150ml boiling water
200g French beans
100g baby leaf spinach
Roughly chop the tomatoes and scoop them into a small blender or processor. Peel and roughly chop the ginger and garlic and add them too. Add 2 tbsp water and pulse to make a chunky purée. No blender? Finely chop the tomatoes and pop them in a bowl. Grate in the ginger and garlic (you can skip the water) and stir to mix. Set aside.
Peel and finely chop the onion. Put a pan on a medium-low heat for 2 mins, then add 1 tbsp oil and the onion. Season with a pinch of salt and fry, stirring often for 8 mins till soft and golden.
While the onion cooks, scrub the potatoes and halve or quarter them so they're roughly the same size.
Add 1 tsp cumin seeds and 1 tbsp curry powder to the onion. Cook and stir for 1 min, then add the tomato purée and the chopped potatoes. Crumble in the stock cube and the coconut cream. Pour in 150ml boiling water. Stir to mix, cover and bring to the boil, then turn the heat down and simmer for 12 mins.
While the potato curry simmers, trim the woody ends from the French beans, then chop the beans into pieces around 2cm long. Set to one side.
Check the curry. Once it has cooked for 12 mins, add the French beans to the pan. Simmer, without the lid on, for 4-5 mins to just cook the beans. Check the potatoes – they should be tender when you pierce them with a fork or the tip of a knife.
Stir the spinach into the curry to just wilt it. Taste the curry and season if required. Serve into warm bowls and flat breads/naans of choice
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