2 bunchesbabyheirloom
carrots(500gm),tops
reserved,washedanddried
100 mlextra-virginoliveoil
CARROT-TOPPESTO
100 gm(2/3cup)unsalted
cashewnuts,roasted
1 bunchcorianderincluding
roots,washed
1 smallgarlicclove,crushed
Juiceof1 lemon
Pinchofgroundcumin
Pinchofgroundcoriander
100 ml extra-virgin olive oilBabyrainbowcarrotswith
corianderandcarrot-top pesto
SERVES4 // PREPTIME 30 MINS// COOK 10 MINS“Thisis a simplebutdeliciousdishofroastedbabyheirloom
carrots that highlights the whole plant,” says Emma McCaskill.1 Preheatovento 250 °C.
Peel carrotsusingtheedgeof
a teaspoon(I findpeelerstake
awaytoomuchflesh).Place
carrotsona bakingtray,drizzle
withoilandseasontotaste.
Roastuntillightlygoldenbut
al dente(6-8minutes).
2 Meanwhile,forcarrot-top
pesto,placecarrottops,
cashews,coriander,garlic,
lemonjuiceandspicesina food
processorandblenduntilfinely
chopped.Withmotorrunning,
addoilina steadystreamuntil
combined.Seasontotaste.
3 Servecarrotswithpesto.
Beer suggestion Red ale.2 cups(firmlypacked)fennel
fronds,finelychopped,
plusextratoserve,bulb
reservedformasterstock
(seerecipep94)
250 gmstalebread,blitzed
intobreadcrumbs
100 gmAustralianfeta,
crumbled
3 largeeggs,beaten
1 cup(firmlypacked)flat-leaf
parsley,roughlychopped
35 gm(¼cup)chickpeaflour
2 longredchillies,finely
chopped,tipsreserved
fordriedchilliflakes
(seerecipep97)
1 garlicclove,
finelychopped
300 mlvegetableoil
LABNE
500 gmplainGreekyoghurt
¼ cupfinelychoppedmint
¼ tspgroundcumin1 Forlabne,spoonyoghurt
intoa sievelinedwithmuslin,
cheeseclothora rinsedChux
cloth and place over a bowl.Fennelfrondandchickpeafritters
SERVES4 // PREPTIME 30 MINS// COOK 20 MINS(PLUSSTRAINING)“Thesefrittersalsoworkwellwithblanchedandfinelychopped
spinachadded,if youhaveanyyouneedtouseup,”says
McCaskill.Start this recipeone day aheadtostrain the yoghurt.Gathersidesandknotcorners
together.Suspendmuslin
byfeedinga woodenspoon
throughgapsin muslinjust
belowtheknotandhangover
a deepbowlorsaucepan.
Refrigerateforatleast 12 hours.
Transferlabnetoa bowl,add
mintandcumin,seasontotaste,
stirtocombine.Reservewhey
forcucumberrecipe(seep97).
2 Forfritters,combinefronds,
breadcrumbs,feta,eggs,
parsley,chickpeaflour,chilliand
garlicin a bowl.Seasontotaste.
3 Heatoiland300mlspent
citrusoil(seerecipep94)to
180 C ina saucepanover
mediumheat.Spoonrounded
tablespoonsofmixtureinto
hotoil(becareful,hotoilmay
spit)anddeep-fryinbatches,
turningfrittersonce,until
golden(3-5minutes).Drain
onpapertowel.
4 Topfritterswithfronds,
seasontotastewithsaltflakes
andservewithlabne.
ALL PROPS STYLIST’S OWN. Beer suggestion Pale ale.➤
GOURMET TRAVELLER 93