Winter has properly arrived here in Joburg with icy winds taking our normally warm winter days from a balmy 20 degrees Celsius to a cold 16. When I was at school if the weather man said it would be 16 we could wear our tracksuit pants rather than our normal pleated skirts…16 degrees Celsius in Joburg is the magic number, where the weather changes from a sunny cool winters day to arctic cold! And so, when the cold front blew in on Saturday evening I decided to make a Sunday roast…
Although this post isn’t about how to perfect a roast, but rather for the delicious little gem of a recipe for carrots that I served with it, I couldn’t very well pass this opportunity to share two of my mum’s golden nuggets of wisdom for making a roast (these have worked for me for chicken, lamb and beef):
Timing: 20 minutes to a lb. and 25 over.
I still convert (thank you google) the weight of the meat to pounds so I can work out how long to cook the meat for. Cook covered for 20 minutes for each pound, take off the lid and brown for a further 25 minutes.
Water: I always put a small amount of water under the meat to stop the meat from drying out.
Now back to the carrots:
- 120 grams baby carrots
- 1 tsp brown sugar
- 1 tbsp butter
- pinch of salt
- tbsp fresh mint leaves (chopped)
- Put the carrots into a frying pan, scatter the butter amongst the carrots and sprinkle with sugar.
- Add the pinch of salt
- Pour water into the pan until you’ve just reached the top of the carrots
- Cover and bring to the boil
- Once boiling remove cover and allow to simmer until all the water as evaporated. (Be careful to not let the carrots and sugar burn I kept stirring occasionally)
- Once the water has evaporates the butter and sugar forms a glaze around the carrots.
- Chop up some fresh mint and toss on top just before serving
Turned out fabulously! The mint and sweetness of the carrots was delicious with the lemon flavour of the chicken and the Mediterranean style veggies (especially the toms!)