Baby carrots make a lovely spring dish and when simmered in this sweet pickling stock they are perfect with a sharp and creamy goat’s cheese.
Serves: 6
INGREDIENTS
1½ cups caster sugar
1 cup white vinegar
12 baby carrots, scrubbed and trimmed
6 slices of baguette
2 tablespoons olive oil
150 grams goat’s cheese
1 tablespoon torn flat-leaf parsley leaves
sea salt and freshly ground pepper
METHOD
Place the sugar and vinegar in a medium saucepan and bring to the boil without stirring.
When the sugar has dissolved add the carrots and simmer for 10 minutes. Remove the carrots to a shallow dish and allow to cool.
Toast the baguette on both sides on the barbecue or in a griddle pan, then drizzle with olive oil.
To assemble: Spread each toast with goat’s cheese and top with two pickled baby carrots. Garnish with parsley, sea salt and a grind of pepper.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.