St Clements Carrots Recipes

ST CLEMENTS CARROTS

St Clements carrots image

Use some of the heap of clementines lying around over the Christmas period to make these sticky, citrussy roasted carrots

Provided by Sarah Cook

Time 50m

Number Of Ingredients 5

Ingredients

800g carrot , peeled and trimmed
zest 3 clementines , plus a few slices
zest 2 lemons , plus a few slices
1 tbsp olive oil
1 tbsp butter

Steps:

Heat oven to 200C/fan 180C/gas 6 and bring a large pan of water to the boil. Cut the carrots lengthways into halves or quarters, depending on their size. Tip the carrots into the pan, wait for the water to simmer again, then cook for 4 mins. Drain well, then tip into a large roasting tin.
While the carrots are still hot, gently toss them with all the zest, oil, butter, seasoning and the lemon and clementine slices. Poke the slices in among the carrots, so they're not left on the edges of the tray. Roast for 40 mins until the carrots are golden and tender.

Nutrition Facts : Calories 86 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 1 grams protein, Sodium 0.13 milligram of sodium

SAUTEED CARROTS

Sauteed Carrots image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

ST CLEMENT'S CURD MUFFINS

St Clement's curd muffins image

These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

Provided by Sara Buenfeld

Categories Afternoon tea, Dessert, Treat

Time 40m

Yield Makes 9

Number Of Ingredients 10

Ingredients

200g plain flour
140g white caster sugar , plus 1 1/2 tbsp
1 tsp baking powder
¼ tsp bicarbonate of soda
finely grated zest and juice of 1 small orange (about 85ml juice)
1 tbsp sunflower oil
½ tsp vanilla extract
150g pot plain yogurt
1 large egg
9 tsp lemon curd

Steps:

Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.
Stir together 1/2 tsp orange zest and 11/2 tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden.
Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. Will keep for 4 days in the fridge - return to room temperature to serve.

Nutrition Facts : Calories 215 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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