Credit to @joshcarpdining Carrot Terrine
There’s a lot more flavour to it than at first glance, so read on:
– Terrine : Carrot layered with Cumin, Guinea Fowl Fat & Garlic. Torched and Glazed.
– Glaze : Miso, Soy, Honey & Butter.
– Puree : Carrot & Scorched Coriander Seed (taking it just further than ‘toasted’ brings a really interesting nuttiness that was a very happy accident I shall be using a lot more!)
– Kale Crisps
– Pickled Chilli
– Nasturtium (unnecessary; won’t be using in future)
This little taster takes a lot of work, but the results are well worth it. As Autumn is in full swing I will be using a Butternut Squash version of this in my menus, but the essence remains the same. Shoutout to @akokorestaurant for the inspiration!
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