We’ve got the perfect side dishes for your Mid-Winter feast thanks to food stylist, photographer and blogger Ironchef Shellie. For more recipes visit www.ironchefshellie.com. Photo: Ewen Bell.
Orange Glazed Carrots
2 bunches dutch carrots
40g salted butter
6 cloves of garlic, unpeeled and crushed
2 tbs soft brown sugar
Juice of 2 oranges
½ bunch of fresh thyme
Rocket, Pomegranate & Haloumi Salad
1 bunch rocket leaves
1/2 pomegranate, seeded
1 tbs olive oil, plus extra to drizzle
Juice of half a lemon
For the carrots:
Trim most of the leafy green stalks off the carrots, then peel them. Melt the butter in a large frying pan over medium heat. Add garlic cloves, sugar, orange juice
and thyme sprigs to the pan. Add the carrots in a single layer, season with salt and pepper, cover and reduce the heat to medium low. Cook for 15 to 20 minutes, or until tender.
Remove the lid from pan and cook for a further 5 minutes, or until the glaze has reduced. The carrots should be sticky and caramelised.
For the salad:
Heat 1 tbs olive oil in a large frying pan over high heat. Add the haloumi, cook, for 24
minutes or until golden brown and heated through. Remove and cut into triangles. Place rocket in a large bowl, add haloumi and pomegranate seeds. Drizzle with olive oil and lemon juice. Serve immediately.