Stuffed Celeriac with Pork

Happy Thursday guys! The recipe of the day is Stuffed Celeriac with Pork. It’s incredible easy and delicious, perfect for the winter nights. And it only uses a few ingredients but lots of spices to make you feel warm. 🙂

Have you done your Christmas shopping yet or just starting out? Or maybe haven’t thought about it yet. I believe I’m done, hopefully. Not that I don’t enjoy it, Christmas is my favourite time of the year but all that choosing a gift that your loved ones will love and that’s within your budget, it’s quite stressful. I find it very stressful actually. Now that is over, I just hope everyone will be happy with their gifts from Santa. 🙂

Back to the recipe now. 🙂 I admit, I haven’t really used celeriac much, I’ve tried salads and soups with it but never stuffed it. It’s got really specific flavour, very aromatic and I think it really complemented the pork. I also added a generous amount of Parmesan cheese on top for a crispy cheesy finish. 🙂 Really good stuff, I definitely recommend it.

Stuffed Celeriac

To be honest though, my little one was not that keen on the celeriac. She didn’t mind the pork but I guess this specific flavour wasn’t really her type. 🙂 It seems that’s the case with lot’s of ingredients these days. She’s getting fussier by the day. I really hope that’s because of the age because I’m really running out of option what to prepare for her so she could happily eat it. Apart from the all time favourite chicken nuggets, chips and pizza. 🙂 These are always winners but I can’t offer them everyday. Anyway, I’m not giving up, I try various recipes everyday and try to convince her to at least have a bite. Do you have the same problem?:-)

And here’s what you need for the Stuffed Celeriac.

Ingredients:

  • 1 celeriac, cut in halves
  • 200g pork, diced
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 150g Parmesan cheese, grated
  • 1tsp Garam Masala
  • 2tsp paprika
  • 1tsp cumin
  • 1tsp thyme
  • a handful of fresh parsley, chopped
  • olive oil
  • salt to taste

Stuffed Celeriac

Preparation:

  1. Preheat the oven to 200°C. Drizzle the celeriac halves with some olive oil and place in the oven for about 30 minutes until soft.
  2. Remove from the oven and when cooled, scoop out the celeriac so you can stuff it with the pork. Chop the celeriac that was scooped out.
  3. Meanwhile, heat a pan with the olive oil and gently sweat the onions, celeriac and carrots for 5 minutes.
  4. Add the pork, season with the spices, mix well and leave to cook for about 15 minutes or until ready. Make sure to stir occasionally.
  5. Fill the celeriac halves with the pork mixture, sprinkle the Parmesan cheese and place in the oven for about 15 minutes so the cheese is crispy and golden.
  6. Remove from the oven and serve.

Enjoy!

Tip: Why not serve with some rice or quinoa?

Stuffed Celeriac

Loaded Shrimp Salad

Happy Friday guys! Today’s recipe is Loaded Shrimp Salad. There is avocado, beans, tortilla chips, sour cream, Mozzarella cheese and leave salad underneath. It’s quite overloaded actually, isn’t it! 🙂 And I’m not sure it’s actually a salad, it’s more like a proper meal, but as long as there are leaves inside, I think I can call it salad.

Loaded Shrimp Salad

This Loaded Shrimp Salad is quite like a burrito in a bowl, I’d say, without the rice. Anyway, it’s definitely Mexican inspired and if you like shrimp burritos, tacos or salads, you’ll love this too. I had mine with a generous serving of my hot sauce and I can tell you, I was really full after a portion of this goodness. I cooked the shrimps with a bit of paprika and nothing else, that’s how my little one loves them. Otherwise, I’d probably add garlic, coriander and lime. But because she doesn’t like anything green, I made them simple. I used the beans from a bean soup I had made earlier this week so that was really handy. The only ingredient that needed cooking were the shrimps. And you know they only need no more than a few minutes.

The Loaded Shrimp Salad is great to have when having friends over. You can use it as a starter, a side or even a main. Or why not make a Mexican themed night? Prepare the salad, mix up some Margaritas and voila! That would be lovely, wouldn’t it! It seems like I’m the one needing one of these Mexican night and drinks. 🙂 After all, it’s Friday or Friyay! 🙂

I’ve been meaning to post this recipe for a whole week. Literally, I’ve been trying to post it since Monday. But as you know, life gets in the way sometimes. And I got two sick kids stuck with me for four days. Poor babies. 🙂 Finally, they are feeling much better and we are all back to our normal routine. And thanks to that I am able to post this recipe while they’re napping. Pheww! 🙂 I never thought I could be so organised but having children changes you a lot I guess. Well, I believe in a good way, a really good way actually.

Anyway, this is what you need for this scrumptious Loaded Shrimp Salad.

Loaded Shrimp Salad

Ingredients:

  • 400g shrimp
  • 300g tinned pinto beans or leftover beans
  • 200g Mozzarella cheese, shredded
  • 150g tortilla chips, crushed
  • 1 avocado, sliced
  • 1/2 a cup sour cream
  • 150g mixed leave salad
  • 1tbsp paprika
  • 1tbsp olive oil

 

Loaded Shrimp Salad

Preparation:

  1. Heat a pan with the olive oil and gently cook the shrimp(seasoned with the paprika) for about 5 minutes.
  2. Start building the salad – layer a salad bowl with the mixed leaves. Then add the beans on one side, tortilla chips, shrimp, sliced avocado and the sour cream in the middle.
  3. Serve with your favourite hot sauce!

Enjoy!

Tip: Why not try adding some fresh salsa, such as Pico de Gallo! That would be even tastier! Simply chop some tomatoes, onion & coriander and season to taste with salt, pepper and some lime juice.