Paul's [recipe] Corner

This is from the Food Trail Episode One where I cooked with Alla Wolf Taska at her Lake House Retreat in Daylesford.

http://www.lakehouse.com.au/

750g of carrots – peeled topped and tailed, cut in half and then again but length wise
3 – 4 cloves of garlic in skin
2 tblsp Honey – Orange Blossom
1 tsp cumin seeds toasted in dry pan over flames
Pepper
Olive oil

In a baking pan dress carrots with a little olive oil, drizzle with honey, season with the cumin seeds, garlic and freshly ground black pepper. Toss well so carrots are well coated with ingredients. Roast in oven at approx 165 for about 20 – 25 minutes. Carrots should be softened but still a little firm in the middle. Remove from oven and put carrots in to a blended – take skin off the garlic and put in the blender also.

½ tsp coriander powder
1 tsp cumin powder
½ tsp ginger powder
¼ tsp cayenne powder
Salt and pepper to taste
Juice of one lemon
A little olive oil
1 tblsp of cream

Put spices in blender with carrot and blend, gradually adding the lemon juice and then oil, lastly add the cream (optional). This dip should be a little chunky which is why you shouldn’t over cook the carrots. Adjust for seasoning if required.

Serve with fresh Turkish bread.