{"id":3629,"date":"2013-10-28T08:38:49","date_gmt":"2013-10-27T22:38:49","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=3629"},"modified":"2013-10-28T08:51:13","modified_gmt":"2013-10-27T22:51:13","slug":"happy-tasty-animals-carrots-pecans","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=3629","title":{"rendered":"happy (& tasty) animals, carrots & pecans"},"content":{"rendered":"

\n\tWell I'm not sure how happy the pecans are, but they have a fascinating history, especially if you are interested in the food industry.  But I know the animals on Matthew Evan's farm, and on Sharon Gibson's Mullumbimby block, are very happy.  And they finish their life in the gentlest possible way.  \n<\/p>\n

\n\tFor the first recipe though, here is a carrot pudding chosen from Matthew's new book, The Dirty Chef. Originally his partner Sadie's recipe.  Make it the main event for a vegetarian meal, or serve it as a side dish.  But make sure you get very good carrots!  As I heard a farmer say once, if there is ever a time to go organic, it's with carrots.  Or grow your own on a kitchen bench, as one of Matthew's fans did.\n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/div>\n
\n\tCARROT PUDDING<\/strong><\/span>\n<\/div>\n
\n\t \n<\/div>\n
\n\t \n<\/div>\n
\n\t\"9781743316962[1]\"<\/a>\n<\/div>\n
\n\tServes 4 as a meal, 8 as a side dish\n<\/div>\n
\n\t \n<\/div>\n
\n\tThis naturally sweet, rich carrot dish is perfect for vegetarians\n<\/div>\n
\n\tand meat eaters alike. You could flavour the béchamel sauce\n<\/div>\n
\n\twith cardamom or other spices as you see fit, but I like the true\n<\/div>\n
\n\ttaste of the carrot coming through unadorned.\n<\/div>\n
\n\t \n<\/div>\n
\n\t800 g (1 lb 12 oz) carrots, roughly chopped\n<\/div>\n
\n\t400 ml (14 fl oz\/12 3 cups) milk\n<\/div>\n
\n\t1 fresh bay leaf\n<\/div>\n
\n\t50 g (1¾ oz) butter\n<\/div>\n
\n\t1 large brown onion, finely diced\n<\/div>\n
\n\t4 tablespoons plain (all-purpose) flour\n<\/div>\n
\n\t1 egg\n<\/div>\n
\n\tsalt and freshly milled black pepper<\/span>\n<\/div>\n
\n\t100 g (3½ oz\/about 1¼ cups) coarse fresh breadcrumbs\n<\/div>\n
\n\t \n<\/div>\n
\n\t \n<\/div>\n
\n\tSteam the carrot until quite soft and mash to a rough paste\n<\/div>\n
\n\tusing a potato masher.\n<\/div>\n
\n\tWhile the carrot cooks, make a white sauce by heating\n<\/div>\n
\n\tthe milk with the bay leaf in a saucepan until nearly boiling.\n<\/div>\n
\n\tTurn off the heat and let it steep while you make the roux\n<\/div>\n
\n\t(a butter and flour mixture used for thickening). Melt the\n<\/div>\n
\n\tbutter in a 1-litre (35-fl oz\/4-cup) saucepan over a low heat and\n<\/div>\n
\n\tfry the onion until softened, about 5 minutes. Add the flour\n<\/div>\n
\n\tand stir quickly with a wooden spoon so it combines well with\n<\/div>\n
\n\tno lumps. Keep stirring for a minute while this flour mixture\n<\/div>\n
\n\tfries a bit. Reheat the milk and add it a ladleful at a time to the\n<\/div>\n
\n\tflour mixture, stirring the whole time and reboiling between\n<\/div>\n
\n\tadditions (discard the bay leaf rather than add it to the sauce).\n<\/div>\n
\n\tWhen this white sauce has had all the milk added, make sure it\n<\/div>\n
\n\tsimmers one last time, then remove from the heat. It should be\n<\/div>\n
\n\tthe consistency of reasonably thick custard.\n<\/div>\n
\n\tCool the white sauce slightly, then stir into the carrot\n<\/div>\n
\n\tmixture with the egg and salt and pepper. Spoon into a 2-litre\n<\/div>\n
\n\t(70-fl oz\/8-cup) baking dish or casserole dish and sprinkle\n<\/div>\n
\n\twith the breadcrumbs (you can toss the crumbs in oil or butter\n<\/div>\n
\n\tif you like, but the pudding is already rich). Bake at 170°C\n<\/div>\n
\n\t(325°F\/Gas 3) for about 30–40 minutes, or until the crumbs\n<\/div>\n
\n\tare browned and the pudding is hot right through.\n<\/div>\n
\n\tServe with roasted meats, or as the meal with a light salad\n<\/div>\n
\n\ton the side.\n<\/div>\n
\n\t \n<\/div>\n
\n\t[This is an edited extract from THE DIRTY CHEF by <\/span>Matthew Evans, published by Allen & Unwin, RRP $29.99, out now.]<\/span>\n<\/div>\n
\n\t \n<\/div>\n","protected":false},"excerpt":{"rendered":"

Well I'm not sure how happy the pecans are, but they have a fascinating history, especially if you are interested in the food industry.  But I know the animals on Matthew Evan's farm, and on Sharon Gibson's Mullumbimby block, are very happy.  And they finish their life in the gentlest possible way.   For the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-3629","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3629"}],"version-history":[{"count":6,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3629\/revisions"}],"predecessor-version":[{"id":3636,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3629\/revisions\/3636"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}