Delicious UK - (12)December 2020

56 deliciousmagazine.co.uk

Roastcarrotswith

quesofresco,coriander

&jalapeñooiland

pumpkinseeds

SERVES8 FORSHARING.HANDS-ON

TIME 35 MIN,OVEN/SIMMERING TIME

30-35 MIN, PLUS CHILLING

Arestaurantcalled

Hartwood,inTulumon

Mexico’sYucatáncoast,has

beenonmymindforsome

time.It’sbasedaround

firepitcookingusingwood,

andpridesitselfonusing

whateverithasharvested

orcaughteachday,meaning

there’snomenu.Friends

whowenttherewhenthe

restauranthadhada bad

day’sfishingandhunting–

andthereforewereserved

justvegetables– recalledit

beingthebestmealthey’d

evereaten.Thisdishis

inspiredbytheirfood.The

creamyMexicancheese,

jalapeñooilandnutty

toastedseedsshowcase

charred roots so well.

MAKE

AHEAD

Quesofrescowillkeep

forupto2 weeksinthe

fridgeinanairtight

containerorsubmergedin

oliveoil.It developsmoreof

a tangyflavourasit matures.

FOOD

TEAM’S

TIPS

Ifyouwant,keepthe

wheyfromstep2 to

makestockorfor

cookinggrains– butcheck it's

nottoosaltyfirst.

Youcansavetimebybuying

ready-madecrispyshallots

fromlargersupermarketsor

Asiansupermarketsinstead

ofmakingyourowninstep4.

Useleftoverjalapeñoand

corianderoiltodrizzleover

soupsandboostheartystews.

Pomaceoilismadefrom

theleftoverolivepulpafter

extra-virginandoliveoilhave

beenextracted.It’savailable

fromhealthfoodshopsand

larger supermarkets.

• Bunchheritagecarrots(about
  500g:lookfororange,yellow,
  purpleandwhite),peeled


• 1 tbspvegetableoil


• 2 tspcastersugar


• 1 roundedtspcoriander
  seeds,bashed


• ¼tspsalt


• ¼tspgroundwhitepepper


• 50gpumpkinseeds


• ½tspsmokedsalt(weused
  Maldon,fromlarger
  supermarkets)


• 1 jalapeñochilli,thinlysliced


• ½quantityjalapeño&
  corianderoil (see below
  andtips)


• Pinchchipotlepowder or
  chipotle flakes

FORTHEQUESOFRESCO

• 1 litrewhole(orraw)milk


• 1 tbspsalt,plus¼tsp


• Juice1½lemons


• 2 tbsp soured cream

FORTHECRISPYSHALLOTS

• 4 tbsprapeseedoil


• 4 bananashallots,peeled
  and thinly sliced into rings

FORTHEJAL APEÑO&CORIANDEROIL

• ¼largebunchcoriander,
  includingstems


• Bowlicedwater


• 1 jalapeñochilli,roughly
  chopped(seeds in)


• ¼tspsalt


• 150mlpomace or olive oil
  (see tips)

YOU’LLALSONEED...

• Cheeseclothormuslin;
  mini food processor

1 Tomakethequesofresco,

Putthemilkina heavy-based

saucepanwiththe1 tbspsalt.

Bringtotheboil,then

immediatelyturndownthe

heattoitslowest.Stirinthe

juiceof1 lemon,whichwill

begintoseparatethemilkinto

curdsandwhey.Keepstirring

for5-10minutesuntilthemilk

hasfullyseparatedtogive

thick, creamy lumps of curd.

2 Linea sieveorcolanderwith

a doublelayerofcheesecloth

ormuslin,putit overa bowl

andpourthemixturethrough

it tostrainoutthewhey(see

tips).Gatherupthesidesofthe

clothandgentlysqueezeout

a littlemoreliquid.Youshould

beleftwitha single,solid

massofcurd.Youcanuseit

immediatelyorfirmit upmore

bywrappingit intheclothand

puttingit ina sievewitha bowl

underneath.Weightit down

witha coupleoftins(or

somethingsimilar)forabout

2 hoursoutofthefridgeor

24 hoursinthefridge (see

MakeAhead).

3 Heattheovenashotasit can

go(about250°C/230°Cfan/

gas10).Tossthecarrotsina

largeroastingtraywiththeoil,

sugar,corianderseeds,salt

andpepper.Putanypurple

onesona separateroasting

tray(sotheircolourdoesn’t

leach).Roastfor 15 minutes

untilsoftandcaramelised,

turninghalfway.Setaside.

4 Tomakethecrispyshallots,

heattheoilina fryingpanover

a lowheatandfrytheshallots

for10-15minutesoruntilthey

crispupandturna lightgolden

colour.Scoopouttheshallots

witha slottedspoonanddrain

onkitchenpaper(seetips).

5 Tomakethejalapeñoand

corianderoil,blanchthe

corianderina kettlefulof

boilingwaterfora few

seconds,thendrainand

refreshinice-coldwater.Drain

again,thenwhizzina minifood

processorwiththechillisalt

andoilforatleasta minute

untilfinelychopped.Pass

througha fine-meshsieve,

pushingasmuchofthejuice

throughaspossible.Season.

6 Whizz200gquesofrescoin

thecleaned-outminifood

processorwiththeremaining

lemonjuice,souredcreamand

saltuntilit takesona smooth,

whipped consistency.

Roastedbeetroot,

belugalentiland

watercresssaladwith

goat’scheesecroûte

SERVES6.HANDS-ONTIME 30 MIN,

OVEN/SIMMERINGTIME 1 HOUR,

PLUS RESTING

Roastingbeetroot

couldn’tbesimpler,and

itconcentratesitsflavour

andsweetness.Beetroot

andgoat’scheeseare

classicbedfellows,but

theadditionofsalsa

verde(whichisalsogreat

alongsidegrilledfish

ormeat)liftsthissalad

witha zingyvibrancy.

Italsolooksbeautiful,

especiallyifyoucanfind

goldenandcandybeetroot.

Athicksliceofgreat

goat’scheeseiskeyforthe

croûte:I favourragstone,

anEnglishcheesewitha

lovelyacidity.Drizzlingit

withhoneyandsticking

itundera hotgrillachieves

a goldenbrûléethat’s

pretty irresistible.

7 Toastthepumpkinseeds

ina dryfryingpanovera

medium-highheatfora few

minutesuntiltheystarttopop,

stirringregularlytoprevent

themburning.Setaside.

8 Spreadthequesofrescoover

a largeservingplatter(or,for

individualportions,useabout

3 tbspperperson).Sprinkle

thesmokedsaltoverthe

cheese,thenhalvethecarrots

lengthwaysandarrangethem

ontop.Sprinklewiththesliced

jalapeñoandcrispyshallots.

Drizzlewithhalftheflavoured

oil(seetips)andsprinklewith

thetoastedpumpkinseeds

anda littlechipotleto bring

outa smokynote.

PERSERVING294kcals,

22.4gfat(5.4gsaturated),7.2g

protein,13.7gcarbs(12.5g

sugars), 0.6g salt, 4.1g fibre