Sticky Liquorice Carrots Recipes

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.

Steps:

• Peel carrots and slice into 1/2 inch circles.
• peel ginger and cut into matchstick sized strips.
• Combine sugar, pepper, and salt.
• heat the oil and half of the butter in a large skillet.
• add the carrots and sprinkle with sugar mixture.
• cook 3 minutes.
• turn slices with tongs.
• when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
• clean skillet with a paper towel.
• and ginger and cook 2 minutes.
• add to the carrots.
• add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
• return carrots and ginger to skillet and mix well with syrup.

Steps:

• Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
• Soak raisins in the hot water until plump, about 15 minutes. Drain.
• Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
• Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
• Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.

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.