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Recipe of the Month: January

Tikka Roasted Carrots, Toasted Nut Salad, Togarashi Aioli


Our recipe of the month comes from The Guide’s in-house chef, Will Bee. Using local ingredients, Will cooked up a mouth-watering dish of Tikka Roasted Carrots, that were bursting with spice and flavour. Whilst it may look a difficult dish to chef up at home, the basis of the recipe is very simple and can use fresh cheap ingredients. It makes for a perfect meal at any time of the week too, which can easily be dressed up or down according to occasion!





Ingredients:

· 6 Young Heritage Carrots with the heads on


Tikka Marinade:

· 100g Natural yoghurt

· 1 tsp Garam masala

· ½ tsp Turmeric

· ½ tsp Chilli powder

· ½ tsp Ground cumin

· ½ tsp Ground coriander

· 1 Garlic clove, minced

· 2 tsp siracha

· Small bunch of fresh parsley

· Lemon juice and zest

· ¼ tsp salt


Saffron aioli:

· 3 Egg yolks

· 1 Garlic clove, minced

· 1tbsp Dijon mustard

· Lemon juice

· 150ml Olive oil

· 150ml Vegetable oil

· 1pinch of Saffron

· 50ml Hot water

· Salt to taste

· 2 tsp Togarashi spices


Roasted nut salad:

· 20g Coconut shavings

· 20g Flaked almonds

· 20g Roasted pistachios

· Small bunch of Carrot Heads

· 10g Cress tips




1. Gather and prepare all your ingredients.


2. Begin by making the tikka marinade. Add all the ingredients to mixing

bowl and mix until completely incorporated into the yoghurt. Add the

siracha to taste depending on how spicy you want it. Cover and leave in

the fridge for 30 minutes.


3. In the meantime, begin peeling and cleaning the carrots. Cut off the

green heads and set aside for later. Using a peeler remove a thin layer

of skin off the carrot. Next, using the green side of a sponge scrub the

carrots until a uniform smooth texture appears. Marinate all the carrots

using a pastry brush, if the marinade is slightly thick, let it down with

some olive oil. Make sure to save some marinade for later. Preferably

let them marinate over night, otherwise cover them and let the next in

the fridge for at least an hour.


4. Pre heat the oven to 220 degrees Celsius/ gas mark 7


5. Begin to make the aioli by separating the eggs and reserving the yolks.

In a separate bowl soak the saffron in the hot water to boost the infusion

of saffron into the aioli. Using a large mixing bowl, whisk the yolks,

garlic, mustard and lemon juice together. Next, slowly pour the olive oil

in a constant stream while continuously whisking, followed by the

vegetable oil. it may be best to get someone to help pour the oil while

you whisk, otherwise place the bowl on a folded tea towel to help

stabilise the bowl.


6. Place the carrots in the oven for 10 minutes, flip them around and baste

more tikka marinade over them and roast for another 10 minutes.


7. In the meantime, make the nut salad by roasting the nuts for 2-4

minutes, until golden brown, remove and allow to cool. Roughly chop

the carrot heads and mix together with the rest of the ingredients.


8. Once all the ingredients are ready to plate add the aioli to the plate and

cover with the togarashi spices. Add the carrots and finish with the

salad. Serve.