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BBQ Roast with Celeriac Mash

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BBQ Roast with Celeriac Mash – let’s welcome the summer season with some quality barbecue. You can make it in any kind of season and serve with any seasonal side dishes, salads or delicious chutneys. My favourites are grilled vegetables, French fries, My Pear Chutney or Celeriac Salad. Check it out and have a blast.

This stunning BBQ Sauce is inspired by Czech Apetit Magazine.

Total Time: 45 minutes

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Shopping List

BBQ Roast:
500g of good quality turkey tenderloin, breasts or pork loin, cleaned and drained
Sea salt, ground black pepper

BBQ Sauce:
A splash of olive oil
1 small shallot, peeled and finely chopped
2 cloves of garlic, crushed, peeled and finely chopped
100ml of Balsamic Vinegar
100ml of Heinz Ketchup
1 teaspoon of ground cumin
1-2 chili, finely chopped
2 tablespoons of cane sugar
A splash of Worcestershire Sauce

The Celeriac Mash:
½ of celeriac head, cleaned, washed and diced
4 medium potatoes, peeled, washed and diced
Sea salt, black pepper
50ml of lukewarm milk
A splash of double cream
A knob of butter
A pinch of nutmeg

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BBQ Turkey Breasts

First, preheat the oven to 180 degrees. Take a baking tray and line it with some aluminium foil. Place a rack on top of it and brush lightly with olive oil.
Note that in case of a grill, the roast takes half of the time. Bake for about 10 minutes, then brush with BBQ Sauce. Repeat 2 times.
BBQ roast
Season the meat with salt and pepper and place in the oven for about 10 minutes.

BBQ Sauce

Meanwhile, In a small frying pan heat up a splash of olive oil on medium heat. Sauté the onion for about 3 minutes.
Add vinegar, ketchup, 1 cup of water, garlic, cumin and sugar. Stir and let it work for about 5 minutes.
Next, add chili and taste. Sprinkle with Worcestershire Sauce. Let it cook for another 2 minutes and take off the heat.

Take the meat out of the oven and brush with BBQ Sauce. Return into the oven and bake for another 10 minutes. Repeat the procedure twice until baked through and BBQ Sauce nicely sticks on it. Done.


The Celeriac Mash

First, cook celeriac and potatoes in a deep pot filled with salted hot boiling water. Once it is all soft, take it out (takes around 10-15 minutes).
Season with salt and pepper.

Add splash of milk, cream, butter and nutmeg. Mash with a potato masher until beautiful smooth texture. Taste and season accordingly. Serve warm.

Makes 5 serves.

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