Photo by Stephen Goodenough
This recipe is part of a menu created by Tina Duncan for Simply You Living, highlighting New Zealand’s finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé with walnut wafers and orange blossom labne.
|500 g||Spring carrots|
|2 tsp||Coriander seeds|
|1 tbsp||Fresh ginger|
|2 tbsp||Olive oil|
|¼ cups||Chicken stock|
|0 to taste||Salt & freshly ground pepper|
- Scrub and trim carrots. Combine remaining ingredients and toss with carrots in a pan over medium heat.
- When carrots have started to brown, add stock and continue over low heat until carrots are tender and moisture has evaporated.