sharing recipes from one generation to the next
We humans are a fickle lot. We complain when the weather’s cold and we whinge when it’s hot. It’s a constant source of casual conversation, and while it can be dismissed as trite, if you stop and think of the impact the ambient temperature has on our daily life, it’s a wonder we don’t talk about it more.
I won’t go into the enormously complex and far reaching issue of climate change. Suffice to say I’m a believer. I justify my stand by quoting temperature and rainfall data released by Australia’s Bureau of Statistics at the start of each month. Maximum average temperature records are frequently being reset. April 2016 recorded the highest temperatures in Brisbane since record keeping began, each and every day reaching 30C and beyond. The month of May is a few degrees cooler, but where is winter?
The weather dictates what clothes we wear, how far to open the window, how hard we exercise and what we choose to eat and drink.
I’m suffering from acclimatization issues. I’m hankering after soup, rich braises and steamed puddings when salad is much more appropriate for this warm and steamy climate. But the local winter vegetables are flourishing, I guess we have the cooler nights to thank.
Beautiful celeriac on the greengrocer’s shelf started me thinking. The classics are hard to go past. Celeriac remoulade is an a fabulous winter salad and is a delicious accompaniment to pan fried fish.
1/2 medium sized celeriac finely julienned
Juice of a lemon
1/4 cup mayonnaise (homemade will give you the best flavour)
1/4 cup thick cream
1 teaspoon Dijon mustard
1 teaspoon each minced parsley and fresh tarragon
2 teaspoons finely snipped chives
1 tablespoon capers, finely chopped
sea salt and pepper to taste
Peel the celeriac, then cut into fine julienne. I find the easiest way is to slice the root on the mandolin then cut the julienne with a very sharp cook’s knife.
Immediately toss the celeriac in lemon juice to prevent it discolouring.
In a small bowl whisk together the mayo, cream and mustard until smooth.
Stir through the chopped herbs and capers then season to taste with sea salt and pepper.
Drain the celeriac then toss through the dressing.
Rest at room temperature for 30 minutes before serving.