Beano Plato with Onions and Celeriac

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
35g Sheep Cheese, Singleton Parlick, thinly sliced
30ml Sunflower Oil
250g Onions, sliced medium to thin
Star Anise(gr), cloves(gr), ground cinnamon
150ml freshly squeezed Orange juice
400g Celeriac, halved and sliced medium thin
Szechuan pepper(gr) fennel seed(gr)

PLATO (20min)
Preheated oven to 190°C
Prepared the Plato by mixing together the first three ingredients
Made a circle of the Plato on 20cm tin lined with parchment paper
Placed the Cheese on the Plato and baked 20min

ONIONS (20min)
In small frypan stirred 15ml Sunflower Oil into the Onions ** and fried 20mins
10min before the end added the star anise, cloves and cinnamon (**better to add these spices with the Onion from the start) stirred and then added half the Orange juice
finished the Orange juice by adding some approximately every 4min

CELERIAC (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Celeriac and fried 20min
10min before the end added the Szechuan pepper and fennel seed

complete protein 12.3g
saturated fats 12.7g