Carrots are an indispensable item in any kitchen. Grated raw, they make beautiful salads, cakes and muffins and in braises or stews - they transform to greater heights!
The Moors introduced the carrot, originally a purple colour to Europe. It was the Dutch who changed their colour to orange to honour their royal family.
Carrots contain more natural sugar than any other vegetable but are only 30 calories. They have high levels of vitamin A, potassium, calcium and phosphorus.
Rob Bauer is a pioneer of the certified organic industry. He farms a wide range of organic vegetables including carrots and potatoes on 363 hectares in the Lockyer Valley.
They sell through supermarkets and good organic fruit and vegetable retailers.
Check out what is in season at http://www.bauersorganicfarm.com.au/
Quail can be purchased at Black Pearl Epicure http://blackpearl.com.au/
Chefs tips:
Carrots are versatile. They can be boiled, steamed, roasted or mashed.
They can be used in savoury dishes or in puddings.
Organic carrots have a superior taste.
Choose carrots that are firm with no bend.
Don't peel baby carrots - just wash and scrub them.
Large carrots should always be peeled.
Carrots are versatile. They can be boiled, steamed, roasted or mashed.
They can be used in savoury dishes or in puddings.
Organic carrots have a superior taste.
Choose carrots that are firm with no bend.
Don't peel baby carrots - just wash and scrub them.
Large carrots should always be peeled.
Grilled quail with carrot fritters and orange mayonnaise
Serves 6
Serves 6
Ingredients
6 deboned quails
6 carrots, grated
1 1/2 tsp ground cumin
2 cloves garlic, crushed
1 1 /2 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
4 tbs spring onions, finely chopped
3 tbs coriander, chopped
2 eggs, beaten
150ml milk
140g plain flour
olive oil
salt and freshly ground black pepper
6 deboned quails
6 carrots, grated
1 1/2 tsp ground cumin
2 cloves garlic, crushed
1 1 /2 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
4 tbs spring onions, finely chopped
3 tbs coriander, chopped
2 eggs, beaten
150ml milk
140g plain flour
olive oil
salt and freshly ground black pepper
Mayonnaise
150ml mayonnaise
1/2 orange, juice and zest
50ml sour cream
coriander
150ml mayonnaise
1/2 orange, juice and zest
50ml sour cream
coriander
Method
Combine the grated carrots with all the ingredients except olive oil. Mix and season to taste.
Drop dessertspoons of the mixture into a non-stick pan on medium heat and cook for 3 minutes either side until nicely browned. Remove and keep warm.
Season the deboned quail with salt and freshly ground black pepper. In a preheated heavy based pan, place quail skin side down and cook for 3-4 minutes each side. Remove and drain.
Mix mayonnaise ingredients together. Season to taste.
Serve carrot fritters on 6 plates with grilled quail and orange mayonnaise.
Combine the grated carrots with all the ingredients except olive oil. Mix and season to taste.
Drop dessertspoons of the mixture into a non-stick pan on medium heat and cook for 3 minutes either side until nicely browned. Remove and keep warm.
Season the deboned quail with salt and freshly ground black pepper. In a preheated heavy based pan, place quail skin side down and cook for 3-4 minutes each side. Remove and drain.
Mix mayonnaise ingredients together. Season to taste.
Serve carrot fritters on 6 plates with grilled quail and orange mayonnaise.
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