Chiltern Firehouse by Nuno Mendes

Author:Nuno Mendes
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-18T04:00:00+00:00

FOR THE HAZELNUT & CHERVIL DRESSING:

4 teaspoons Dijon mustard

2 free-range egg yolks

1 tablespoon white wine vinegar

½ cup/125 ml grapeseed oil

7 tablespoons/100 ml hazelnut oil

3½ ounces/100 g chervil leaves, washed and drained

Maldon sea salt and freshly ground black pepper

FOR THE CELERIAC RIBBONS & MILK:

1 raw celeriac, peeled

3½ tablespoons unsalted butter

⅓ ounce/9 g salt

1¼ cups/300 ml whole milk

7 tablespoons/100 ml heavy cream

7 tablespoons/100 ml celery juice (made with a juicer)

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