Heritage carrots, cous cous, hazelnuts, preserved lemon dressing, watercress
Ingredients
180g Honey & cumin roasted heritage carrots
120g Cooked couscous
25g Toasted hazelnuts
20g Pickled carrots
12g Watercress
20g Preserved lemon dressing
1g Salt
1g Freshly cracked black pepper
MOP
- Warm the carrots in the oven for 4-5 min
- Heat the couscous gently in a small pot with just enough water to stop it from sticking.
- In a mixing bowl combine the carrots, couscous, watercress, salt & pepper and the lemon dressing ensuring they are well dressed and seasoned
- Place all ingredients into a salad bowl and finish with pickled carrots and hazelnuts.
Cumin and honey roast carrots
Ingredients
2kg Heritage carrots mixed colours
1kg Donkey carrots
18g Toasted cumin (whole)
60g Vegetable oil
15g Molden salt
10g Freshly cracked black pepper
150ml Honey
- Cut the carrots into 3x3 cm pieces (must be one bite size)
- Combine the ingredients in a gastro tray lined with parchment paper, mix well ensuring to season with salt and pepper
- Roast in the oven @ 170c until almost fork tender around 20min. At this point add the honey and cook for another 5 min. Chill at room temperature for 10min and refrigerate till needed in service.
Israeli Couscous
Ingredients
1kg Couscous
60ml Olive oil
1.5 ltr Water
18g Salt
5g Thyme
MOP
- Heat a thick base pot, add the olive oil and heat.
- Once hot add the couscous and toast until you have a light brown colour, now add the thyme and cook for another 30 seconds.
- Add the water & salt and cook on a medium heat for 12- 15 min until the couscous is tender. (it shouldn’t be a wet mix)
- Remove any thyme stems and place on a gastro and cool immediately.
Preserved lemon dressing
Ingredients
150g Preserved lemon
16g Garlic peeled
90g FRESH lemon juice
50g Honey
50g Dijon mustard
3g Cracked black pepper
5g Salt
200g EVOO
300g Vegetable oil
MOP
- Tear open the preserved lemon and remove the seeds.
- Place the first set of ingredients into a metal jug and blend using the stick/emulsion blender until a loose paste has been formed.
- Slowly stream in the oil mix while blending, this will create a rich creamy dressing, it should be completely smooth.
- Check for seasoning and store in a bottle in the fridge for service.
Waiters Notes
Warm honey & cumin roast heritage carrot, Israeli couscous, toasted hazelnuts watercress and preserved lemon dressing.
Allergies Sulphites, Nuts - hazelnuts, Mustard, Gluten
