Old but not yet cold. We gave this traditional favourite a very mild curry twist, and voila! The carrot haters were asking for seconds.
Serves 20
YOU WILL NEED
- 11⁄2 kg medium carrots, peeled and cut into thin rounds
- 2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
- 2 cups (500 ml) water
- 1 T (15 ml) mustard powder
- 2 T (30 ml) cold water
- 1 cup (250 ml) sugar
- 2 T (30 ml) cornflour
- 1⁄2 cup (125 ml) cider vinegar
- 1⁄2 cup (125 ml) canola oil
- 1 T (15 ml) Worcester Sauce
- 1⁄4 cup (60 ml) lemon juice
- 4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
- 1 T (15 ml) Ina Paarman’s Vegetable Spice
- 2 onions, cut into half-moon slices
- 2 red chillies, cut into thin strips
- 1 x 200 ml Ina Paarman’s Ready to Serve Creamy Curry Sauce
METHOD
- Cook the carrots in the water together with the Vegetable Stock until just done, but still crisp.
- Mix the mustard powder with the 2 T (30 ml) of water and leave to stand.
- Mix the cornflour with the sugar.
- Add the sugar mixture and rest of the ingredients, as well as the mustard paste, to the carrots in the pot.
- Stir and bring to the boil and simmer for 3 minutes.
- Spoon into sterilised glass jars, cover with lids and place overnight in the fridge. It improves with standing at least overnight.
INA'S TIP
- The Copper Penny Salad must be packed and sealed into sterilised jars while still hot. It will keep for up to 2 months in a cool place.
- The flavour in the mustard powder develops in the water.
- Don’t miss this step out.
Feel free to contact Gansbaai Pharmacy to find out more!
