This recipe was written by Big Les & was originally published in The MuscleTalker May 2010 edition Bloody MaryIngredients
1 shot(s) vodka, good quality
200ml tomato juice
2 slices lemon
1 tsp horseradish, (not the creamy one), pepper, freshly ground, celery salt
1 dash(es) sherry, red Tabasco, Worcestershire sauce
1 stalk celery
some ice cubesMethod
Fill an average sized glass with the vodka of your choice and top it up with the tomato juice. Cut the lemon and squeeze the first slice into your drink whilst you reserve the second to garnish at the end.
Add a teaspoon of horseradish (of course, freshly grated would be even better), add a dash of red sherry and season with freshly ground black pepper and celery salt. Add a few drops of Tabasco and Worcestershire sauce, add some ice cubes and cut a piece off the celery to stir and garnish with the remaining lemon. Stir Fry CeleryIngredients
2 tbsp peanut oil
1 tsp salt
3 tbsp finely chopped garlic
120ml cup chicken stockMethod
Separate the stalks of the celery from the centre and with a sharp knife, string the tougher outside stalks by holding the celery stalk in your hand, rib side up, and starting at the very end, run the potato peeler the length of the rib, releasing the strings. Then cut the celery into 1 inch lengths. Heat a wok or large sauté pan until it is hot. Add the oil, salt and garlic and stir-fry for 20 seconds. Pour in the celery and continue to stir-fry 2 minutes.
Finally, pour in the chicken stock and continue to cook until most of the liquid has evaporated, then serve. Tomato-Orange & Celery SoupIngredients
120g potato, peeled and diced
1 clove garlic crushed
1 celery stick, chopped
1 large carrot, diced
700g ripe tomatoes, cut in quarters
1 tbsp tomato puree
Juice of half medim orange
350ml vegetable stock
1 tsp dried basil
Salt and freshly ground black pepper
1 tbsp olive oil (15ml)
1 onion, choppedMethod
Heat the oil in a large stockpot or saucepan, add the onion, potato, garlic, celery and carrot. Cook, stirring frequently until the vegetables are softened (about 5mins).
Add the tomatoes and cook for 2-3 minutes more, remember to stir. Add the tomato purée, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender, sieve to extract skins and pips. Check the seasoning before reheating gently.
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