Tapioca Fritters and Celery Root Steaks with Cafe de Paris Sauce

The recipes can also be found online with the following links.

https://www.tastecooking.com/recipes/celery-root-steaks-with-cafe-de-paris-sauce/

https://www.theguardian.com/food/2019/jan/26/yotam-ottolenghi-recipes-oranges-b

Tapioca Fritters

90 grams Small Pearl Tapioca

1 3/4 cups Whole Milk

1/2 cup Heavy Cream

1 Tsp Vanilla Bean Paste or Vanilla Extract

1/2 Tsp Star Anise ground

3 TBS Super Fine Sugar

1/4 tsp Flaked Sea Salt

3 oranges finely zest to get 1 1/2 tsp , then cuice 2 oranges to get 1/3 cup

1/4 cup Honey

2 Tbs Water

2 Whole Star Anise

2 Tbs Tabioca Flour

2 Cups Sunflower oil

1 Tbs Confectioners Sugar

Celery Root Steaks with Cafe de Paris Sauce

Cafe de Paris Sauce

1/2 cup Unsalted Butter cut into 3/4 inch cubes

1 small Shallot, finely chopped

1 Garlic clove, smashed

3 Anchovy Filets in olive oil, drained and finely chopped

1 TBS Mustard Powdeer

1/2 Tsp Medium Curry powder

1/4 Tsp Cayenne powder

1/4 Tsp Flaked Sea Salt

1 TBS Baby Capers

2 TBS Chives, finely chopped

2 TBS Taragon Leaves, finely chopped

1 Tsp Parsley, finely chopped

2 Tsp Thyme Leaves

Black Pepper

2 Whole Roasted Celery Root Each cut Crossiwse into 1 inch Steaks (page 54 from the book)

1/2 cup Heavey Cream

2 Tsp Lemon Juice

Flaked Sea Salt and Black Pepper