Side Servings Archives

Pork recipes

Quick-and-easy n’duja

25 minutes

Biltong recipes

Salami-stuffed dates with honey

15 minutes

Sauce recipes

Stone fruit ketchup

30 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Cheese recipes

Pommes aligot

25 minutes

Duck recipes

Duck fat aïoli with thyme

20 minutes

Snack recipes

Egusi seed butter

10 minutes

Carrot recipes

Carrot-and-orange tahini

15 minutes

Carrot-and-orange tahini

Serves Makes 200 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

100 g butter
1⁄3 cup canola oil
1 kg large carrots, peeled and cut into chunks
4 cloves garlic
2 T sugar
½ t salt
1 orange, zested and juiced
100 g Woolworths tahini

Method

1. Place the butter and oil into a saucepan and heat until melted and bubbling. Add the carrots and garlic and cook until softened, about 20 minutes, stirring occasionally.

2. Add the sugar and salt. Once the carrots are fall-apart tender, transfer to a blender. Add the orange juice, zest and tahini.

3. Blend at full power until very smooth. Store in glass jars in the fridge and use within a week.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Quick-and-easy n’duja

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Carrot-and-orange tahini

Carrot-and-orange tahini

Ingredients

Method