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Funda Inansal cold served mezzes
03
Funda Güzelmeriç Inansal
Funda Güzelmeriç Inansal founded her own business with the advertising sector experience she gained in
Ajans Ultra during her university years in 1990. Her company was active in glass production and export for
10 years in Turkey. Simultaneously she marketed her products internationally with her important partner
active in foreign trade in Hong Kong. She took place in the founding period of Konya Cam as founding
shareholder. In addition to her other business activities, in 1995 she entered the food & beverage sector
and she took the first steps by franchising international restaurant chains in this area which she was
interested in. She opened the restaurants such as Chez Bouvier, Santa Lucia and Belgo in Turkey.
She has had his expertise in food and beverage sector by the trainings she got abroad and she has been
still transferring her expertise to the sector with her consultancy firm, Dude Table which is very different
from traditional consultancy firms by creating its own creative gastronomy projects such as Restaurant
Week for the companies as a solution partner. She has been aiming to take Turkish cuisine to higher levels
on the international platform by her “LocalisBeautiful” project.
Funda Güzelmeriç Inansal, who has been taking part in a lot of social responsibility projects in education
and creative thinking, is one of the founders of Creative Children Association and board of trustees
member of Cappadocia Vocational School of Higher Education.
OTTOMAN-STYLE SEA BASS STEW
Ingredients:
• 1 kg sea bass, cleaned, boneless and skinless
• 2 onions, grated
• 1 bunch of parsley, finely chopped
• 3 cinnamon sticks
• 1 tsp ground red pepper
• Salt
• 1 dstspn (2 tsp) granulated sugar
• 1 cup extra virgin olive oil
• 1 lemon, juiced
Mix the grated onion, cinnamon and parsley together, mix with the fish fillets and marinate for two hours. Heat
some oil and fry the fish with the mixture for 2 minutes on either side. Remove the fish, add 300 ml water, and
squeeze in the lemon. Add the salt, sugar and ground red pepper. Simmer on low heat for 5 minutes. Add the
fish and cook for a further 2 minutes. Remove from the stove and serve cold.
01
02
FRESH GLASSWORT
Ingredients:
• 1 kg fresh glasswort (Salicornia)
• 8 garlic cloves, crushed
• ½ lemon, juiced
• 1 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar
• 100 ml extra virgin olive oil
Put the boiled and cleaned glasswort into a bowl.
Mix together all the remaining ingredients in a bowl, add this sauce to the
glasswort and stir. Place onto a serving plate and serve.
03
ALEPPO KÖFTE
Ingredients:
For the köfte
• 500 g
• 100 g flour
• 100 g semolina
• 50 g sweet pepper paste
• 2 eggs
• Salt, red pepper flakes, cumin, black pepper
• 2 cups water for soaking the bulgur
For the sauce
• 600 g tomatoes
• 50 g hot pepper paste
• 6 garlic cloves
• Pomegranate syrup
• Extra virgin olive oil
• Salt
• Red pepper flakes
Garnish
• Parsley
• Spring onions
Add 2 cups of water to the bulgur. Add the remaining ingredients when the bulgur has absorbed all the water and
then knead until a cohesive dough is obtained. (This is very important to prevent the patties from breaking apart
in the water.)
Grease your hands. Take small pieces of dough and rolling them into balls about the size of a cherry tomato.
Press a finger into the centres, not too deeply, to form small cups.
After doing the same to all the dough balls, boil the for 5-6 minutes or until they rise to the surface, then drain.
Blend the tomatoes and garlic in a food processor. Put the olive oil, salt, pepper flakes, tomato paste and
tomatoes into a sauce pan, then place over a medium heat and simmer until thick.
Pour the sauce onto the Aleppo patties, add the pomegranate syrup and stir well.
Garnish with finely chopped parsley, then serve.
04
05
ARTICHOKES WITH ORANGE COOKED IN OLIVE OIL
Ingredients:
• 10 artichokes, peeled
• 500 g carrots (large, peeled)
• 500 g shallots, peeled
• 500 g potatoes (large, peeled)
• 10 g flour
• 1 lemon, juiced
• Salt
• Granulated sugar
• 100 ml olive oil
• 10 dill leaves
• 100 g boiled green peas
• 1 orange
06
Peel the outer leaves off of the artichokes, rubbing with lemon
juice as you go to keep them from darkening. Scoop out the
choke and inner soft leaves, also rubbing immediately with
lemon juice.
Add the flour, salt and granulated sugar to 500 ml cold water,
whisk the mixture, and season with salt and sugar.
Make small balls out of the carrots and potatoes using a
Parisienne spoon.
Heat olive oil to the pot, add the Parisienne carrot balls and fry
for approximately 1 minute, until the carrot gives its colour to
the oil. Add the shallots and cook for another minute.
Add the water, peeled artichokes and Parisienne potato balls
to the pot as well. Cover and bring to a boil, then simmer on
low heat. When the artichokes are cooked, remove the pot
from the stove and let cool. Refrigerate after cooling.
Decorate the serving plate with artichokes and garnish.
Sprinkle with fresh dill and boiled green peas.
07
ŞAKŞUKA
Ingredients:
• 2 large potatoes, chopped
• 2 large seedless or Italian aubergines, chopped
• 9-10 long green peppers, chopped
• 2 large courgettes, chopped
• Olive oil for frying
• 4-5 tablespoons of olive oil
• 2-3 cloves of garlic
• 1 teaspoon cumin
• 4 medium tomatoes
• Juice of 1 lemon
• Salt to taste
Sauté the potatoes, aubergines, peppers and courgettes in a frying pan.
Meanwhile, in a separate pan, fry the minced garlic, adding the diced tomatoes when it
starts to turn golden. Cook for 5 minutes then add the cumin, lemon juice and 1 cup of
water. Cook, stirring on medium heat for 10 minutes, until the sauce is thick.
Spread the sauce on the cooked vegetables and serve. Shakshouka is so versatile; it
can be enjoyed straight out of the oven or made in advance and served cold.
For that extra kick, add a pinch of hot pepper just before serving.
08
‘ATOM’
Ingredients:
• 500 g strained yoghurt
• 150 g melted butter
• 1 tsp ground red pepper
• 5-6 garlic cloves, crushed
• 8-10 dried cayenne peppers
• 50 g extra virgin olive oil
• Salt
Melt the butter and add the ground red pepper and salt, then remove from heat. Add the garlic to the yoghurt
straight away and whisk the mixture.
Place the yogurt onto a serving plate.
Chop the cayenne peppers into small chunks. Heat the olive oil and fry the peppers. Before the peppers lose
too much colour, drizzle onto the yoghurt, which you should have put onto a serving plate.
09
10
ARMENIAN BEAN SALAD
Ingredients:
• 250 g cannellini beans
• 300 g extra virgin olive oil
• 500 g onions (finely chopped)
• 10 garlic cloves (julienned)
• 2 tomatoes (julienned)
• 30 g tomato paste
• 20 g red pepper paste
• 2 bay leaves
• 150 g celery stalk (finely sliced)
• 2 dstspn (4 tsp) ground red pepper
Soak the beans overnight.
Add the olive oil to the pan, then add the beans, celery, onions and
garlic, and sauté over a low heat for 3-5 minutes. Add the tomato paste
and pepper paste, and sauté for 2 more minutes. Add the remaining
ingredients and sauté for 1 minute, then add boiling water until 1-2 fingers
above, cover and simmer over a low heat until reduced.
After all the water is evaporated, let cool and serve.
11
12
ROASTED AUBERGINE SALAD
Ingredients:
• 1 kg long or ball aubergines
• 500 g yellow and red peppers
• 200 ml extra virgin olive oil
• 5 garlic cloves (sliced)
• Salt
• 1 dstspn (2 tsp) granulated sugar
• 2 tbsp lemon juice
• ½ bunch chopped dill
Grill the aubergines and peppers over embers or a grill, then peel and cut into largish cubes.
Finely slice the garlic and fry in olive oil until it begins to brown. Add cold olive oil as soon as you remove the
garlic from the stove, to stop the cooking.
Add the remaining ingredients except dill, and fold in carefully. When cool, top with dill and serve.
13
FENNEL MARINATED SEA BASS
Ingredients:
• 2 sea bass fillets, skinless and boneless
• 8-10 fennel seeds (lightly crushed)
• 5-6 coriander seeds
• Salt
• 1 tbsp freshly squeezed lemon juice and grated rind
• 1 tbsp coconut milk
Thinly slice the sea bass and marinate in all the ingredients except the coconut milk for at least 2 hours.
Add the coconut milk and serve.
MIXED OLIVE SALAD
Ingredients:
• 250 g Mixed Antep or Ayvalık green olives, pitted
• 50 g fresh or dried zahter thyme
• 100 g spring onions, finely sliced
• 1 garlic clove, crushed
• 250 g extra virgin olive oil
• 100 g pomegranate syrup
• ½ lemon, juiced
Pit the olives, mix with all the ingredients, and serve.
14
FISH JERKY
Ingredients:
• 1 fresh grey mullet or salmon fillet
• 250 g salt
• 200 g granulated sugar
• 1-2 bunches dill
• 250 g grated carrots
• 1 orange
• A sprinkling of fennel seeds
Fenugreek mixture:
• 250 g fenugreek
• 10 garlic cloves
• 50 g ground red pepper
• 20 g cumin
• 50 g olive oil
• Coriander seeds
Remove the skin and bones of the salmon fillet.
Mix together the salt, sugar, fennel seeds,. grated orange rind, dill and
grated carrots.
Completely cover the salmon with the mixture you have prepared. Put it in
glass container, cover tightly with cling film and refrigerate for at least 10
hours. The next day, turn the fillets over and let marinate another 8 hours.
15
Remove all the mixture from the salmon, using a knife or a spatula with a knife or spatula, making sure to
remove all the extra salt.
Mix all the ingredients in with the fenugreek mixture. Add a little water, if necessary, and turn into a puree
using a mixer. Completely cover the salmon with this mixture. Wrap in a muslin cloth, put a wire rack in the
glass container, and place the salmon wrapped in muslin on the rack, making sure it doesn’t touch the tray.
Refrigerate for at least 1 week.
Remove the fenugreek mixture, slice the fish thin like bacon, and serve with orange segments and a green
salad on the side.
16
SUNDRIED TOMATO MEZE
Ingredients:
• 12 sun-dried tomatoes
• 1-2 garlic cloves
• 4-5 almonds or walnuts, shelled
• Fresh or dried thyme
• Olive oil
• Black peppercorns, if desired
• Black olives, if desired
Chop sun-dried tomatoes into 2-3 pieces.
Crush the 2 garlic cloves, and if using fresh thyme, remove the leaves with your hands.
Mix all ingredients with the olive oil and serve on a plate.
17
18
19
AUBERGINE “CAVIAR”
Ingredients:
• 3 long aubergines (grilled on gas burner, peeled and finely chopped)
• 1-2 green pepper, grilled, peeled and finely chopped
• 100 g walnuts, crushed
• 150 g feta cheese, crumbled
• 2-3 medium garlic cloves, crushed
• 100 g strained yoghurt
• 60 g tahini
• ½ lemon, juiced
Mix all the ingredients together, season with salt to taste, and serve.
20
MARINATED SEA BASS
Ingredients:
• 2 sea bass fillets, skinless and boneless
• 8-10 fennel seeds, lightly crushed
• Salt
• 1 tbsp freshly squeezed lemon juice and grated rind
• 50 ml extra virgin olive oil
Thinly slice the sea bass and marinate in all the ingredients for at least 2 hours.
Add the olive oil and serve.
21
CELERIAC AND ORANGES COOKED IN OLIVE OIL
Ingredients:
• 4 medium celeriacs, white and spotless
• 300 g carrots, diced
• 250 g potatoes, diced
• 250 g peeled shallots
• 100 g boiled green peas
• 20 g flour
• juice of 1 lemon
• 20 g granulated sugar
• 10 g salt
• juice and zest of 1 orange
• 150 ml extra virgin olive oil
• 1 bunch dill
Add 300 ml cold water to a deep pan. Add 1 spoon of flour and lemon juice,
and whisk.
Peel the celeriac and slice into 6 equal wedges. Scoop out the soft middle
part. Drop into the lemon-flour mixture.
22
Heat the olive oil in a small pan. First, sauté the carrots for 2 minutes, then
add the shallots and sauté for an additional 2. Stir in the grated orange
rind, then add the potatoes and celery. Strain the flour-lemon juice mixture
and drizzle onto the celery. Bring to a boil, add salt and sugar, cover and
simmer over a low heat. Just before it is cooked, add the freshly squeezed
orange juice, simmer for 5 minutes and leave to cool.
Arrange the cooled celery on a platter, add carrots and potaotes.
Decorate with boiled peas and dill, then serve.
MASHED BROAD BEANS
Ingredients:
• 1 kg dried skinned broad beans
• 150 g olive oil
• 250 g onions, julienned
• 10 garlic cloves, julienned
• 1 small carrot, grated
• Salt
• Spring onions, chopped
• Dill, chopped
23
Method
Wash the broad beans and soak for at least 4-5
hours.
Put all the ingredients except the spring onions
and dill into a pot, add water to cover. Cook,
covered, over a low heat until the beans are soft,
checking occasionally and stirring to prevent
burning. After the broad beans are cooked, mash
them with a whisk. Beans should be mostly soft
but still chunky. Stir in the dill and spring onions,
and pour into a flat pan.
Once cooled, slice and drizzle with olive oil, and
add a squeeze of lemon.
24
25
Cold Served Mezes

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Cold Served Mezes

  • 1. Funda Inansal cold served mezzes 03
  • 2. Funda Güzelmeriç Inansal Funda Güzelmeriç Inansal founded her own business with the advertising sector experience she gained in Ajans Ultra during her university years in 1990. Her company was active in glass production and export for 10 years in Turkey. Simultaneously she marketed her products internationally with her important partner active in foreign trade in Hong Kong. She took place in the founding period of Konya Cam as founding shareholder. In addition to her other business activities, in 1995 she entered the food & beverage sector and she took the first steps by franchising international restaurant chains in this area which she was interested in. She opened the restaurants such as Chez Bouvier, Santa Lucia and Belgo in Turkey. She has had his expertise in food and beverage sector by the trainings she got abroad and she has been still transferring her expertise to the sector with her consultancy firm, Dude Table which is very different from traditional consultancy firms by creating its own creative gastronomy projects such as Restaurant Week for the companies as a solution partner. She has been aiming to take Turkish cuisine to higher levels on the international platform by her “LocalisBeautiful” project. Funda Güzelmeriç Inansal, who has been taking part in a lot of social responsibility projects in education and creative thinking, is one of the founders of Creative Children Association and board of trustees member of Cappadocia Vocational School of Higher Education.
  • 3. OTTOMAN-STYLE SEA BASS STEW Ingredients: • 1 kg sea bass, cleaned, boneless and skinless • 2 onions, grated • 1 bunch of parsley, finely chopped • 3 cinnamon sticks • 1 tsp ground red pepper • Salt • 1 dstspn (2 tsp) granulated sugar • 1 cup extra virgin olive oil • 1 lemon, juiced Mix the grated onion, cinnamon and parsley together, mix with the fish fillets and marinate for two hours. Heat some oil and fry the fish with the mixture for 2 minutes on either side. Remove the fish, add 300 ml water, and squeeze in the lemon. Add the salt, sugar and ground red pepper. Simmer on low heat for 5 minutes. Add the fish and cook for a further 2 minutes. Remove from the stove and serve cold. 01
  • 4. 02 FRESH GLASSWORT Ingredients: • 1 kg fresh glasswort (Salicornia) • 8 garlic cloves, crushed • ½ lemon, juiced • 1 tsp freshly ground black pepper • 1 tbsp apple cider vinegar • 100 ml extra virgin olive oil Put the boiled and cleaned glasswort into a bowl. Mix together all the remaining ingredients in a bowl, add this sauce to the glasswort and stir. Place onto a serving plate and serve.
  • 5. 03 ALEPPO KÖFTE Ingredients: For the köfte • 500 g • 100 g flour • 100 g semolina • 50 g sweet pepper paste • 2 eggs • Salt, red pepper flakes, cumin, black pepper • 2 cups water for soaking the bulgur For the sauce • 600 g tomatoes • 50 g hot pepper paste • 6 garlic cloves • Pomegranate syrup • Extra virgin olive oil • Salt • Red pepper flakes Garnish • Parsley • Spring onions
  • 6. Add 2 cups of water to the bulgur. Add the remaining ingredients when the bulgur has absorbed all the water and then knead until a cohesive dough is obtained. (This is very important to prevent the patties from breaking apart in the water.) Grease your hands. Take small pieces of dough and rolling them into balls about the size of a cherry tomato. Press a finger into the centres, not too deeply, to form small cups. After doing the same to all the dough balls, boil the for 5-6 minutes or until they rise to the surface, then drain. Blend the tomatoes and garlic in a food processor. Put the olive oil, salt, pepper flakes, tomato paste and tomatoes into a sauce pan, then place over a medium heat and simmer until thick. Pour the sauce onto the Aleppo patties, add the pomegranate syrup and stir well. Garnish with finely chopped parsley, then serve. 04
  • 7. 05 ARTICHOKES WITH ORANGE COOKED IN OLIVE OIL Ingredients: • 10 artichokes, peeled • 500 g carrots (large, peeled) • 500 g shallots, peeled • 500 g potatoes (large, peeled) • 10 g flour • 1 lemon, juiced • Salt • Granulated sugar • 100 ml olive oil • 10 dill leaves • 100 g boiled green peas • 1 orange
  • 8. 06 Peel the outer leaves off of the artichokes, rubbing with lemon juice as you go to keep them from darkening. Scoop out the choke and inner soft leaves, also rubbing immediately with lemon juice. Add the flour, salt and granulated sugar to 500 ml cold water, whisk the mixture, and season with salt and sugar. Make small balls out of the carrots and potatoes using a Parisienne spoon. Heat olive oil to the pot, add the Parisienne carrot balls and fry for approximately 1 minute, until the carrot gives its colour to the oil. Add the shallots and cook for another minute. Add the water, peeled artichokes and Parisienne potato balls to the pot as well. Cover and bring to a boil, then simmer on low heat. When the artichokes are cooked, remove the pot from the stove and let cool. Refrigerate after cooling. Decorate the serving plate with artichokes and garnish. Sprinkle with fresh dill and boiled green peas.
  • 9. 07 ŞAKŞUKA Ingredients: • 2 large potatoes, chopped • 2 large seedless or Italian aubergines, chopped • 9-10 long green peppers, chopped • 2 large courgettes, chopped • Olive oil for frying • 4-5 tablespoons of olive oil • 2-3 cloves of garlic • 1 teaspoon cumin • 4 medium tomatoes • Juice of 1 lemon • Salt to taste
  • 10. Sauté the potatoes, aubergines, peppers and courgettes in a frying pan. Meanwhile, in a separate pan, fry the minced garlic, adding the diced tomatoes when it starts to turn golden. Cook for 5 minutes then add the cumin, lemon juice and 1 cup of water. Cook, stirring on medium heat for 10 minutes, until the sauce is thick. Spread the sauce on the cooked vegetables and serve. Shakshouka is so versatile; it can be enjoyed straight out of the oven or made in advance and served cold. For that extra kick, add a pinch of hot pepper just before serving. 08
  • 11. ‘ATOM’ Ingredients: • 500 g strained yoghurt • 150 g melted butter • 1 tsp ground red pepper • 5-6 garlic cloves, crushed • 8-10 dried cayenne peppers • 50 g extra virgin olive oil • Salt Melt the butter and add the ground red pepper and salt, then remove from heat. Add the garlic to the yoghurt straight away and whisk the mixture. Place the yogurt onto a serving plate. Chop the cayenne peppers into small chunks. Heat the olive oil and fry the peppers. Before the peppers lose too much colour, drizzle onto the yoghurt, which you should have put onto a serving plate. 09
  • 12. 10 ARMENIAN BEAN SALAD Ingredients: • 250 g cannellini beans • 300 g extra virgin olive oil • 500 g onions (finely chopped) • 10 garlic cloves (julienned) • 2 tomatoes (julienned) • 30 g tomato paste • 20 g red pepper paste • 2 bay leaves • 150 g celery stalk (finely sliced) • 2 dstspn (4 tsp) ground red pepper Soak the beans overnight. Add the olive oil to the pan, then add the beans, celery, onions and garlic, and sauté over a low heat for 3-5 minutes. Add the tomato paste and pepper paste, and sauté for 2 more minutes. Add the remaining ingredients and sauté for 1 minute, then add boiling water until 1-2 fingers above, cover and simmer over a low heat until reduced. After all the water is evaporated, let cool and serve.
  • 13. 11
  • 14. 12 ROASTED AUBERGINE SALAD Ingredients: • 1 kg long or ball aubergines • 500 g yellow and red peppers • 200 ml extra virgin olive oil • 5 garlic cloves (sliced) • Salt • 1 dstspn (2 tsp) granulated sugar • 2 tbsp lemon juice • ½ bunch chopped dill Grill the aubergines and peppers over embers or a grill, then peel and cut into largish cubes. Finely slice the garlic and fry in olive oil until it begins to brown. Add cold olive oil as soon as you remove the garlic from the stove, to stop the cooking. Add the remaining ingredients except dill, and fold in carefully. When cool, top with dill and serve.
  • 15. 13 FENNEL MARINATED SEA BASS Ingredients: • 2 sea bass fillets, skinless and boneless • 8-10 fennel seeds (lightly crushed) • 5-6 coriander seeds • Salt • 1 tbsp freshly squeezed lemon juice and grated rind • 1 tbsp coconut milk Thinly slice the sea bass and marinate in all the ingredients except the coconut milk for at least 2 hours. Add the coconut milk and serve.
  • 16. MIXED OLIVE SALAD Ingredients: • 250 g Mixed Antep or Ayvalık green olives, pitted • 50 g fresh or dried zahter thyme • 100 g spring onions, finely sliced • 1 garlic clove, crushed • 250 g extra virgin olive oil • 100 g pomegranate syrup • ½ lemon, juiced Pit the olives, mix with all the ingredients, and serve. 14
  • 17. FISH JERKY Ingredients: • 1 fresh grey mullet or salmon fillet • 250 g salt • 200 g granulated sugar • 1-2 bunches dill • 250 g grated carrots • 1 orange • A sprinkling of fennel seeds Fenugreek mixture: • 250 g fenugreek • 10 garlic cloves • 50 g ground red pepper • 20 g cumin • 50 g olive oil • Coriander seeds Remove the skin and bones of the salmon fillet. Mix together the salt, sugar, fennel seeds,. grated orange rind, dill and grated carrots. Completely cover the salmon with the mixture you have prepared. Put it in glass container, cover tightly with cling film and refrigerate for at least 10 hours. The next day, turn the fillets over and let marinate another 8 hours. 15
  • 18. Remove all the mixture from the salmon, using a knife or a spatula with a knife or spatula, making sure to remove all the extra salt. Mix all the ingredients in with the fenugreek mixture. Add a little water, if necessary, and turn into a puree using a mixer. Completely cover the salmon with this mixture. Wrap in a muslin cloth, put a wire rack in the glass container, and place the salmon wrapped in muslin on the rack, making sure it doesn’t touch the tray. Refrigerate for at least 1 week. Remove the fenugreek mixture, slice the fish thin like bacon, and serve with orange segments and a green salad on the side. 16
  • 19. SUNDRIED TOMATO MEZE Ingredients: • 12 sun-dried tomatoes • 1-2 garlic cloves • 4-5 almonds or walnuts, shelled • Fresh or dried thyme • Olive oil • Black peppercorns, if desired • Black olives, if desired Chop sun-dried tomatoes into 2-3 pieces. Crush the 2 garlic cloves, and if using fresh thyme, remove the leaves with your hands. Mix all ingredients with the olive oil and serve on a plate. 17
  • 20. 18
  • 21. 19 AUBERGINE “CAVIAR” Ingredients: • 3 long aubergines (grilled on gas burner, peeled and finely chopped) • 1-2 green pepper, grilled, peeled and finely chopped • 100 g walnuts, crushed • 150 g feta cheese, crumbled • 2-3 medium garlic cloves, crushed • 100 g strained yoghurt • 60 g tahini • ½ lemon, juiced Mix all the ingredients together, season with salt to taste, and serve.
  • 22. 20 MARINATED SEA BASS Ingredients: • 2 sea bass fillets, skinless and boneless • 8-10 fennel seeds, lightly crushed • Salt • 1 tbsp freshly squeezed lemon juice and grated rind • 50 ml extra virgin olive oil Thinly slice the sea bass and marinate in all the ingredients for at least 2 hours. Add the olive oil and serve.
  • 23. 21 CELERIAC AND ORANGES COOKED IN OLIVE OIL Ingredients: • 4 medium celeriacs, white and spotless • 300 g carrots, diced • 250 g potatoes, diced • 250 g peeled shallots • 100 g boiled green peas • 20 g flour • juice of 1 lemon • 20 g granulated sugar • 10 g salt • juice and zest of 1 orange • 150 ml extra virgin olive oil • 1 bunch dill Add 300 ml cold water to a deep pan. Add 1 spoon of flour and lemon juice, and whisk. Peel the celeriac and slice into 6 equal wedges. Scoop out the soft middle part. Drop into the lemon-flour mixture.
  • 24. 22 Heat the olive oil in a small pan. First, sauté the carrots for 2 minutes, then add the shallots and sauté for an additional 2. Stir in the grated orange rind, then add the potatoes and celery. Strain the flour-lemon juice mixture and drizzle onto the celery. Bring to a boil, add salt and sugar, cover and simmer over a low heat. Just before it is cooked, add the freshly squeezed orange juice, simmer for 5 minutes and leave to cool. Arrange the cooled celery on a platter, add carrots and potaotes. Decorate with boiled peas and dill, then serve.
  • 25. MASHED BROAD BEANS Ingredients: • 1 kg dried skinned broad beans • 150 g olive oil • 250 g onions, julienned • 10 garlic cloves, julienned • 1 small carrot, grated • Salt • Spring onions, chopped • Dill, chopped 23
  • 26. Method Wash the broad beans and soak for at least 4-5 hours. Put all the ingredients except the spring onions and dill into a pot, add water to cover. Cook, covered, over a low heat until the beans are soft, checking occasionally and stirring to prevent burning. After the broad beans are cooked, mash them with a whisk. Beans should be mostly soft but still chunky. Stir in the dill and spring onions, and pour into a flat pan. Once cooled, slice and drizzle with olive oil, and add a squeeze of lemon. 24
  • 27. 25