Sticky Liquorice Carrots Food

STICKY LIQUORICE CARROTS

Steps:

• Finely chop the liquorice and put in a small pan with about 5cm water. Boil for 30 mins, topping up with water to keep the liquorice covered at all times, mashing and stirring occasionally, until nearly all the lumps of liquorice have disappeared and you're left with black, syrupy water. Sieve into a new pan, add the butter, and gently bubble until you have a consistency between clear honey and gravy.
• Boil a big saucepan of water. Add the carrots and cook for a couple of mins until just tender. Drain well, then tip back into their pan and add the hot liquorice syrup. Toss to coat, season, and tip into a dish to serve.

STICKY GLAZED CARROTS

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Toss the carrots in olive oil and season with salt and pepper in a large baking tray and cook in the oven for about 15 minutes or until reasonably tender, tossing now and again.
• Then toss the carrots with the honey and parsley and cook for another 5 to 10 minutes or until well glazed.

STICKY TOFFEE (& CARROT) PUDDING WITH RICH TOFFEE SAUCE

Steps:

• For the Pudding.
• Preheat oven at 180 oC.
• Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
• Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
• Fold in the flour.
• Add date, fig and water mixture and blend throughly.
• Add grated carrot and nuts.
• Pour into a greased cake tin or latex mould.
• Bake for 30 to 40 minutes until a skewer comes out clean.
• Toffee Sauce.
• Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
• Melt over medium heat until it comes to the boil, stirring frequently.
• Add nuts and fruit, if required.
• Simmer for 5 minutes.
• Serve Pudding with lashings of sauce and vanilla ice cream.
• Heat sauce prior to serving if it has cooled down.

CINNAMON CARROT STICKS

Steps:

• Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
• Remove carrots to a bowl & keep the liquid in the large pan.
• To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
• Pour hot liquid over carrots & let cool.
• Cover & chill overnight or as long as 2 1/2 weeks, before serving.