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Honey glazed carrots with cumin and coriander ... great with Bayou-ish

StormbringerStormbringer Posts: 1,258
edited September 2017 in Sides
Cooked these in a sous vide, and then seared in a CI pan on the MMX whilst the pork chops were resting. The pork chops had been cooked with DP Bayou-ish, the combo of flavours was superb. Or, the bomb, depending on where you are in the world. Full recipe here:

https://www.thecooksdigest.co.uk/2017/09/15/honey-glazed-carrots-with-cumin/

Arty shot of cooked carrots, SWMBO does like these:


Searing in the CI pan, the jus reduces and forms the glaze:


I froze the paste so it wouldn't get sucked into the vacuum sealer:


Served with pork chops and DP Bayou-ish:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • StormbringerStormbringer Posts: 1,258
    edited September 2017
    Had these last night with some duck breast rubbed with DP Peking ... oh hello, this was superb, wish I could edit the title of the OP. The cumin was a perfect match for the spicing of the rub. It didn't need the coriander though. No pics but we'll be doing this again, I think with a marinade for the duck using the rub.

    @Nature Boy nice going with the Peking!
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • calikingcaliking Posts: 11,281
    Good eats right there.

    I've found that there is no such thing as too much cumin (or garlic) in any thing. Coriander is a different matter - it has a certain peppery heat that  is not so great if you overdo it.

    And I don't know why I STILL haven't really tried SV veg. Must remedy that. Thanks for the nudge :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EoinEoin Posts: 1,655
    Cumin goes well with carrots. Mixed carrot / potato mash with cumin is lovely.
  • thetrimthetrim Posts: 6,096
    Great pictures!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • blastingblasting Posts: 5,658
    Nice looking meal and great pics.  Those packages of carrots and paste is how I do them too.  They freeze well - so you can prep a bunch at a time like that.
    Phoenix 
  • StormbringerStormbringer Posts: 1,258
    edited September 2017
    Cheers folks.

    @Eoin that sounds interesting, going to give that a whirl.

    @caliking you have a sous vide? If not, anova are discounting their first gen model very heavily, it's less than half price in the UK at the moment.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • EoinEoin Posts: 1,655
    Recipe.


  • Eoin said:
    Recipe.


    Ah nice, cheers.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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