Peter Gilmore's roasted carrots with feta, almonds and sherry caramel

AT A GLANCE

  • Serves 8 people

"The key to the success of this salad, my all-time favourite, is the sherry caramel - it's luscious, sweet and tart all at once," says Gilmore. "The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious." This recipe makes more sherry caramel than you need, but it keeps well (for at least a month covered and refrigerated); use it to dress other salads and roasted vegetables.

  • 12 long carrots (1.6kg), peeled
  • 200 ml extra-virgin olive oil
  • 200 gm natural almonds, split in half with a small knife along the seam
  • 300 gm Meredith goat’s feta, or sheep’s milk feta
  • 25 gm (½ cup) puffed amaranth (see note)
  • ¼ cup edible flowers (see note)
  •  
  • Sherry caramel
  • 150 gm caster sugar
  • 375 ml (1½ cups) oloroso sherry
  • 180 ml sherry vinegar
01   For sherry caramel, stir sugar and 300ml sherry in a deep saucepan over medium heat until sugar dissolves (1-2 minutes). Increase heat to high and cook without stirring until a medium-dark caramel forms or mixture reaches 160C on a sugar thermometer (12-15 minutes). Add remaining sherry (be careful, hot caramel will spit), then stir while returning to the boil. Remove from heat, add sherry vinegar and stir thoroughly with a whisk. Cool completely before using; it should have the consistency of golden syrup once cooled. Makes 1½ cups.
02   Preheat oven to 180C. Boil carrots briefly until lightly cooked (2 minutes). Drain, toss with 50ml extra-virgin olive oil, season and roast on an oven tray lined with baking paper or on a silicone tray until soft (25-30 minutes). Cool completely (20-30 minutes).
03   Roast almonds on an oven tray lined with baking paper or on a silicone tray until golden brown (3-4 minutes). Cool completely.
04   Crumble feta over a platter. Cut carrots into 3cm pieces and toss in a bowl with 50ml extra-virgin olive oil, season to taste, and scatter carrots over the feta. Dress almonds in 50ml extra-virgin olive oil, season to taste and scatter on top of carrots. Scatter with puffed amaranth, drizzle with 2 tbsp sherry caramel, or to taste, then drizzle with remaining oil, garnish with flowers and serve.
NotePuffed amaranth is available from health-food shops. Edible flowers are available from select delicatessens, greengrocers and farmers’ markets.

Topics:

SHERRY VINEGAR, CARROTS, MAIN, SYDNEY, MODERN AUSTRALIAN, RECIPES

Recipe:

PETER GILMORE

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Jun 2016

Jun 2016

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