Vicky Cheng

METHOD

Carrot Purée:

Sweat the shallot, garlic, thyme, salt and white pepper with butter, until tender. Add the thinly sliced carrots, with a touch more salt and Cajun spice, and sweat for 3 mins. At medium high heat, add chicken stock and simmer until the carrot is tender. Add cream and simmer until cream reduces by almost half. Remove thyme, and purée in a blender until smooth. Check for taste and consistency. If not smooth, blend more while adding cold butter.

Roasted Cajun Carrot:

Dress the carrot with salt, pepper and EVO oil. Preheat the oven to 180°C. Roast in the oven at 180°C for 30 minutes. The carrot should have some nice almost burnt parts. Take out the tray and dress the carrot with honey and Cajun spice. Preheat the oven to 230°C, and roast for another 5 to 10 minutes. Dice the thick part of the carrot and slice the thin part into discs.

Puff Pastry:

Preheat the oven to 180°C. Cut the puff pastry with a ring cutter. On a baking tray, lay baking paper and place puff pastry on it. Stack another baking tray on top of the puff pastry and put a heavy weight or stones on top to increase weight on top). Bake for 20-30 mins until golden brown.

Finishing & Serving Instructions:

Mix 100g carrot purée and 170g roasted carrot dice until it comes together. Spread the mixture onto the puff pastry. Assemble the discs on top of the mixture to create a veil. Put a quenelle of caviar on top. Place the whole carrot pastry on your favourite plate and enjoy.