5 Native Spice Celeriac Steak
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5 Native Spice Celeriac Steak
Recipe by Nornie Bero
Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients
Celeriac Steak
800g celeriac
Dash of olive oil
Pinch of Coles sea salt
Pinch of Coles black pepper
Native 5 Spice Jus
60g sliced shallots
1 carrot, diced
1 garlic clove, minced
150ml red wine
500ml vegetable stock
100ml port
Native 5 spice (cinnamon myrtle, anise myrtle, ground pepperberry, fennel seeds)
Cornflour (slurry)
Pinch of Coles sea salt
Pinch of Coles black pepper
Dash of olive oil
Warrigal Greens Cream
2 cups Warrigal greens
1 bunch English spinach
2 boiled potatoes
150ml cream
2 nobs of butter
Good pinch of Coles sea salt
1 garlic clove, crushed
Pinch of white pepper
Method
Heat a medium pot over medium heat with a dash of olive oil. Braise the garlic, carrots, shallots, and native 5 spice until partially cooked. Add the port, red wine, and vegetable stock, and reduce the mixture by half. Adjust seasoning with salt and pepper, then thicken with a cornflour slurry if needed.
Preheat the oven to 200°C. Peel the celeriac, wash and dry it thoroughly, then slice into steak-like pieces and score the surface to create a lattice pattern.
Heat a cast-iron pan over high heat with a drizzle of olive oil. Fry each side of the celeriac steaks for about 3 minutes, until golden. Sprinkle with native 5 spice, flip, and coat the other side. Season with salt and pepper. Transfer the pan to the oven and bake for around 10 minutes, or until tender.
For the jus, heat a pan over medium-high heat with olive oil. Add shallots, carrots, and garlic, cooking until softened. Deglaze the pan with port, then add red wine and reduce. Stir in a pinch of the native 5 spice blend and vegetable stock, allowing the mixture to reduce further. Finish by thickening with a cornflour slurry and whisking until smooth.
To prepare the Warrigal greens cream, add the boiled potatoes to a pot with half a cup of their cooking liquid. Cook down slightly before adding cream, butter, Warrigal greens, and spinach. Continue cooking until the greens are soft. Remove from heat and blend the mixture until smooth using a stick blender. Adjust seasoning with salt and white pepper.
To serve, spread the Warrigal greens cream on the base of a plate, place the celeriac steak on top, and finish with a generous drizzle of the native 5 spice jus. Enjoy!
