Celeriac Steak with Tahini Tarator, Zoug and Pine Nuts
Serves 4
INGREDIENTS:
- 2 celeriac
- Olive oil
- Salt, pepper
- 3 tbsp pine nuts
Zoug:
- 1 bunch coriander
- 1 bunch mint
- ½ tsp red chilli flakes
- 1 tsp ground cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 garlic cloves
- ½ lemon, zest and juice
- 5 tbsp olive oil
Tahini Tarator:
- ½ cup tahini
- 1/3 – ½ cup water
- ½ lemon, juiced
- ½ tsp salt
METHOD:
- Preheat the oven to 200C/180C fan. Prepare a baking tray with baking paper.
- Chop the ends off the celeriac, peel off the skin and slice into 1.5cm rounds.
- Heat a large frying pan over a medium heat. Add a good drizzle of olive oil and fry the celeriac rounds until golden and caramelised, about 3 minutes each side.
- Place the charred steaks on the prepared baking tray and season the steaks with salt and pepper. Transfer to the oven to finish cooking for 10-15 minutes or until tender, a cutlery knife should easily pierce through.
- Drain off any oil from the pan and add the pine nuts. Toast until golden brown, keeping an eye as they can quickly burn. Transfer to a bowl to cool.
- While the steaks are cooking, prepare the zoug by placing all ingredients in a food processor with a pinch of salt and pepper and pulsing to a chunky paste. Alternatively, finely chop the ingredients and mix together.
- Place the ingredients for the tahini tarator in a small bowl and gradually add the water, whisking until you have a smooth creamy sauce.
- When the steaks are ready, drizzle over the tarator and zoug. Finish with the pine nuts and serve warm.
This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.