The Vietnamese sandwich, sometimes called a “bánh mì” sandwich, is a product of French colonialism inIndochina, combiningingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, cucumber, jalapeño, and pickled carrots and daikon
slow roasted lamb loin, pan fried kidney, roasted butternut and pear puree, fried onion mash, pickled carrot, mintinfused baby marrow, milk poached cauliflower with tomato beef sauce on the side for main course
A Winter’s Walk Beef and Carrot Stew with Herb Crusted Dumplings. We always had a boiled ham or gammon at Christmas and it was a favourite of dad’s – with salad, in sandwiches or with pease pudding…
Veg-centric restaurants are celebrating the vegetable with items such as vegetarian charcuterie platters (smoked carrots, mushroom pâté, cured beetroot and beetroot ‘chorizo’) and dishes that are so packed full of umami-flavour, that you’d never guess there’s no meat inside
For supper, guests can enjoy Asian duck, Slow-roasted lamb shanks, or Limebuttered chicken supreme for mains, with Grilled tiger prawns and carrot fritters, Moroccan chermoula chicken and Glazed duck salad for starters
A delicious dressing over layers of oranges, red cabbage, cucumber, carrots, mint, apples, rocket… and we couldn’t find a ball of burrata cheese, so settled on a soft creamy cheese… to which one inspired tester decided to add camembert as well… as one does
Carrotsalad (of sorts). Grate some sweet carrotsinto a bowl. When you are ready to serve, pour the hot, melted oil over the carrots and toss until all is thoroughly coated
Fresh Carrot Juice. We consulted with an Ayurvedic doctor who then worked out an eating, massage and exercise plan for each of us and the eating plan was sent to the resorts kitchen and the chef then arranged to meet with us and discuss the various options available (no bland steamed veggies for the vegetarians), I was amazed at the variety that was available for vegetarians, Yes we had salads-but they were salads with a difference, they were sometimes warm or sometimes cold but they always packed inamazing flavour and texture
Professional Chef winnerKirstin Hellemann (Chef de Partie at the Mount Nelson in Cape Town) created a Bobotie crusted lamb loin, sweet corn puree, carrot and raisin relish, spiced potato empanada, preserved lemon puree, sautéed carrots, marinated corn and carrotsalad Jus
That means not only innovativesalads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or brussels sprouts
Not just fancy salads for Woolies, but the staples like cabbage, sweet potatoes and carrots. Or maybe I’ve been reading too many post-apocalyptic YA fiction
