Friday, 21 September 2012

Boozy Carrots


Another dish for your dinner party!!

The inspiration for this dish hit me like a slap in the face. Although exhilarating- it didn't hurt, but it was powerful...

This is a rustic, beautiful, sweet and savoury dish that melts in your mouth and is the easiest thing in the world to make.

Plus it also brings together the orange and purple carrot. Together at last!!


What you need:

1 bunch of purple carrots cut in half length ways
3-4 biggish orange carrots quartered to match the purple carrots
handful sunflower seeds toasted
a glug of gin

What you do:

Pre heat oven to 200 degrees.

Grab a baking tin (e.g. a classic banana bread tin- or something simular) and place the prepared carrots inside.
Glug a good glug of gin over the carrots.
Season and drizzle with oil and plop a piece of butter in there for good measure.
Cover tightly with foil and chuck in the oven.

Mean while- toast your sunflower seeds in a hot fry pan. Then set aside to cool. (never use oil during this process- dry toasting is best)

Check the carrots after about 30 mins- you may need to cook for a further 15 mins with the foil off to crisp the carrots up.

The longer you cook the carrots, the more caramalised the gin will become.

Serve with toasted seeds sprinkled on top.



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