Orange Celeriac & Chicken Fusilli


This was inspired by Jamie Oliver’s Proper Blokes Sausage Fusilli recipe, which can be found in his new book, ‘Cook with Jamie – My guide to making you s better cook – absolutely superb and definately worth shelf space in my opinon.

This recipe makes a feature of the Celeriac, a much under-rated vegetable in most kitchens. Celeriac makes the most excellent soup, often combined with blue cheese. It has a really full and creamy flavour and texture, and can be braised, stewed, mashed or used raw in salads. Here it is sauted in butter upfront and set aside. It could be cut fore finely and stir fried with the onion and leek later in the process, but I wanted it to be more of a feature in this dish.

This dish does not have a lot of sauce – just enough to coat the pasta. But if more liquid is required during the cooking, use a good quality cartoned orange juice. Cartoned juice can be used instead of the freshly squeezed OJ, but you still need the zest and the fresh zing of the lemon juice becomes even more important.

Try serving with a gutsy rose, such as the Australian Hampton Hill Cabernet Sauvignon 2005, which stands up to the citrus and pepperyness surprising well!

Cooking Time – approx 30 minutes

Serves 2

Ingredients

  • 1/2 medium Celeriac, diced
  • 2 oz Butter
  • Juice & zest of 1 Orange
  • 2 Red Chillies, finely chopped
  • 3 cloves Garlic, crushed
  • 1″ Garlic, grated
  • 2 Chicken Breasts, thinly sliced
  • 1 Red Onion, halved and finely sliced
  • Green tops from 2 Leeks, sinely chopped
  • Juice of 1/2 Lemon
  • 2 tsp Soft Brown Sugar
  • 2 tbsp Light Soy Sauce
  • 1 tsp Cornflour, slaked with a little Orange Juice
  • 250g Fresh Fusilli

Method

  • Melt the butter in a wok and saute the celeriac until almost cooked, but still retaining a bite (5-10 minutes). Remove from the wok but retain the butter.
  • Add the orange zest, garlic, chilli and ginger and fry for a minute, stirring all the time before adding the chicken. Stir fry for 5 minutes on a high heat.
  • Add the leek tops and onion and continue to stir fry for a couple of minutes more.
  • Add the orange juice, soy and lemon juice and stir in the brown sugar. Stir in the celeriac and continue to stir fry until the chicken is cooked.
  • Adjust the seasoning with soy, lemon juice and sugar according to taste. Stir in a little slaked cornflour, stiring, until the sauce thickens slightly.
  • In a seperate pan, boil up the pasta according to the cooking instructions, then drain well and stir into the sauce.
  • Toss well and serve.
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