IN SEASON
ORANGE AND CARROT BALLS WITH CHOCOLATE
This is an impressive dessert, especially if piled high like a pyramid, drizzled with the dark chocolate and a scattering of toasted mixed nuts.
450g carrots, fi nely grated Grated zest of 1 large unwaxed orange
SERVES 4-6
720ml full-fat milk 6–8 green cardamom pods 85g ghee or unsalted butter 55g very fi nely chopped almonds 2 tbsp fl aked almonds, lightly toasted 2 tbsp pistachios, lightly toasted 150g good-quality dark chocolate 140g caster sugar
1 Put the carrots, chopped almonds, sugar and milk into a heavy-based pan and stir over a low heat until the sugar has dissolved. Cook over a medium heat for about 1.5 hours. The pan should be stirred from time to time to prevent the carrots from sticking to the bottom. Cook until the mixture thickens and most of the liquid has evaporated. Keep stirring, especially during the latter stage of cooking.
Chocolate making made easy with Nick Shearn Thurs 13th Oct (2pm-5pm)
Learn about lamb with Master Butchers Andy and Steve from Jon Thorner's Thurs 20th Oct (6pm-8pm)
Family favourites with Steve Ashworth Saturday 5th Nov (10-1.30pm)
Let's make cheese with Louise Talbot
Sat 14th Jan (1.30-5.30pm)
2 Using a pestle and mortar or a rolling pin, gently break the cardamom pods and crush the seeds.
3 Melt the ghee or butter in a separate pan and add the crushed cardamom pods and seeds. Stir in the carrot mixture and fry over a low-medium heat until the carrot mixture becomes reddish brown.
4 Remove the pan from the heat and cool. Once the mixture has cooled, pick out the cardamom pods. Take a dessert spoonful of mixture and roll into smooth balls. Continue until the mixture is fi nished. Line the balls on a fl at platter or pile high, creating a tall pyramid.
5 Toast the pistachios in a dry frying pan over a low heat until light golden brown. Remove from the heat and cool.
6 Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure the bowl does not touch the water and leave to melt.
7 Using a rolling pin, roughly crush the toasted, fl aked almonds and pistachios.
8 Liberally drizzle the balls with hot melted chocolate and shower with the toasted fl aked almonds and pistachios.
NOTE: It is important that the pan is heavy-based, otherwise there is a risk of the pan and carrot mix burning.
Recipes from Indian Made Easy by Amandip Uppal, published by Murdoch Books.
Fussels Kitchen
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
A better choice of oil for your kitchen
26 | THE WEST COUNTRY FOODLOVER
fusselsfinefoods.co.uk. fusselsfinefoods
fusselsfinefoods.co.uk. fusselsfinefoods
fusselsfinefoods.co.uk. fusselsfinefoods
@fusselsrapeseed
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
fusselsfinefoods.co.uk. fusselsfinefoods
@fusselsrapeseed
01373 831286 fusselsfi
nefoods.co.uk @fusselsrapeseed
@fusselsrapeseed
Look out for this season's exciting cookery classes and demos in my new Fussels Fine Food Kitchen. Plus, see how my single cold pressed extra virgin rapeseed oil is made.
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
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