Carrot pasta View this post on Instagram A post shared by Woolworths TASTE Magazine (@wwtaste) 1. Bring a saucepan of salted water to the boil and add the ri…
Spicy squash soup with carrot-top pesto 1. Preheat the oven to 180°C. Halve the butternut or pumpkin, remove the seeds and set aside. Place the squash on a baking tray and top with the cinnamon, garam masala, mustard seeds, chilli flakes and curry leaves. Drizzle with 2 T olive …
Carrot salad Grate 5 carrots and shave the remaining 3 into ribbons using a vegetable peeler. Add the ginger to the carrots, mix well, cover and chill for an hour or so if you have the luxury of time to allow the flavours to get acquainted. Place th…
Chicken livers with carrot mash and crispy kale Preheat the oven to 220°C. Boil the chopped carrots until soft. Toss torn kale leaves in olive oil and season to taste. Place on a baking tray and bake for 5–10 minutes, or until crispy. Place the carrots in a blender with crème fra…
Asian carrot juice dipping sauce with crispy tofu Preheat the oven to 180°C. Roast the carrots in the olive oil for 30 minutes, or until caramelised. Prepare the tempura flour according to package instructions, adding the chilli flakes, sesame seeds and a pinch of sea salt. Dip the to…
Soles with Moroccan-style raw carrot salad Rinse the soles, pat dry and season lightly. Heat a little oil in a pan. Add a spoonful of butter – once it has melted the oil should be hot enough for frying. Dip the soles in the flour, then in the egg. Fry over a medium-high heat f…
Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins To make the purple potato chips, heat the oil in a large saucepan. Using a mandolin, thinly slice the potato. If you don’t have a mandolin, use a very sharp knife. Lay the potato slices on a baking tray and lightly sprinkle with sal…
Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons Mix the salt, sugar, orange zest and juniper berries and rub onto the ribs. Cover and chill for 4 hours. Rub the cure off the lamb, but do not rinse with water. Place the ribs in a medium-sized saucepan, pour over the beef stock and cove…
Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles To make the carrot and Cointreau fizz: Juice the carrots, then add the Cointreau and bitter orange or lemon. Pour into 6 tumblers filled with crushed ice and garnish with shaved carrot. To make the goat’s cheese and praline truffles: I…