SPEAKEASY’S HONEY ROASTED BABY CARROTS WITH HOUSE LABNE, HAZELNUT PRALINE, AND FRESH HERBS
Speakeasy Bar
is a warm and welcoming communal space in Bondi Beach that serves
simple and delicious food (mostly tapas-style share plates) inspired by
Asian and Mediterranean dishes. They use honey from local beekeepers in
Bellingen in northern NSW.
Serves 4 as a share plate.
2 bunches baby (Dutch carrots), scrubbed
¼ cup (60ml) honey
Juice 1 orange
1 tablespoon olive oil
1 tablespoon paprika
1–2 teaspoons ground cumin
Pinch salt
To serve
½ cup labne
1 tablespoon crumbled hazelnut praline
Picked leaves fresh herbs such as dill, mint and coriander
½ small Spanish onion, thinly sliced in rings and marinated in lemon vinaigrette
Preheat
the oven to 180°C/350°F. • Combine the honey, orange juice, olive oil,
paprika, cumin and salt in a mixing bowl and toss carrots to coat well
with the marinade. • Place the carrots in an oven roasting tray, pour
over the marinade and cover with foil. Cook for 20 minutes or longer
depending on thickness of the carrots. Serve the carrots with a dollop
of labne and the fresh picked herbs and marinated onion rings. Sprinkle
over the crumbled hazelnut praline.
Per slice
Energy
970kJ/ 230Cal; protein 4g; fat 10g (includes 3g saturated fat;
saturated : unsaturated fat ratio 0.4); available carbohydrate 31g
(includes 30g sugars; 1g starches); fibre 6g; sodium 175mg; potassium
450mg; sodium : potassium ratio 0.4
ANNEKA MANNING: BAKECLUB
Anneka
Manning is an author, food editor, cooking teacher, home economist,
mother of two and the founder of BakeClub. With over 27 years'
experience, she specialises in teaching the ‘why’ behind the ‘how’ of
baking, giving home cooks the know-how, understanding and skill to bake
with confidence and success, every time. She has written and
contributed to a number of books, including The Low GI Family Cookbook (Hachette), Mastering the Art of Baking (Murdoch Books) and BakeClass (Murdoch Books).
ANNEKA MANNING’S BANANA BREAD
This recipe is a favourite in our house and I love it as much as the
kids do. It includes many ingredients such as pure floral honey,
bananas, buttermilk and oat bran, that are perfect for ‘better-for-you’
baking. Makes 20 pieces • Preparation time: 15 minutes • Baking time:
45–50 minutes
Melted unsalted butter, to grease
100g (3½oz) unsalted butter, softened
½ cup single-origin floral honey
2 eggs
2 large very ripe bananas (about 400g/14oz)
⅓ cup buttermilk
1¼ cups wholemeal spelt flour
½ cup unprocessed oat bran
1½ teaspoons bicarbonate of soda
1½ teaspoons ground cinnamon
Preheat
the oven to 180°C (350°F). Grease a 21 x 11cm/8 x 3in (base
measurement) loaf pan with melted butter and line the base and the two
long sides with a piece of non-stick baking paper. • Combine the butter
and honey in a large mixing bowl and beat with electric beaters until
well combined and creamy. Add the eggs, one at a time, beating well
after each addition until well combined. • Peel and mash the bananas and
stir into the mixture with the buttermilk using a spatula or large
metal spoon to combine well. • Sift the flour, bicarbonate of soda and
cinnamon together into a mixing bowl and return any husks to the bowl.
Add the oat bran and stir to combine. Add to the banana mixture and use a
large metal spoon or spatula fold in until just combined. • Spoon into
the prepared loaf pan and smooth the surface with the back of a spoon.
Bake in the preheated oven for 45-50 minutes or until a skewer inserted
into the centre comes out clean. Stand in the pan for 5 minutes before
turning onto a wire rack to cool. • Store the banana bread in an
airtight container in a cool place (but not in the refrigerator) for up
to 3 days. • To freeze, wrap individual slices in plastic wrap and then
seal in a freezer bag or airtight container before freezing.
Alternatively, pack slices in an airtight container and interleave with
freezer wrap or non-stick baking paper). Thaw the slices at room
temperature or toast straight from the freezer.
Per slice
Energy
500kJ/ 120Cal; protein 2g; fat 5g (includes 3g saturated fat; saturated
: unsaturated fat ratio 1.5); available carbohydrate 16g (includes 10g
sugars; 6g starches); fibre 2g; sodium 94mg; potassium 111mg; sodium :
potassium ratio 0.8
