Car­rots, Al­monds, Apri­cots, Haloumi and Purslane

Serves 4

Element - - Christmas with the stars -


8 medium young car­rots Juice of two or­anges Salt and sugar 1 Tbsp olive oil


Peel car­rots and cut into small size pieces. Place car­rots into a bowl, add or­ange juice, sea­son with salt and sugar. Add olive oil and mix well. Place in a vac pack and seal in the vac­uum, then place into the water bath and cook for 60 min­utes at 85 de­grees Cel­sius (for home use, place car­rots with all the same in­gre­di­ents in a deep tray, well cov­ered with tin foil and roast in the oven at 140 de­grees cel­cius for about 40 min­utes. Then deglaze with or­ange juice.)

Apri­cot Puree

2 cups dried apri­cots 2 cups fil­tered water Salt 1 Tbsp co­conut sugar Soak apri­cots over night with fil­tered water Next day add sugar and cook till soft Place in a bar mix and blend till smooth Sea­son with a lit­tle salt and but­ter

Al­mond Milk

2 cups whole al­monds 3 cups fil­tered water Al­mond oil Soak al­monds overnight in water Next day peel ½ cup of al­monds and re­serve. In a high speed blender blend re­main­ing al­monds with water un­til smooth. Strain through a fine sieve, dis­card the al­mond pulp and re­serve al­mond milk.

To serve

Cut open the bag of car­rots. Place into a sauce pan and re­duce the or­ange un­til it coats the car­rots and changes into a beau­ti­ful glaze. Check sea­son­ing. Warm apri­cot puree and spread across the plate. Place glazed car­rots on top. Ar­range raw peeled al­monds and shaved haloumi on top of car­rots. Gar­nish with purslane. Us­ing a hand blender, foam al­mond milk. Check sea­son­ing. Add sweet al­mond oil and foam again. Spoon the al­mond milk on the side and serve im­me­di­ately.

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