INGREDIENTS
1kg heirloom dutch carrots
60ml olive oil
½ cup honey
¼ cup sherry vinegar
¼ cup chopped parsley
Black pepper
Salt
METHOD
1. Pre-heat Oven on Moisture Plus at 190°C with 1 manual burst of steam and follow
the prompts.
2. Place carrots in a Gourmet oven dish and toss in the olive oil. Place in the Oven on shelf position 2, release burst of steam immediately and cook for 10 minutes.
3. While carrots are cooking, mix together the honey and sherry vinegar.
4. After 10 minutes add the sherry and honey mixture to the carrots and toss.
Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.
To serve
1. Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
