Cherry Quinoa Salad with Lamb
For a vegetarian option, omit lamb and replace with zucchini.
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To keep with tradition, add a lump of butter to the hot poffertjes and bury the pancakes in icing...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Alice Hart's Roast Carrot and Fennel Soup
Ingredients
1kg carrots, peeled, trimmed and sliced
2 bulbs of fennel, trimmed and sliced, tops reserved to serve
1 onion, sliced
Olive oil
2 cloves of garlic, unpeeled
1.6L vegetable stock
100mL single cream, to serve
Method
Preheat the oven to 190 C.
Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves.
Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
Put the roasted vegetables in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
Serve with a dollop of cream and crispy flatbreads.
Credits: Alice Hart on Jamie Oliver's website
Photo Credits: Author of Ananas e Hortela blog
