Ingredients
4 celery stalks, trimmed 15 cm
Salt for boiling water
2 tbsp butter
3 spring onions, chopped all parts
1½ cups chicken stock
SIDS SALT & PEPPER to taste
1 tbsp crushed coriander seeds
2 tbsp lemon juice
Coriander leaves for garnish
Directions
Blanch the celery in boiling salted water for 2 minutes, drain and set aside.
Cook onions in butter until soft then add celery, stock and SIDS SALT & PEPPER to taste. Cover and cook over a low heat for 15 minutes. Add coriander seeds and lemon juice then continue cooking until celery is tender, about 15 minutes. If there is more than ½ cup of liquid, remove the celery and reduce over a high heat.
Combine the celery and liquid in a shallow dish, cover with cling-wrap and leave to cool.
Drain (you may want to reserve the liquid) and serve chilled or at room temperature, with the garnish.
