We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.
Download our roasted carrots, Cafe de Paris butter,
hazelnut dukkah, crispy kale recipe by clicking the link below.
Serves 4.
Roasted carrots, Cafe de Paris butter:
1.2kg carrots
20g shallot
150ml olive oil
10g garlic
5g fresh thyme
2g curry powder
5g capers
5ml brandy
5ml Madeira cooking wine
½ lemon
½ orange
5g Dijon mustard
5g fresh tarragon
2g fresh chives
2g fresh thyme
100g unsalted butter
Salt to taste
Hazelnut dukkah:
5g sesame seeds
3g cumin seeds
3g coriander seeds
2g nigella seeds
5g crushed almonds
5g crushed hazelnuts
Pinch of salt
Crispy kale:
300g curly kale
15ml olive oil
Pinch of salt
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 382Kcal/1600kJ
Wash and peel carrots, toss in the oil and season, then roast at 170°C for 30 minutes or until tender.
Cut carrots into large chunks
For the Cafe de Paris butter soften the butter, then finely dice the shallots and garlic and chop the capers. Add to the butter along with the curry powder, juice and zest of half the lemon and orange, followed by the madeira and brandy. finally add the chopped, herbs, mustard and salt. mix well and set aside. This can be made in advance and stored in the fridge or freezer
Hazelnut dukkah: Toast all the nuts and seeds (low fan) at 170°C for 5-8 minutes or until nuts are golden brown and seeds are fragrant. Keep coriander and cumin separate to the other. Blitz the coriander and cumin briefly. Pulse the nuts and other seeds to break up slightly. Mix everything together.
Crispy kale: Remove the stalks from the kale and break the leaves into 4-5cm pieces wash well and dry in a salad spinner. Toss the kale with the oil and salt. Dehydrate in a dehydrator or low oven set to 70°C until completely crisp.
Serve the carrots with the hazelnut dukkah and crispy kale on a plate.
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