Ingredients
The following ingredients have 1 Servings
- 12 long carrots (1.6kg), peeled
- 200 ml extra-virgin olive oil
- 200 gm natural almonds, split in half with a small knife along the seam
- 300 gm Meredith goat's feta, or sheep's milk feta
- 25 gm puffed amaranth (see note) (½ cup)
- ¼ cup edible flowers (see note)
- 150 gm caster sugar
- 375 ml oloroso sherry (1½ cups)
- 180 ml sherry vinegar
Instruction
- For sherry caramel, stir sugar and 300ml sherry in a deep saucepan over medium heat until sugar dissolves (1-2 minutes). Increase heat to high and cook without stirring until a medium-dark caramel forms or mixture reaches 160C on a sugar thermometer (12-15 minutes). Add remaining sherry (be careful, hot caramel will spit), then stir while returning to the boil. Remove from heat, add sherry vinegar and stir thoroughly with a whisk. Cool completely before using; it should have the consistency of golden syrup once cooled. Makes 1½ cups.
- Preheat oven to 180C. Boil carrots briefly until lightly cooked (2 minutes). Drain, toss with 50ml extra-virgin olive oil, season and roast on an oven tray lined with baking paper or on a silicone tray until soft (25-30 minutes). Cool completely (20-30 minutes).
- Roast almonds on an oven tray lined with baking paper or on a silicone tray until golden brown (3-4 minutes). Cool completely.
- Crumble feta over a platter. Cut carrots into 3cm pieces and toss in a bowl with 50ml extra-virgin olive oil, season to taste, and scatter carrots over the feta. Dress almonds in 50ml extra-virgin olive oil, season to taste and scatter on top of carrots. Scatter with puffed amaranth, drizzle with 2 tbsp sherry caramel, or to taste, then drizzle with remaining oil, garnish with flowers and serve.
