Green Curry Carrot with Savoury Carrot Cake


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Green Curry Carrot
Carrot, large 1 each
Thai Kitchen Green Curry Paste 1/2 cup
Carrot Puree
Carrots, large and diced 2 each
Shallot, minced 1 each
Garlic cloves, minced 4 each
Vegetable stock 1 cup
Oil 1/2 cup
Carrot Cake
Melted butter 1 tbsp
Carrot puree 1/2 cup
Sugar 1 tbsp
Self-rising flour 4 tbsp
Egg, lightly beaten 1 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Carrot Pickle
Seasoned rice wine vinegar 1 cup
Water 1/4 cup
Rainbow carrots, thin 2 each
Carrot Powder
Oil from carrot puree 1/2 cup
Tapioca maltodextrin 1 tbsp
Carrot Top Ash
Carrot tops 1 bunch

Instructions

This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

For the Carrot Cake: Whisk batter and place thermal whip and charge.

For the Green Curry Carrot: Rub carrot with Thai Kitchen Green Curry Paste. Vacuum seal and cook sous vide at 185 degrees Fahrenheit for 3 hours.

For the Carrot Puree: Sauté shallot and garlic for 2 minutes. Add diced carrots and sauté for 2 more minutes. Strain oil and reserve for another application. Add in stock and cook down for 15 minutes. Add cream and cook down until carrots are tender and cream has reduced by half or thickened. Puree and add cream/stock 1 tbsp at a time to make smooth. Season to taste.

For the Carrot Pickle: Bring water and vinegar to a boil. Pour over carrots and cover until cooled.

For the Carrot Powder: Whisk in the maltodextrin 1 tbsp at a time until fat turns into a dry powder form. Be sure to season oil before.

For the Carrot Top Ash: Dehydrate and torch. Blitz in a blender, sift and mix with a touch of Club House Sea Salt, French Mediterranean.

For Serving: Place large carrot in the center of a wooden plate. Garnish with carrot puree and fresh carrots.

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