Recipe: Quick and simple star anise carrot puree

I learnt how to make this delicious star anise carrot puree on my lamb cookery course in Malton last year. It’s simple to make and tastes absolutely delicious with any meat. I even made it on Christmas day and it was perfect with turkey.

The star anise gives the simple puree a real exotic flavour. You can also add cream to the mix for an even more indulgent vegetable treat.

Star Anise Carrot Puree

Serves 4

1kg of carrots, peeled and chopped

Milk to cover the carrots in the pan

3 pieces of star anise

Two knobs of butter

Star anise carrot puree

Serving up the vibrant carrot puree

How to do it

Place all the carrots in a pan and cover them with milk.

Add the three pieces of star anise.

Bring to the boil and cook on simmer until soft, about 15 minutes – check they are soft before you blend.

Remove the star anise

Add in the butter and use a hand blender to blend the carrots to a puree.

You can make your puree well in advance and simply heat it over a low heat when you are ready to eat.

Star anise carrot puree

The star anise makes the carrots delightfully aromatic

My beautiful little bunny plate is from Ceramix who do a fabulous range of largely animal-inspired ceramics that come in many different shapes and sizes. I love this one for serving up vegetables and snacks. Find out more at www.ceramix.co.za

Star Anise Carrot Puree

The freshest of vibrant carrots bursting with flavour

I bought my beautiful carrots from the Oranjezicht City Farm Market. You can read all about my visits there by clicking here. It’s open every Saturday from 9am to 2pm at Granger Bay Boulevard, V&A Waterfront, Cape Town.

You can also read more about  my lovely trip to Malton in Yorkshire last year where I had the privilege of doing a lamb butchery and cookery course. Simply click here.

 

Recipe: Beef salad with a stunning secret dressing

It’s time to get back into the kitchen and today’s dish is inspired by my recent visit to Vietnam. We stayed in the fabulous Victoria Phan Thiet Beach Resort and Spa and enjoyed dishes created by genius Chef Hoang. I was amazed at the beautiful salads he served up and kept trying to work out the recipe for the dressing. Well, lucky me, when we did a cookery course with him he divulged the secret recipe which I’m sharing with you today. Keep reading to find out more.

Waste not, want not, so I used my leftovers from my huge sirloin at my recent dinner at NV80. This salad is a perfect way to use up any leftover meat, this recipe would also be great with chicken or pork.

I served my delicious salad on this beautiful frog platter from Ceramix. Their delightful and unique ceramic collections feature stylish white platters, dishes, cups and bowls with an animal motif. As well as the frogs, which I particularly love, you can choose from birds, bunnies, cats, tortoises, snails and doves.

Vietnamese-style steak salad with a stunning secret dressing

Recipe for Vietnamese beef salad

The tasty salad on my beautiful Ceramix frog platter

Serves 2

250g white cabbage, shredded

1 medium carrot, peeled and grated

8 cherry tomatoes, halved

One quarter of a cucumber, peeled and cut into chunks

A handful of fresh mint, chopped

A handful of fresh basil, torn

300g cooked sirloin steak (medium rare), sliced. I used leftovers

6 shallots, sliced, fried until crisp and left to dry on kitchen towel

A handful of peanuts

Mix the cabbage and carrot and lay as a base to the salad.

Top with the cherry tomatoes, cucumber, mint and basil.

Layer the slices of steak next.

Sprinkle the fried shallots and peanuts over the top.

Pour over the dressing just before serving.

Chef Hoang’s secret dressing recipe

I make a big batch of dressing and store it in a jar in the freezer. It lasts for about a month and turns any salad into something special.

My favourite salad dressing recipe

The most delicious dressing recipe ever

1 kg fresh passion fruit

250g sugar

1 tsp chilli powder

1 tsp chilli sauce

Put the pulp of the passion fruit into a blender and whiz for 30 seconds. This is just to loosen it up a bit, we don’t want to break the seeds up.

Remove the pulp and put through a sieve to remove the seeds.

Add the sugar and whisk until it’s absorbed and the dressing has a slightly fluffy texture.

Stir in the chilli powder and chilli sauce and mix everything together thoroughly.

Delicious beef salad recipe

Close up salad with the frog watching over it

You can find out more about the fabulous ceramic collection from Ceramix at www.ceramix.co.za

Do you have a favourite recipe inspired by your travels? I’m always looking for new recipes to try, so do get in touch, I’d love to hear from you.