Method

Quick Pickled Carrots

Please note:This method does not rely on a lengthy preservation process. The vinegar and other ingredients acts more like a marinade, quickly adding flavour and a tangy quality to the carrots. These carrots must be stored in the refrigerator and consumed within a week.

Make the ‘pickled’ carrots at least 24 hours ahead, they can then be stored in the fridge for up to a week.

Peel and top the carrots, cut in half if using large carrots. Using a peeler, peel carrots curls approx. 8-10 cm in length. Steam the carrots for approx. 6 mins until just tender.

Remove from heat and plunge the carrot ribbons into cold water, drain.

In a clean sterile glass jar or bowl add 10 peppercorns, one garlic clove finely sliced, 250ml of water, 1tsp sherry vinegar, 2 tbsp of maple syrup, 3 tbs of extra virgin olive oil, juice of ½ a lemon, juice of 1 clementine, 1tbs of wholegrain mustard, a couple of dill sprigs, sea salt (approx ½ tsp), ½ tbs finely grated root ginger. Stir and taste, adjust for preferred seasoning. Add the carrots, stir well. Seal and refrigerate.

Cashew Cream.

Can be made in advance and stored in the fridge for up to a week. Put the cashews in a small bowl and cover with approx. 150ml of boiling water making sure the nuts are completely covered. Cover and set aside for a minimum of 4 hours or preferably overnight.

Strain the cashews, keeping a little of the water in case needed.

Place the cashews in a blender along with the zest and juice of one lemon.

Adjust consistency if needed: Depending on your blender, you may need to add a few tablespoons of water if the nut mixture is too dry and not blending/moving enough.It may require some time and a little patience to blend properly.  The finished cream should be thick and creamy in texture.

Push the cashew cream through a sieve using a spatula to achieve a fine cream.

Add sea salt, season well, as we want a savoury lemon cream. Cover and refrigerate until needed.

Rösti’s.

Peel and cut the potatoes into the same size halves/quarters. Make sure they will be large enough to hold in your hand and grate. Place in a pan, adding  some salt to the water. Bring up to the boil and parboil the potatoes in salted water until just tender, but not soft. Slightly raw in the center is okay. Approx 9 mins but this will vary depending on size. Remove from the heat, strain and allow to cool. Chill for at least a couple of hours.

Coarsely grate the potatoes, season with a generous amount of sea salt and chopped dill. Mix together, then using your hands, bring together a small amount, almost mashing the potato in your palm with your fingers, form small balls. Using your palms, press the potato balls to flatten, not too thin.

Using a non-stick frying pan, add a tablespoon of coconut oil, heat the oil and fry the potato rösti’s  4 or 5 at a time. Fry for approx. 3–4 mins on each side until crisp and golden brown, add more coconut oil when needed. Transfer to a tray with kitchen paper to absorb any excess oil. At this stage the rösti’s can be left to cool completely and then frozen until needed.

Assembling canapés

If serving the canapés with freshly cooked rösti’, take the pickled carrots and cashew cream out of the fridge in advance to allow them to come up to room temperature several hours before making the rösti’s.

If freezing the rösti’s, when required, bake in a preheated oven at 220 °C/ 428 °F /Gas Mark 7, directly from the freezer for 10–15 mins until crispy and sizzling.

Allow the rösti’s to cool a little before adding a swirl of cashew cream on each one (piping the cream is the easiest).Next add a few carrot ribbons on top. Brush over the top a little more of the pickling liquid and garnish with dill. Serve the rosti’s immediately whilst still warm.

Any left over cashew cream and carrots makes a delicious sandwich filling.

Golden, crispy, bite-size potato rösti topped with lemon cashew cream, quick pickled dill, and whole grain mustard carrots. Crispy, creamy, tangy, and 100% irresistible.The party-perfect canapé.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different.Prep time may take longer or shorter than listed due to the type of equipment used*