Carrot and lime leaf kebabs with Supernature oils lemongrass rapeseed oil by Gregor Law and Jennifer Peace Rhind
These kebabs are so delicious! You can leave out the chilli if you prefer – they still work really well. Ideal hot or cold as a mezze dish, starter, snack or spicy picnic addition.
Lime leaves are commonly used in Thai, Indonesian, Cambodian, Malaysian and Vietnamese cooking and can be sourced in frozen form quite easily from most Asian stores.
They impart a very distinct citrus note unlike any other ingredient I know – just their aroma is enough to make me hungry! Inevitably, lemongrass goes very well with them, but the sweetness of roasted carrot and the slightly bready caraway seeds just make this irresistible. We used Supernature’s Lemongrass flavoured cold pressed rapeseed oil in this recipe.
The lime leaves are double-shaped, making them perfect to wrap around things for cooking. Otherwise, wrap a large single leaf around each carrot piece. You don’t eat the leaves by the way...but you knew that, right? Recipe taken from Cooking for the Senses by Gregor Law and Jennifer Peace Rhind. Cooking for the Senses, Jennifer Peace Rhind and Gregor Law, presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.
For more information visit www.jkp.com/uk/cooking-for-the-senses-1.html/
INGREDIENTS
4 large carrots, peeled and sliced widthways at an angle into 16 thick pieces
60ml Supernature’s lemongrass flavoured cold pressed rapeseed oil
A pinch of chilli flakes
1 tsp caraway seeds
½ tsp ground turmeric
A pinch of sea salt
2 to 3 grinds of black pepper
16 double leaves kafir lime leaves, fresh or frozen and thawed
4 long bamboo skewers, soaked in water
METHOD
1 Preheat the oven to 200°C.
2 Parboil the carrots in lightly salted boiling water for 10 minutes. While the carrots cook, make marinade by combining the oil, chilli, caraway seeds, turmeric, salt and pepper.
3 Drain the carrots and add to the marinade and allow to sit for 10–15 minutes, tossing them around occasionally.
4 Wrap each carrot piece between a lime leaf and skewer – repeat till you have skewered all the carrot pieces equally between the four skewers.
5 Lay the skewers across a small roasting dish so the carrot pieces are suspended. Drizzle with the remaining marinade and roast for 20–25 minutes or until tender and lightly charred.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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