Spice Roasted Carrot Dip
For the dip:
5 tbsp Womersley Orange & Mace Vinegar
2 tbsp olive oil
1 garlic clove, crushed
1 tsp honey
½ tsp cumin seeds
400g carrots, peeled and thickly sliced
a little freshly grated nutmeg
For the dressing:
½ tbsp Womersley Orange & Mace Vinegar
½ tbsp olive oil
A few flat leaf parsley leaves, roughly chopped
Pre-heat oven to 200°C, gas 6.
Whisk together 2 tablespoons of the Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
Stir in the carrots until coated. Transfer to a baking dish and cook for 30 – 40 minutes, until caramelised and tender. Remove from the oven and leave to cool slightly.
Whilst still warm, whizz the carrots in a blender or small food processor with the butter, nutmeg and remaining 3 tablespoons of Womersley vinegar, until combined. Spoon into a serving dish.
Mix together the dressing ingredients and drizzle over the dip to serve.
The dip can be served warm or cold.
Serve with Peter’s Yard Cumin & Nigella seed Crispbreads.
Short Recipes with Orange & Mace Vinegar
Chefscouse Liquorice and anise smoked trout. Cured with WomersleyFoods orange and mace vinegar
artisanFT Artisan Food Trail Add some spice to your #Christmas with your Orange & Mace Vinegar is fantastic! AFTWomersley
josordoni Hey Rupert, sprinkled your Orange and Mace Dressing over my grilled lemon sole yesterday evening. MMMMMMMMM !!
leerushforth i used it through potted duck! Gives it a whole new level! Confit duck legs 5~6hrs in oil or stock, pick meat and beat with either duck fat or stock and little butter and season.. then dash of orange and mace, and normally serve in a kilner jar. Should be pate consistency
BotanicalBaker Experimental salad of oranges, home grown rocket, orange infused olive oil and some WomersleyFoods orange and mace. Needs cheese I think...
Chefscouse Swinton estate trout curing using WomersleyFoods orange and mace vinegar. Going to smoke tomorrow #smokey
josordoni Rupe, did you see you got used in my fab salads? http://owl.li/aVtKO end of the Orange now ;(
TweeterMag Brace of pheasants in freezer needed using. Poached with fennel, onions, celery, walnuts, new carrot, and @WomersleyFoods orange & mace