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Let's celebrate!

31/8/2017

The Hamilton Farmers' Market is celebrating Father’s Day, and it’s also our first anniversary at Claudelands. Two great reasons to get out the party tent, provide great music, a scavenger hunt, crafts for the kids, face painting and a pig roast that every dad will love!
Dad can’t make it? Father’s Day gift bags with chocolates, coffee, preserves and other market goodies are for sale at the green container.
Come to the Hamilton Farmers’ Market on Sunday the 3rd and celebrate with us, Gate 3 Brooklyn Road, Claudelands, 8:00-12:00.

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Romanesco and Honey Glazed Carrots

29/8/2017

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Ingredients for 4+

1-2 heads romanesco (or broccoli)
1 lemon
1 large bunch carrots
2 tbsp honey
1 shoulder roast or 4 fish filets
1/4 cup golden raisins
2 tbsp tahini
2 tsp ground sumac
2 star anise
1+1 small garlic clove
1 tbsp sesame oil
3+1 tbsp olive oil
1 tbsp butter
Salt and pepper

Look for bold ingredients at the market.

Directions

For the meat, mix 1 tbsp olive oil with 1 minced garlic clove and salt and pepper and brush shoulder roast with the mixture. Roast in oven for 20 min at 220º C, turn oven down to 160º C and slow roast for about 4 hours. Alternatively, season fish filets and pan-fry when vegetables are prepared.
For the dressing, whisk together the tahini, 1 tbsp cold water, 1 1/2 tbsp lemon juice and 1 minced garlic clove and drizzle in 1 tbsp olive oil until runny. Season with salt and pepper.
For the romanesco, heat 2 tbsp olive oil in a pan and cut romanesco into chunks. Cook until almost tender. Add the raisins and 1 tbsp water and cook for 2 more minutes. Season with salt and pepper.
For the carrots, quarter carrots lengthwise and fry in 1 tbsp olive oil with star anise at medium heat for about 8 minutes. Add butter and melted honey and toss at low heat for another 2 minutes, then season with salt and pepper.
Serve everything together, with dressing drizzled over romanesco.

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Romanesco and Honey Glazed Carrots

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