Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 15 mins Cook­ing time 40 mins Serves 6

6 Dutch car­rots, peeled, trimmed,

halved length­ways

6 pur­ple Dutch car­rots, peeled,

trimmed, halved length­ways 2 Tbsp ex­tra vir­gin olive oil, plus

ex­tra 1 Tbsp

3 tsp fen­nel seeds Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp red wine vine­gar

1½ Tbsp cur­rants

½ red onion, thinly sliced into rings 2 Tbsp harissa (see recipe on page

126), plus ex­tra to serve (op­tional) 3–4 sprigs tar­ragon

120g goat’s curd

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Put all car­rots in a large roast­ing pan. Driz­zle over oil and toss. Scat­ter over fen­nel seeds, sea­son and toss to coat. Pour 150ml of wa­ter around car­rots, cover with foil and roast for 20 min­utes. Re­move foil and roast for a fur­ther 20 min­utes or un­til car­rots are ten­der and wa­ter has evap­o­rated. STEP 2 Mean­while, put vine­gar and cur­rants in a small saucepan over a high heat. Sim­mer for 1 minute. Stir in ex­tra oil. Set aside for 5 min­utes or un­til cur­rants plump up. Put onion in a bowl, cover with wa­ter and soak for 5 min­utes or un­til just soft­ened. Drain. Set aside. STEP 3 Smear harissa over a serv­ing plat­ter. Top with car­rots, onion and tar­ragon. Scat­ter with cur­rants. Serve topped with dol­lops of goat’s curd and ex­tra harissa on the side, if de­sired.

Prepa­ra­tion time 20 mins Cook­ing time 35 mins Makes about ¾ cup

2 gar­lic bulbs, whole

10 long red chill­ies

2 red cap­sicums

2 Tbsp ex­tra vir­gin olive oil 3 tsp ground cumin

3 tsp car­away seeds, toasted 2 tsp sea-salt flakes

2 tsp caster sugar

1 tsp finely chopped pre­served

lemon rind

STEP 1 Pre­heat oven to 170°C fan-forced (190°C con­ven­tional). Line an oven tray with bak­ing pa­per. Put gar­lic, chill­ies and cap­sicums on pre­pared tray. Driz­zle over oil and turn to coat. Bake for 15 min­utes. Re­move chill­ies and put into a large bowl. Bake cap­sicums and gar­lic for a fur­ther 10 min­utes or un­til cap­sicums are soft. Re­move cap­sicums and add to chill­ies, then cover bowl with plas­tic wrap and set aside to cool. Roast gar­lic for a fur­ther 10 min­utes or un­til soft. Set aside to cool.

STEP 2 When cool enough to han­dle, peel skins from chill­ies and cap­sicums. Cut in half and re­move seeds. Cut tops off bulbs of gar­lic and squeeze out soft pulp from each clove.

STEP 3 Put gar­lic pulp, cap­sicum and chilli flesh in a blender or food processor. Add re­main­ing in­gre­di­ents and blend un­til a smooth paste. Trans­fer to a bowl, cover with plas­tic wrap and chill un­til ready to use.


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