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1
Finely slice the squash, then cut into small pieces.
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2
Heat the oil in a large saucepan, saute onion and garlic for 4 to 5 minutes.
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3
Add the orange zest, rosemary, then the orange juice, vinegar, squash, bay leaves, brown sugar, and a little bit of salt.
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4
Bring to a boil, then reduce the heat, and cook for about 40 minutes, stirring regularly.
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5
Let cool, and decant into a glass jar. The chutney may be stored in the refrigerator for up to 2 weeks.
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6
To serve add some fresh thyme leaves.
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7
Peel the celery root, cut in 1 1/2 centimeter slices, then use a cookie cutter to cut out 3 to 4 centimeter circles.
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8
Heat a pot of salted water, and cook the celery rounds for 7 to 8 minutes (it should be soft, but not too much otherwise it'll break).
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9
Drain, and let cool.
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10
Break the eggs in a shallow plate and whisk.
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11
Chop and mix the almonds, pistachios, and pine nuts. Add the breadcrumbs.
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12
Pour this mixture into a second shallow plate.
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13
Heat the butter in a skillet.
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14
Dip the celery rounds in the egg, and then in breadcrumbs.
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15
Saute until nicely browned on both sides.
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16
Preheat oven to 180 degrees Celsius.
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17
Coat the mini roast with a little bit of olive oil and thyme.
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18
Heat a frying pan, and quickly brown the roast, continue cooking for about 5 to 10 minutes in the oven.
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19
Remove from oven, and cover with aluminium foil for about 5 minutes before slicing.
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20
To serve, place slices of roast, crispy celery rounds and little bit of chutney on each plate.
