Carrots have never been something that have wowed me. They always seemed to be the vegetable stuck on the plate with some meat as an afterthought and in an attempt to make the meal healthy. With the thanks to Jamie Oliver, my carrot views have been revolutionised. Yes, incredibly dramatic and potentially life changing...or maybe not, but they do taste incredible!
I stupidly forgot to take a picture and just tucked right into mine, but I swear that not only do they taste delicious, they would look lovely served up in a big serving bowl in the middle of a table. Multi-purpose carrots, what isn't to love?! To make the post look vaguely colourful, I'm going to add some pictures of the ingredients in, you will have to use your imagination to conjure up the finished result.
This is how you make
Ingredients
1 ¾ lbs carrots
2 sprigs fresh rosemary
1 clove garlic
1 orange, zest and juice
1 tsp marmalade
2 knobs of butter
Salt and pepper
2 sprigs fresh rosemary
1 clove garlic
1 orange, zest and juice
1 tsp marmalade
2 knobs of butter
Salt and pepper
1 rasher of smoky bacon cut into strips.
Method
Preheat your oven to 200 degrees.
Peel carrots.
Leave them whole if small, chopping any larger ones up.
Get yourself a sheet of tin foil about 2 feet long, fold it in half to make a crease, and then open it out again.
Pile your carrots in the middle of the tin foil on one side of the crease.
Pick the leaves off the rosemary and finely chop.
Peel and finely slice garlic.
Scatter the rosemary and garlic over the carrots.
Grate over the zest from half of the orange, and add the marmalade, butter, bacon and a pinch of salt and pepper.
Fold the other half of the tin foil over the carrots and scrunch and seal the two sides of the tin foil bag together, leaving one end open.
Halve the orange and squeeze all the juice into the bag. Seal up the final side.
Place your tin foil bag on a baking tray in the preheated oven for around 50 minutes.
To serve, carefully pour the carrots and all their juices into a nice big serving dish.
Peel carrots.
Leave them whole if small, chopping any larger ones up.
Get yourself a sheet of tin foil about 2 feet long, fold it in half to make a crease, and then open it out again.
Pile your carrots in the middle of the tin foil on one side of the crease.
Pick the leaves off the rosemary and finely chop.
Peel and finely slice garlic.
Scatter the rosemary and garlic over the carrots.
Grate over the zest from half of the orange, and add the marmalade, butter, bacon and a pinch of salt and pepper.
Fold the other half of the tin foil over the carrots and scrunch and seal the two sides of the tin foil bag together, leaving one end open.
Halve the orange and squeeze all the juice into the bag. Seal up the final side.
Place your tin foil bag on a baking tray in the preheated oven for around 50 minutes.
To serve, carefully pour the carrots and all their juices into a nice big serving dish.
Enjoy!
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