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Roasted carrots, Cafe de Paris butter, hazelnut dukkah, crispy kale

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.

View the recipe card here

Ingredients

  • 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

Method

  • 1. Wash and peel carrots, toss in the oil and season, then roast at 170°C for 30 minutes or until tender.

  • 2. Cut carrots into large chunks

  • 3. 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

  • 4. 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.

  • 5. 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.

  • 6. Serve the carrots with the hazelnut dukkah and crispy kale on a plate.