On a blustery market morning, Chef Mark Payne of NU/Kellogg’s Flik Hospitality Group served a seasonal, tasty composition centered around ingredients that are at their peak right now.
The harsh winds scattered the pile of recipes we had prepared, but we’ve got it for you right here.
Mark Payne’s Cider Brined & Roasted Carrots with Hummus, Concord Grape & Pepita Relish
Ingredients
Pickled Carrots
- Water, 16 ounces
- Apple Cider Vinegar, 9 ounces
- Sugar, 1 ½ ounces
- Kosher Salt, ½ ounce
- Coriander Seeds, 1 Teaspoons
- Fennel Seeds, 1Teaspoon
- Black Peppercorns, ½ Teaspoon
- Red Pepper Flakes, ½ Teaspoon
- Baby, Carrots, Washed, Peeled and Trimmed, 1 ½ pounds
- 3 tablespoons olive oil
- 2-sprigs Rosemary
Method
In a pot, bring the water, vinegar, sugar and salt to a boil. Keep hot. In a dry sauté pan over medium heat, toast the coriander and fennel seeds, black peppercorns and red pepper flakes, then add toasted spices to the brine.
In a pot of boiling salted water, blanch the carrots for 2 minutes. Drain and pack into nonmetallic container.
Transfer brine to a heat-proof pitcher and pour over the carrots.
Cover and allow to cool, when cool, place in fridge for 12 hours.
Pre- heat oven to 400° f.
Remove carrots from brine, mix carrots with olive oil, rosemary, and season with some salt and freshly ground black pepper, place on a large baking sheet.
Roast in oven for 15-20 minutes or until starting to brown.
Remove from oven and reserve.
Concord Grape Relish
Ingredients
- Concord Grapes, 1lb
- Toasted Pepitas, ¼ cup
- Flat Leaf Parsley, ½ bunch
- Lemons, 2 each
- Kosher Salt and Freshly Ground Black Pepper to Taste
Method
Wash, stem, seed and dry grapes and then cut in half.
Wash, pick, and coarsely chop flat leaf parsley.
Mix grapes, parsley and toasted pepitas in a bowl, add the juice from the 2 lemons, mix through and adjust seasoning.
To serve
Place a ¼ cup per serving of hummus on a plate, top with 3-4 roasted carrots. Spoon over 1-2 tablespoons of Concord grape relish over. Serve.
