Eveleigh Markets are a recent discovery of mine, and it does upset me that I spent 4 years living in Newtown having not known about them. Today has made up for the lost years. A lazy, sunny day, balancing the winter chill, perfectly suited for a trip to the market. Winter is a great season, and the colors and smells are phenomenal at Eveleigh. As you can see from the above photo, I took home a colorful bunch of beauties. My mission this weekend is to cook only from the produce I gathered. So here is my pantry for the weekend:
- Baby Turnips
- New Potatoes
- Baby Garlic
- Grape Tomatoes
- Free Range Eggs
- Organic Lamb Mince
- Smoked Trout
- Spelt Bread
So the first dish this weekend was a very retro but very tasty celeri remoulade with smoked trout. Celeri remoulade is a simple recipe, which combines mayonnaise and dijon mustard, and mixes it with celeriac. Now, mustard is not something that can be found locally (not easily), but mayonnaise, I could make. Using the jumbo, double yolked eggs, I created the tastiest mayonnaise ever. The flavour was sensational because the eggs were so fresh, and also because I used some apple cider vinegar instead of lemon juice.
Mayo, dijon mustard and celeriac are a classical combo I love, and more so with the addition of some fantastic pears, all thinly sliced. The remoulade has a hint of celery, sweet with pears, rich with mayonnaise and tangy from the dijon mustard. A nice piece of smoked trout sitting nicely on top of the remoulade and some crunchy, crusty bread make for a great sunshine picnic lunch.
- 1 egg
- 1.5 cup vegetable oil
- 1 tsp mustard
- 2 tsp apple cider vinegar
- salt (to taste)
- Put the egg and mustard in blender and whiz it up.
- Add the oil slowly from the top opening until the mixture thickens.
- Add apple cider vinegar and salt
- Add more oil if thicker mayonnaise is needed
- The process should take 1 minute or less
Smoked Trout and Celeri Remoulade
- 1/2 small, young celeriac, shaved thinly
- 1 sweet juicy pear of choice, shaved thinly
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
- smoked trout
- 4 tbsp chopped coriander
Mix mayo and dijon mustard, chopped coriander
Stir into the celeriac and pears, mixing with your hands.
Place remoulade into serving plate
Top with smoked trout and some coriander
Serve with nice crunchy bread