Celeriac Baked in Barley & Fermented Hay Recipe by Chef Mark Moriarty
This Celeriac Baked in Barley and Fermented Hay with Hazelnuts and Smoked Celeriac Tea Recipe was created by Chef Mark Moriarty. It was his signature dish in his successful bid to win the title of S.Pellegrino Young Chef 2015. Not one for amateur chefs, this dish is exciting and challenging.
– 350g rye flour
– 130g salt
– 80g T45 French flour
– 150g egg white, may need more – judge by eye, dough needs to be pliable
Barley Miso (quick version)
– 100g barley, toasted
– 20g Japanese miso
– Large handful hay, dried & thermomixed into powder
– 2 celeriacs, peeled, halved & trimmed to natural shape
– 100g barley crust
– 20g barley miso
Pickled Celeriac Sheet:
– 1 whole celeriac, peeled
– 50g water
– 50g white wine vinegar
– 20g chopped celeriac
– 50g sugar
– 10g Dijon mustard
– 10g white wine vinegar
– 30g pasteurised egg yolk
– 500ml hazelnut oil
– 10g peeled hazelnuts
– ½ celeriac, blitzed to a fine crumb in thermomix
– 300ml vegetable oil
– 400ml raw celeriac juice
– 30g toasted hay
1. Place all the dry ingredients in a Kenwood mixer and mix to a dry but pliable consistency, roll out approx. 3mm thick.
1. Place the barley in a preheated oven at 200ºC for 20 minutes, until toasted.
2. Cook in salted water until soft.
3. Drain and add to blender along with the hay and blitz to a pulp.
4. Once cooled to a lukewarm temperature, add the miso and mix thoroughly.
1. Blowtorch the trimmed celeriac until blackened, marinate in the barley miso and leave overnight.
2. Roll out the barley crust and cover it with the barley miso.
3. Place the baked celeriac on top of the hay and begin to wrap the crust around it until perfectly smooth parcels are achieved.
4. Bake the parcels at 200ºC for 40 minutes. Remove and open tableside.
Pickled Celeriac Sheet
1. Using a Japanese mandolin, turn the celeriac into sheets, trim the edges and place in a vacuum bag.
2. Heat the water, vinegar, chopped celeriac and sugar until dissolved and place a small amount in the vacuum bags.
3. Compress the sheets and set aside for service.
1. Place the mustard, vinegar and egg yolk in a thermomix and blitz at speed 4.
2. Emulsify with the hazelnut oil and place in a squeezie bottle.
1. Place the hazelnuts on a tray in an oven at 200ºC for 10 minutes, until golden brown.
1. Add the oil and celeriac to a pot and place on an induction hob.
2. Bring to the boil before reducing heat to a simmer.
3. Stir constantly until celeriac turns golden brown, remove and dry on paper.
1. Bring the raw celeriac juice slowly to the boil in a pot, skimming regularly. When it reaches the boil, remove from the heat, and pass the liquid through a muslin cloth.
2. Place 20g of the toasted hay into the tea and infuse for 30 seconds before passing through a muslin cloth again.
3. Pour the tea into a cast-iron kettle and stuff the lid with 10g of hay; light this on fire
before placing the lid on, in order to lightly smoke the hay, and serve tableside.
– Remove the sweet light green/yellow leaves from the celery head to use as garnish.
All in the Food is published by O’Brien Press and is available to buy here.