Neven Maguire's Gubben Smokehouse Chorizo with Celeriac Remoulade. Speaking on the show, Neven said: "The remoulade can be made a day in advance and kept covered in the fridge. "For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you've got any to hand."
Ingredients
Speaking on the show, Neven said: "The remoulade can be made a day in advance and kept covered in the fridge. "For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you’ve got any to hand."
- 1 small celeriac
- juice of 1 lemon
- 1 tbsp mild mustard
- 2-3 tbsp mayonnaise or crème fraiche
- 40 thin slices Gubeen Smokehouse chorizo (rind removed)
- sea salt and freshly ground black pepper
Method
- Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place in a bowl and add the lemon juice and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.
- To serve, spoon a teaspoon of the celeriac remoulade on to each slice of chorizo, then fold over to encase the remoulade and secure with a cocktail stick.
