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12 Days of Christmas - Day 7: Neven's Chorizo with Celeriac Remoulade

Neven Maguire's Gubben Smokehouse Chorizo with Celeriac Remoulade.
Neven Maguire's Gubben Smokehouse Chorizo with Celeriac Remoulade.

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

  1. 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.
  2. 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.