Apricot and Ginger Glaze
5 thin slices of fresh ginger
1 tblsp of sesame seeds
Halve apricots and remove the pips, add ginger and cook down, stirring occassionally over a medium heat until it breaks down to a pulp. Push mixture through a sieve to separate the pulp from the sauce. Stir sesame seeds through the sauce and hey presto there’s your glaze (add honey/sugar/salt to taste but I like it just as is). The remaining pulp can be kept, sweetened and used in a pie or crumble.
15 small to medium sized carrots
3-4 bulbs of garlic
8 shallots (yes you can swap for red onions)
a few sprigs of thyme
2 tablespoons of apricot and ginger glaze
1/2 teaspoon of sesame seeds (optional)
Olive oil (or any cooking oil)
Salt and pepper
1. Wrap your garlic bulbs in baking paper. You CAN roast them in the bulb without paper but they will likely come out soft and pasty. Wrapping them in paper makes sure the cloves still keep their shape once roasted. Place in the middle of the oven at 180 c for about 20mins.
2. While the bulbs are roasting prepare the rest. First wash the shallots and quarter them intoa large bowl. The tops can be kept and sliced into salads (especially yummy when sliced into potato salad).
3. Then wash and cut your carrots. Make sure your carrot pieces are roughly the same size as your shallot quarters. Drizzle oil over the carrots and shallots, sprinkle witha little salt and pepper and stir. Here is a great link for reusing the carrot tops to grow more carrot plants.
4. By now your garlic should be ready and removed from the oven. Place the carrots and shallots in a single layer on a tray and roast in the middle of the oven and roast for about 15min.
5. While that’s roasting, peel your garlic cloves and toss through the remainder of the oil in the bowl you had the carrots and shallots in.
6. After about 15min your carrots should be ready to take out. Empty them into the bowl with the garlic, add your apricot/ginger glaze and thyme leaves, season with salt and pepper then toss it in the bowl untill all of the carrots and shallots are coated.
8. Remove, place in bowl, sprinkle with a few extra sesame seeds and serve.