44 GOURMET TRAVELLER
CrabsoupAllpropsstylist’sown.
CeleriacsaladPietraSofiaporcelain
tile(usedassurface)fromSurface
Gallery.TunisianMosaicVenecia
Stonetile(usedthroughout)from
EarpBrothers.Smalldish(with
hazelnuts)fromLittleWhiteDish.
All other propsstylist’sown.
Stockists p152.Celeriacandmushroom salad
withparmesanSERVES 4
A quicksaladofcrunchyceleriacandrawmushroomsthat
suitsthechangeofseasonperfectly.Serveit witha grilled
T-bone,oronitsownwithcrusty ryebreadandgoodbutter.1 tbspapplecidervinegar
60 ml(¼cup)extra-virgin
oliveoil
1 largeceleriac,peeled
100 gmSwissbrown
mushrooms,thinlysliced
50 gmroastedhazelnuts,
coarselychopped
Shaved parmesan, to serve1 Whiskvinegarandoliveoil
ina largebowl.Thinlyshred
celeriacintothebowl.(Thebest
andfastestwaytodothisis to
usea Japanesemandoline with
a combcutter– becareful,
thesearesharp. Alternatively,
thinlysliceceleriacandcutit
intomatchsticks– thethinner
thebetter.) Tosstocombine,
seasontotasteandstand
for5 minutestoallow celeriac
tosoftenslightly.
2 Addmushroomstoceleriac
mixtureandtosswell. Scatter
with hazelnuts andparmesan.EggandcrabsoupSERVES 4
Sweet,wholesome,anda littleluxurious,thissimplesoup,
whichis assuitablefora lightdinnerasit is for a dinner
party,is readyina matterofminutes.1 litre(4cups)chickenstock
20 gm(4cmpiece)ginger,
finelychopped
60 ml(¼cup)lightsoysauce,
plusextratotaste
1 tbspcornflour
1 tbspblackvinegar,orto
taste,plusextratoserve
2 tspcoarselygroundwhite
pepper,ortotaste
200 gmrawcrabmeat
1 eggand1 eggwhite,
whiskedtogether
2 thinlyslicedspringonions,
plus extra to serve1 Combinestockandginger
ina saucepanandbringto
theboil. Meanwhile,combine
soywithcornflour, stirringuntil
smooth,thenaddtosaucepan.
Addvinegar,pepperandextra
soysaucetotaste,thenadd
crabmeatandreturntotheboil.
2 Slowlydrizzleineggmixture,
stirringtocreatethinthreads,
thenremovepanfromheat.
Checkseasoningand stir
inspringonion.
3 Servesoupsprinkled
withextraspringonion
andseasonedtotaste
with extra vinegar.