INGREDIENTS
1kg heirloom dutch carrots
60ml olive oil
½ cup honey
¼ cup sherry vinegar
¼ cup chopped parsley
Black pepper
Salt
METHOD
1. Pre-heat Oven on Moisture Plus at 190°C with 1 manual burst of steam and follow
the prompts.
2. Place carrots in a Gourmet oven dish and toss in the olive oil. Place in the Oven on shelf position 2, release burst of steam immediately and cook for 10 minutes.
3. While carrots are cooking, mix together the honey and sherry vinegar.
4. After 10 minutes add the sherry and honey mixture to the carrots and toss.
Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.
To serve
1. Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America - spending time in New York, Melbourne, Sydney and Auckland’s best. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
