Recipe: Nduja & Orange Carrots, with garlicky Greek Yogurt
Turn a few carrots in to something special with the addition of dorset nduja
The Greek yoghurt is a great base, as people can add a little more or a little less to their carrot depending on how hot they like it.
Serves 2
Ingredients
Nduja & Orange Carrots with Whipped Feta Yoghurt Recipe
4 carrots, halved
1 large orange
50g Dorset Nduja
1 Lemon
250g Greek yoghurt
1 garlic clove
500ml chicken stock
1 tsp salted butter
1 handful parsley
Method
STEP 1
For the yoghurt, grate the garlic clove into the yoghurt with the juice of the lemon and mix well to combine.
STEP 2
Add the salted butter to a frying pan and fry the carrots face down until caramalised. Add the nduja and cook for 2 minutes.
STEP 3
Add the chicken stock and reduce by half. Squeeze in the juice from the orange.
STEP 4
Continue to baste until the carrots are cooked through.
STEP 5
Serve with finely chopped fresh parsley.
In this recipe
The ultimate smokey, spicy, spreadable salami
2 Star Great Taste Award winner
Made from high welfare British pork combined with hot Calabrian chillies, this is our Dorset take on the Calabrian classic, Nduja. The depth of flavour of the Dorset Nduja makes it perfect for adding flavour and heat to recipes such as pasta, sauces, pizza or simply enjoy spread on sourdough toast.
Available in 200g packs or a whole 900g Nduja
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British high welfare pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.