Culinary Hotline - How to Start Your Own Garden and Cook with Homegrown Vegetables
Where vegetables grow, good meals follow!
All recipes by Clement Pedro
Ingredients:
- 600g carrots, peeled and halved lengthwise if large
- 2t Woolies harissa paste
- 2T olive oil
- Salt
- Frozen Feta Snow
- 120g feta cheese, frozen solid
- Toasted Almonds
- 60g shaved almonds
- Herbs:
- Mint
- Dill
- Parsley
How To Make Harissa Roasted Carrots with Frozen Feta Snow
- Preheat the oven to 200°C.
- Toss the carrots with the olive oil, harissa paste and salt, making sure they are evenly coated.
- Arrange on a roasting tray in a single layer and roast until tender and lightly caramelised, about 30–35 minutes, turning once.
- Toast the shaved almonds in a dry pan over medium heat until golden and fragrant. Set aside to cool.
- To serve, arrange the roasted carrots on a platter.
- Scatter over the toasted almonds and the mixed herbs.
- Using a microplane, finely grate the frozen feta directly over the warm carrots to create a feta snow.
- Serve immediately.
Ingredients:
- 600g whole beetroot, unpeeled
- 300ml water
- 150ml apple cider vinegar
- 25g sugar
- 5g salt
- Whipped Cheese:
- 150g goat’s cheese or feta, room temperature
- 30–50ml cream or milk
- Candied Pecans
- 80g pecan nuts
- 40g sugar
- 10ml water
- To Serve:
- Mint leaves
- Dill
- Parsley
- Balsamic vinegar
- Freshly ground black pepper
How To Make Beetroot Carpaccio with Whipped Goat’s Cheese and Candied Pecans
- For the beetroot, place the whole beetroots in a pot of cold water, bring to a simmer and cook until a knife passes through easily.
- Drain, allow to cool slightly, then peel.
- Combine the water, vinegar, sugar and salt in a saucepan, bring to a brief boil and remove from the heat.
- Slice the beetroot very thinly and place into the warm pickling liquid.
- Allow to cool completely, then refrigerate for at least 30 minutes.
- For the whipped cheese, place the goat’s cheese or feta in a bowl and whip until smooth, adding just enough cream or milk to achieve a light, spreadable texture.
- Keep chilled until needed.
- For the candied pecans, place the sugar and water in a small pan and cook until the sugar dissolves and begins to caramelise lightly.
- Add the pecans, stir to coat evenly, then tip onto baking paper to cool. Once set, roughly chop.
- To assemble, arrange the pickled beetroot slices in a single layer on a serving plate.
- Spoon or pipe the whipped cheese over the beetroot.
- Scatter over the mixed herbs and candied pecans.
- Finish with a light drizzle of balsamic vinegar and freshly ground black pepper before serving.