nomeatdisco

nomeatdisco Food & Music that sets your soul on fire 🔥
(2)

09/12/2025

Ingredients:
500 G SWEET POTATOES(PEELED AND CUT INTO 2CM CHUNKS)1 TBSP NEUTRAL OIL(E.G., VEGETABLE OR SUNFLOWER OIL)2 TBSP GOCHUJANG (KOREAN CHILI PASTE)2 TBSP SOY SAUCE1 TBSP MAPLE SYRUP1 TBSP RICE VINEGAR200 ML VEGETABLE STOCK OR WATER1 TSP SESAME OIL1 TBSP SESAME SEEDS (TOASTED)2 SPRING ONIONS (THINLY SLICED)FRESH CORIANDER LEAVES (OPTIONAL)

Method:

Prepare the Base:Heat the neutral oil in a large skillet or sauté pan over medium heat.Add the sweet potato chunks and cook for 3–4 minutes, stirring occasionally, until theystart to brown slightly.Make the Sauce: In a small bowl, mix the gochujang, soy sauce, maple syrup, rice vinegar,and vegetable stock. Stir until smooth.Braise the Sweet Potatoes: Pour the sauce over the sweet potatoes and stir to coat themevenly.Reduce the heat to low, cover the pan with a lid, and let the sweet potatoes simmer for15–20 minutes, stirring occasionally, until they are tender and the sauce has thickenedinto a glossy glaze.Finish with Sesame Oil: Drizzle the sesame oil over the sweet potatoes and toss gently tocombine.Garnish and Serve: Transfer to a serving dish and sprinkle with toasted sesame seedsand sliced spring onions. Add fresh coriander if desired.

03/12/2025

ORANGE & GARLIC INFUSED CONFIT CARROTS 🥕

I’ve got you’re Christmas sorted! Welcome to the first episode of 12 Veggies of Christmas! We’ve got off to a flyer! I want to try and take you on a journey through the vegetables we typically get at Christmas and how we can make them slightly different!

Ingredients
500g baby carrots (peeled, tops trimmed, or left rustic)
250ml olive oil (enough to cover the carrots in the pan)
Zest and juice of 1 orange
4 sprigs fresh thyme
5 garlic cloves, smashed (skins on for mild flavor)
1 tsp sea salt
½ tsp black pepper
Toasted sunflower seeds, sprig of thyme & Pecans (for garnish crumb)
1 tsp ground mixed spice
1 tsp smoked paprika
1 tbsp agave syrup
Plant based Greek yoghurt to serve
Fresh parsley to serve

Method:

1. Prepare the Carrots : If carrots are large, halve them lengthwise to ensure even cooking. Keep smaller ones whole for a rustic look.
2. Set Up the Confit: In a deep sauté pan or small ovenproof dish, arrange the carrots snugly. Add the olive oil, ensuring the carrots are just submerged.
Add the orange zest, thyme sprigs, garlic cloves, salt, and pepper to the oil.
3. Cook Slowly: Preheat to 150°C (300°F). Cover the dish with foil and bake for 40–50 minutes.
4. Once cooked: in a small ramekin, take the confit garlic cloves out of their skins, mash them in the ramekin with 2 tbsp of the infused olive oil and the juice of the orange and agave syrup and mix together.
5. Make the crumb: toast your sunflower seeds and pecans with a sprig of thyme for a few minutes until toasted. Chop it all up into a fine crumb.
6. Serve: Gently remove the carrots from the oil with a slotted spoon. Arrange the yoghurt on a serving plate and top with the carrots.
Drizzle a little of the infused oil over the carrots and sprinkle with the toasted crumb. Garnish with fresh parsley.

Pro Tip: Save the leftover oil! It’s packed with flavor and perfect for salad dressings or roasting veggies later.

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