Simply Delicious - Cumin Mango Roast Carrots

I don’t have much to say about this recipe, other than I had a bag of lovely baby carrots from the Nanna Shop. And I had a one lone mango left from my tree. And I was reading a book on Moroccan and North African cuisine. It all sort of just happened, from there. Cumin, fruit and vegetables. Simple, but tasty. Like a mango-ey version of honey roasted carrots. If you can, toast some cumin seeds in a pan and grind to a powder yourself.

This is a sweet vegetable dish, so it’s a perfect accompaniment to richer, fattier meats like lamb. And drier style wines. We ate it with toasted tortillas, Greek yoghurt and lamb sausages. All in all, a very nice enjoyable meal.

I had leftovers with a poached egg the next day for lunch.

 

Cumin Mango Roast Carrots

500g baby carrots, scrubbed

1tbsp olive oil
1 mango, peeled, sliced
¼ tsp ground cumin
¼ tsp ground cinnamon
1 jalapeno, finely sliced
Generous sprinkling sea salt and fresh black pepper

To serve:

Toasted pistachios, roughly chopped
Sesame seeds (I used black, but white are fine too)
Sprig of coriander, leaves removed and finely chopped
Drizzle balsamic glaze

Preheat the oven to 170C

Make sure the baby carrots are approximately the same thickness, so cut in half lengthwise if necessary. Drizzle with olive oil, the cumin, cinnamon and season well with salt and pepper. Toss to coat. Add the mango and jalapeno and toss gently. You don’t want to break the mango up too much.

Roast for 20-25 minutes, or until mostly tender, turning at around the half-way mark and coating the carrots in the mango that’s broken down.

Turn up the oven to 200C and cook for a further 5-10 minutes, so the sugars caramelize a little.

Remove from the oven, drizzle with balsamic glaze, sprinkle with the nuts, seeds and coriander.

Breakfast of Champions - Carrot Cake Bircher Muesli

I’m a big fan of carrot cake. It’s not my favourite cake (not actually sure what that would be), but it’s generally a good safe cake. If you’re spoiled for choice and aren’t leaning towards anything in particular, it’s always going to be there. In all it’s cream-cheese-icinged glory. There’s a reason it’s a classic. Now that I’ve been getting up and it’s not entirely dark and you can feel the hint of Spring just over there, I’ve gone off of my coffee porridge just a little. And instead of going back to just soaking the oats in coffee, I decided I wanted something a bit fresher. A bit fruity. A bit carrot cakey. This is just my riff on the traditional Bircher muesli, where you soak your oats in grated apple and apple juice to soften them, and then served with yoghurt and nuts.

The traditional carrot cake flavours are there, cinnamon and ginger and orange. I’ve used earl grey tea to help the soaking process rather than apple juice so I’m not overwhelming the muesli with the apple flavour. Or sugar. The bergamot is subtle here, but really adds a little something. I cover one teabag with cold water and leave for 2 hours.

Instead of the tangy cream cheese icing, I’ve still just used greek yoghurt, then drizzled a nice bit of honey over the top and topped it with more traditional toppings – walnuts, coconut and pumpkin seeds. The muesli itself is vegan, to keep it that way, just substitute Co-Yo for the normal yoghurt. It can also be gluten free if you use GF certified oats.

Carrot Cake Bircher Muesli

(serves 2)
1 cup grated carrot
1 large Pink Lady Apple (or similar tart apple)
2 tbsp sultanas
4 dates, chopped into small pieces
1 cup rolled oats
1 cup cold-brewed earl grey tea
Juice and zest from one orange
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
¼ tsp ground cardamom
¼ tsp salt

To serve

½ cup Greek yoghurt
Drizzle honey
Chopped walnuts
Pumpkin seeds
Toasted coconut flakes

Fusion Flavours - Carrot and Nori Fritters with Wasabi Coconut Cream

I am a huge fan of Japanese cuisine – but it’s not something I’ve really had a great deal of experience cooking. Apart from the odd okonomiyaki and teriyaki here and there, most of my Japanese eating has been out at restaurants. But I had a craving for Japanese, a few sheets of nori left over from a failed cauliflower rice sushi experiment  and a couple of sachets of wasabi floating around from my last takeaway. I didn’t have a great deal of veges left in the fridge, which is where the rest of the main ingredient inspiration came from – carrots. I always buy carrots…but I very rarely actually cook with them. They usually only ever get chopped up into salads or munched on raw (with almond butter and dukkah). So given they’re not my go-to vege, I often end up having lots in the fridge. It was time to try carrot fritters/okonomiyaki.

To serve, I made a wasabi coconut cream. Mainly because I wanted to temper the heat of the wasabi, as my husband isn’t the hugest fan, and I didn’t have any greek yoghurt – which is what I normally would’ve turned to first. Not shopping can provide so much inspiration! We had just come home from a trip fishing on the Blackwood River on Molloy, so I also had fresh bream fillets to serve with it which you will see in the photos – but they are flavoursome enough to be a vegetarian meal on their own. Slightly sweet, delicious, crispy little things that they are!

Carrot and Nori Fritters

5-6 baby carrots
1 tbsp cornflour
1 sheet of Japanese nori/seaweed
2/3 cup plain flour
1 tbsp of corn flour
1/4 tsp of salt
2 egg whites
1 cup cold water
oil for frying

Wasabi Coconut Cream

1 tin coconut milk, refrigerated overnight
2 sprigs coriander, leaves removed and shredded
Pinch salt
1-2 sachets wasabi (or a 2-4 cm squeeze from a tube)

Preheat the oven to 150C for keeping cooked fritters warm whilst you cook the remainder.

Grate the carrots using a coarse grate. (I do this in my food processor). Use a pair of kitchen scissors to chop the nori up into thin strips. Mix the carrot and nori together and toss through 1 tbsp cornflour.

In a separate bowl, whisk together plain flour, the second tablespoon of cornflour and salt. Whisk the eggs gently and add the cup of water to the eggs, mix together. Pour this batter over the carrot mix and gently fold together until it comes together. Don’t overmix it.

Heat a frypan to a medium-high heat. Add a layer of oil to the pan and allow to heat as well. Ladle the mixture into the pan to form fritters to the size of their choosing. I like pikelet size ones – around 10cm diameter. Cook for 2-3 minutes until crisp and golden. Flip over and cook for a further 2-3 minutes. Remove to a plate and keep warm in the oven.

Meanwhile, pour the thin watery layer of the coconut milk off and reserve for another use. Beat the wasabi and salt to taste into the remaining cream with a hand beater. Stir through the coriander.

 
Serve alongside the carrot and nori fritters