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June 2016

Poached baby carrots with caper mayonnaise

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Serves four

Ingredients

550g baby carrots, scraped
150g baby leeks
2 tbsp. chopped dill to serve

Poaching liquor
600ml white wine
200ml olive oil
150ml lemon juice
2 bay leaves
½ onion
2 celery sticks, cut into batons
1 tbsp. salt

Mayonnaise
½ garlic clove crushed
1 egg yolk
1 ½ tsp. white wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
grated zest and juice of half a lemon
75ml vegetable oil
2 tbsp. capers, drained and finely chopped

Mayonnaise method
Place the garlic, egg yolk, vinegar, mustard, salt and lemon juice in the bowl of a food processor. Start blending and then very slowly dribble in the oil until you get a thick mayonnaise. Fold in the capers and lemon zest and set aside.

Poaching carrots
Cut carrots and leeks into halves or quarters, depending on size.

Place the wine in a wide pan and boil for 2-3 minutes. Add all the other poaching liquor ingredients and bring to a simmer. Add  the carrots, and then the leeks 3 minutes later, poach for a further 3-4 minutes. At this point the vegetables should be cooked but still crunchy.

Using tongues lift the carrots and leeks from the poaching liquor onto deep plates. Spoon some liquor around the vegetables, then add a spoon of the mayonnaise and sprinkle with dill.

Crushed carrots with harissa and pistachios

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Serves four

Ingredients
1 tbsp olive oil
15g unsalted butter
1kg carrots, peeled and cut into 2cm slices
200ml vegetable stock
grated zest of 1 orange
1garlic clove, crushed
2 tsp harissa paste
grated zest of 1 lemon + 1 tbsp juice
200g Greek yoghurt
25g shelled unsalted pistachios, roughly chopped
salt and black pepper

Method
Place the olive oil and butter in a large sauté pan on a medium heat. Add the carrots and sauté for 6 minutes, stirring often. Add the stock, reduce the heat to medium-low, cover the pan and cook for another 25 minutes, until the carrots are completely soft and there is hardly any liquid left. Transfer the carrots to a food processor, add ¾ teaspoon of salt and blitz briefly to form a coarse paste. Leave to cool and then add the orange zest, garlic, harissa, half the lemon zest and some black pepper. Stir to combine.

Mix together the yoghurt, lemon juice, remaining zest and ¼ teaspoon of salt.

Spread the yoghurt out onto a serving platter and spoon the carrot mixture on top. Sprinkle with the pistachios, drizzle with olive oil