RECIPE | Marmalade-glazed baby carrots with spice orange yoghurt

Chef Jack Coetzee of Urbanologi restaurant shares a recipe that heroes heirloom veg. Serve as a starter, side dish or tapas

31 March 2019 - 00:00 By Jack Coetzee

Makes: 10 portions
Orange and star anise yoghurt:
Zest of 1 orange
10g star anise, grated
5g salt
500g plain double thick yoghurt
Marmalade:
500g kumquats
Juice of 4 large grapefruit (save the skins)
250g sugar
1 star anise
Grapefruit sumac:
Leftover grapefruit halves
Baby carrots:
1.5kg baby rainbow carrots
50ml vegetable oil
10g salt
5g thyme
Fold the orange zest, star anise and salt into the yoghurt and set aside.
Method: Fold the orange zest, star anise andsalt into the yoghurt and set aside.
To make the marmalade, halve and seed the kumquats and place in a pot with grapefruit juice. Add the sugar and star anise. Bring to a simmer and allow to stew until setting point is reached. It must be sticky and golden in colour.
For the grapefruit sumac, preheat oven to 70ºC. Char the grapefruit over an open gas flame or a braai grill and once charred place in the preheated oven and leave until the halves have dried up. Blend to form a powder, alternatively you can mash it up in a pestle and mortar.
Preheat the oven to 180ºC for the carrots.
Using a green cleaning pad, gently scrub the dirt off the carrots then place them in a container of water. Cut the tops off, picking any carrot leaves available to use as garnish. Arrange the carrots in sizes, keeping the small, medium and large separate. (The smaller ones will require a shorter roasting time.)
Toss the carrots in the oil, sprinkle over salt and place on an oven tray. Roast until they are tender.
Preheat the grill.
Spread the carrots generously with the marmalade and place under the grill till hot.
To serve, arrange the yoghurt in the centre of the plate. Carefully stand the carrots up on the yoghurt. Garnish with grapefruit sumac and carrot leaves...

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