These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Serve 8/10 people Ingredients ·1 ½ medium size celeriac, very thinly sliced ·100 gr Comte cheese, cut in ½ in dice ·225gr morel mushrooms (or 15 gr dried) ·2 shallots, finely chopped ·½ tsp thyme ·600ml double cream ·4 whole eggs ·2 egg yolks ·Salt, pepper, ground nutmeg ·100gr continental salad leaves ·4 slices of brioche ·1 summer truffle, finely chopped ·Little beaten egg and cream Asparagus Vinaigrette ·16 Asparagus tips, ·½ tsp of Dijon mustard ·Juice of half a lemon ·100ml rapeseed oil
Method 1. Pre heat the oven to 150 c 2. Line a 2lb loaf tin with cling film 3. Blanche the celeriac slices in boiling water for 1 min then quickly refresh in ice water, drain and then dry in cloth 4. Line the loaf tin with overlapping slices of the celeriac ensuring the whole area is covered and ensuring the celeriac is over hanging the edges at the top 5. Sauté the morels in a hot pan until golden, add the shallots, thyme and cook for 2 mins, then cool. 6. Whisk the eggs and the cream with a little seasoning 7. Fill the loaf tin with the cheese, the cooked morels and remaining celery slices then pour over the egg and cream mix 8. Fold over the overlapping celeriac slices to secure the inner filling, fold over the cling film to seal it 9. Place in a baking tin ½ filled with water then place in the oven for 1 ½ hours and remove and cool in the fridge over night 10. For the vinaigrette blanch the asparagus tips in boiling water for 30 sec. then remove into ice water. Cut ½ into slices and place the rest in a blender with the remaining vinaigrette ingredients. 11. Blitz to a light puree then strain 12. To serve prepare a French toast by passing the brioche slices through the egg, cream and chopped truffles. Fry in a non stick pan until golden on both sides. 13. Remove terrine from fridge remove cling film and cut into slices. Heat the slices in the oven on the small tray until lightly golden 14. To serve place a slice on each French toast dress the salad leaves in the dressing garnish with the asparagus tips and serve