Hay-baked celeriac with black garlic, sorrel and charred onion
The guest chef for November is Stephen Toman, chef and owner at OX* in Belfast, United Kingdom. Stephen left his home town of Belfast to work in the USA and Paris, where he learned new skills in various inspiring kitchens. For instance, he worked for Alain Passard at the restaurant L'Arpège*** in Paris. Over the years, he developed a unique and enthusiastic approach to seasonal products. Sustainability is therefore a big priority for Stephen, who works with sustainable fish and top-quality meat, and devotes great attention to seasonal fruit and vegetables.
He returned to Belfast and opened OX* in 2013 with sommelier Alain Kerloc'h. The duo put Northern Ireland well and truly on the culinary map. He presents the wonderful seasonal products of the Irish countryside in simple but technically sophisticated dishes. The dishes at OX are designed in such a way that every element on the plate plays an essential role. Stephen shares three compositions with us, including his 'signature dish' halibut with fennel curry, romanesco, bergamot, and oyster leaves.
Creation by Stephen Toman, OX* Restaurant, Belfast, United Kingdom.
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Preparation method: charred onion powder
- Peel and thinly slice the onions.
- Scorch in the oven at 200°C until the onions are lightly charred.
- Lower the heat to 100°C and dry the onions for 10 minutes or until completely dry.
- Allow to cool down.
- Finely grind the onions into a powder and sieve well.
Preparation method: hay-baked celeriac
- Make sure the celeriac is clean.
- Wrap and cover the whole celeriac in hay.
- Place in a deep tray, cover with aluminium foil, and bake at 180°C for 3-4 hours until the core temperature reaches 94°C.
- Leave to rest for 15-20 minutes before carving.
Preparation method: black garlic mayonnaise
- Mix the egg yolks with the salt, pepper, and vinegar. You can do this with a whisk or a planetary mixer.
- Next, add the oil in a thin stream, continuing to whisk or mix slowly.
- Puree the mayonnaise with the black garlic in a blender and pass through a fine sieve.
- Transfer the mayonnaiseto a small squeeze bottle or piping bag.
Finishing and presentation
- Dust the onion powder onto a hot plate.
- Peel the celeriac with a knife and cut into a thick rectangle (if desired, you can leave the skin on one narrow side of the rectangle) and season with fleur de sel and pepper.
- Pipe little dots of the black garlic mayonnaise onto the celeriac.
- Garnish with sorrel leaves and drizzle with rapeseed oil.