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Justine Schofield's chicken and celeriac remoulade
Preparation 45 minutes
Serves 4

Justine Schofield’s chicken and celeriac remoulade

Method

Justine Schofield has made a career of inspiring home cooks around the country, from her television debut on the first season of MasterChef Australia to her long-running role as host of Channel Ten’s popular series Everyday Gourmet. Whether you’re looking for simple mid-week dinners or special occasion fare, Justine has the recipe.

This chicken and celeriac remoulade is the perfect recipe for when friends come around, a great snack for a picnic or a delicious sandwich filling for week day lunch.

celeriac justine

How to make it:

1. Combine the chicken stock or water, bay leaf and peppercorns in a large saucepan and bring to the boil. Turn the heat down to low, add the chicken and gently simmer for 10 minutes. Remove from the heat, cover and allow the chicken to cool in the liquid for 20 minutes. Once cool enough to handle, shred the chicken with two forks or your hands and reserve.

2. For the mayonnaise, place the egg yolks in a bowl and whisk in the mustard. To ensure the mayonnaise thickens, it is important to add the oil very slowly at the beginning. Add a small drizzle of grapeseed or vegetable oil and whisk well. Drizzle in a little more oil and whisk well. Repeat this process. Once the mayonnaise starts to thicken, whisk in the remaining oil in a thin, steady stream. When the mayonnaise is pale and thick, and all the oil has been incorporated, stir in the vinegar and season to taste with salt and pepper.

3. Coarsely grate the celeriac using a box grater or finely julienne. Mix with the apple, walnuts, chicken and basil. Add the mayonnaise and toss well. Serve with some crusty bread, if desired.

Dinner With Justine Cover SI.indd

Dinner with Justine (RRP $39.99/Paperback) is available from all good book stores.

Ingredients

  • 750ml chicken stock or water (or enough to cover the chicken)
  • 1 bay leaf
  • 2 black peppercorns?
  • 2 x 250 g chicken breast fillets
  • 1 small or 1/2 large celeriac (about 600g), peeled
  • 1 small granny smith apple, julienned
  • 35g (1/3 cup) walnuts, toasted and roughly chopped
  • 35g (1/3 cup) walnuts, toasted and roughly chopped
  • rusty bread, to serve (optional)
  • For the mayonnaise:
  • 2 eggs, separated
  • 1 tbs dijon mustard
  • 185ml grapeseed oil or vegetable oil
  • 3 tbs olive oil
  • 2 tsp white wine vinegar
  • salt flakes and freshly ground black pepper