Roasted heritage carrots
1.Roasted Heritage carrots with cumin
Preheat the oven on 200 C. Cut the carrots in half toss through some salt, pepper, chopped garlic,1 tbsp cumin and 3 tbsp of olive oil. Roast in a hot oven until crispy and caramelised on the edges
2.Roasted Heritage with sumac
1 kg heritage carrots
50 gram pecans
1 1/4 tbsp sumac
20 gram fresh mint chopped
seeds from 1 pomegranate
1 tbsp pomegranate molasses
1 tbsp coconut blossom
3 - 4 tbsp olive oil and 2 gloves of garlic chopped
Cut the carrots in half toss through some salt, pepper, chopped garlic,1 tbsp of sumac and 2 tbsp of the olive oil. Roast in a hot oven until crispy and caramelised on the edges. I throw the pecan halves in for the last 5 minutes or so. Scatter over the pomegranate seeds and chopped mint. Mix the remaining oil with the molasses and the coconut blossom and drizzle over the root vegetables, just check the seasoning, then sprinkle with a bit of the sumac.
Cumin Fried Fish with Chickpeas and Fennel
Serves 2
Ingredients
1 leek
1 lemon
2 cloves garlic
1 tin chickpeas
2 fennel bulbs
5 g ground cumin
1 red chilli
2 x 180 g cod fillets
small bunch coriander
5 tablespoons olive oil
salt and pepper
Method
Slice the leek lengthways in half. Rinse under cold running water and cut into thin strips. Finely chop the garlic cloves and chilli, cut the fennel into strips and grate the zest from half the lemon. Drain the liquid from the chickpeas and rinse under cold water.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the leek for about 3 minutes. Add the lemon zest, chilli to taste and garlic and fry for another 1 minute.
Add the chickpeas and fennel and fry for about 5 minutes. Heat another frying pan over medium heat with 2 tablespoons olive oil. Season the fish with salt, pepper and cumin powder.
Fry the fish for 2-3 minutes on each side. Finely chop the coriander and stir through the chickpea mixture, seasoning with salt and pepper. Divide the chickpeas and fennel between 2 plates. Lay the fish on top and serve with the remaining lemon cut into wedges.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
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