Recipe by Head Chef, Chris Hagan, The Long Apron Restaurant, Spicers Clovelly Estate, Montville, Queensland
Serves 4
Smoked cashew cheese
200g smoked cashew cheese
Place the cheese into the blender and pulse until smooth. If necessary, add a drizzle of water. Transfer to a piping bag. Reserve in the fridge until required.
Heirloom baby carrots
Local heirloom baby carrots
8 Purple Haze carrots
12 Paris Market carrots
Wash the carrots. With a knife, remove the tops. Reserve the tops for later use. Blanch the carrots in salted water until tender. Refresh in iced water. Store on paper towels until ready to serve.
Macadamia pesto
100g basil, leaves only
Reserved carrot tops
100g macadamia nuts, toasted
10g nutritional yeast
15g olive oil
Sea salt and pepper
In a food processor, blend all ingredients to form a thick paste. If required, to create the desired consistency, slowly add a little water while processing. Season with salt and pepper. Reserve.
Macadamia butter
200g macadamia nuts, toasted
20g sea salt
Using a food processor, blend the toasted nuts and the sea salt until a smooth paste.
Carrot reduction
1kg large orange juicing carrots
Sea salt
10ml balsamic vinegar
Juice the carrots to yield approx 500ml juice. Bring the carrot juice to the boil then strain the sediment through a coffee filter. On a medium heat, reduce the clear carrot liquid until it forms a syrup. Season with salt and balsamic vinegar to taste. Reserve.
Garnish
50g macadamia nuts, toasted
12 baby sorrel leaves
To serve
Place the baby carrots in a mixing bowl and gently toss with the carrot dressing. Spoon the cheese onto the serving plate then arrange the glazed carrots around the curd. Place the pesto and the macadamia butter in the gaps. Garnish with roasted macadamia nuts and baby sorrel. Serve.
TIP
Instead of juicing the carrots, purchase pure carrot juice then reduce to a syrup.