Heritage Carrots with Vadouvan...Heritage Carrots with Vadouvan Cashew Silk and Apricot-Miso Gel

A sophisticated multi-textural exploration of heirloom carrots, featuring a fragrant Vadouvan-infused cashew cream, bright apricot acidity, and the crunch of puffed quinoa.

Ingredients

Cooking Instructions

1. 01

   Prepare the Apricot-Miso Gel: Simmer apricots in 150ml water until very soft. Transfer to a high-speed blender with miso and rice vinegar. Process until completely smooth. Pass through a fine-mesh chinois and transfer to a squeeze bottle; chill until set.

2. 02

   Create the Vadouvan Silk: Drain and rinse the soaked cashews. Blend with 100ml fresh water, Vadouvan spice, and a pinch of salt on the highest setting for 3 minutes until a glossy, silk-like consistency is achieved. Reserve at room temperature.

3. 03

   Roast the Carrots: Toss heirloom carrots with 20ml grapeseed oil and salt. Roast at 200°C (400°F) for 18-22 minutes until tender-crisp with slight caramelization on the edges.

4. 04

   Puff the Quinoa: Heat the remaining oil in a small saucepan to 180°C. Flash-fry the dried quinoa for 5-8 seconds until it pops and turns golden. Drain immediately on paper towels and season with salt.

5. 05

   Assembly: Draw a broad, elegant 'swoosh' of the Vadouvan Silk across the center of each plate. Artfully arrange three to five roasted carrots atop the silk. Place 5-7 precise dots of Apricot-Miso Gel around the carrots. Sprinkle with puffed quinoa and finish with micro-coriander and a touch of Maldon salt.