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Pickled Celery with Roasted Grapes + Polenta Ingredients 1 head celery 240 ml white wine vinegar 60 g caster sugar 1 tbsp salt 1 tbsp mustard seeds 1 tsp chilli flakes 1 cinnamon stick 1 tbsp coriander seeds 1 bay leaf 1 tsp peppercorns 750 ml vegetable stock 185 g coarse polenta 5 tbsp olive oil 100 g red grapes 1 sprig rosemary 2 sprig thyme 50 g pine nuts 1/2 bunch parsley 50 g green olives 25 g sultanas 1 lemon 2 tbsp extra virgin olive oil 1 tsp wholegrain mustard 1 tbsp maple | Method- Carefully peel away the outer layer of the celery. Cut the celery into 10cm lengths (save the leaves if there are any) and place them into a mixing bowl. Put a small saucepan over a high heat and pour in the vinegar, sugar and salt. Heat to a boil, remove from the heat and add the mustard seeds, chilli flakes, cinnamon stick, coriander seeds, bay leaf and peppercorns. Pour the liquid over the celery, cover the bowl and leave to chill in the fridge for at least a few hours or overnight.
- Put a medium saucepan over a high heat and pour in the stock. Heat to a boil then add the polenta while whisking. Turn the heat down to very low and cook for 10 minutes until the mixture becomes thick, stirring with a spatula. Stir in 4 tbsp of the olive oil.
- Grab 4 metal rings (8.5cm diameter x 3cm deep) and place them on a lined tray. Brush the remaining olive oil on the inside of the rings. Tip the polenta out into the moulds and press it down to ll them to the rim. Chill in the fridge for at least an hour, or until set.
- Preheat the oven to 200°C and place the grapes onto a baking tray. Lay the rosemary and thyme around the grapes and drizzle with a little olive oil. Season with salt and pepper and roast for 20 minutes.
- Place a small saucepan over a medium-high heat and toast the pine nuts until golden brown all over. Finely chop the parsley. Pit the olives if necessary and cut into quarters. Throw them into a mixing bowl with the sultanas, parsley, roasted grapes and pine nuts. Finely grate in the zest of the lemon and squeeze in about 1 tbsp of juice. Pour in the extra virgin olive oil and scoop in the mustard. Slice 3 of the pickled celery stalks crosswise, add them to the bowl and mix everything together.
- Put a frying pan over a high heat and add 1 tbsp of olive oil. Remove the polenta from the 4 moulds, season the outsides with salt and pepper and place all of the discs into the frying pan. Fry for 3 minutes until they're golden brown, then flip and repeat.
- Place a disc of polenta onto each serving plate. Spoon the salad over the polenta and garnish the plate with celery leaves. Julienne some extra pickled celery and arrange it around the celery leaves then finish by drizzling a little maple syrup over the plate.
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