So guys I'm gonna show you a brilliant side dish that is so beautiful, delicious
and really fun to put together. It's carrots cooked in the bag with
thyme, butter, and beautiful white wine so as it cooks and steams like the liquid
sort of drips back on itself and it almost like self bastes, and also it
looks super super cool. So I've got some lovely carrots. Now on the story of
carrots if you grow your own then you'll know all about this, but you can get
different coloured carrots. What we know as the classic is the orange. It's not
the classic. Actually this is much more like the original, okay. So it's actually
the Dutch farmers celebrating the Dutch Royal Family, The House of Orange, that
made pretty much all carrots in the world orange. It was kind of like the
veggie propaganda back in the days and now we're able to sort of see those
beautiful heirloom varieties come back. So look give them a wash, give them a
scrub, I like to leave the tops on so just about a centimetre, two centimetres
from the top of the carrot. If you have any nice really baby carrot leaves then
you can use those for salad leaves, if not give it to your rabbit. I haven't got
a rabbit, but you can give it to your guinea pig. I haven't got a guinea pig, so you
could give it to the compost. I'm gonna leave them whole but I do want you to
have a little look at this because it's just
fascinatingly beautiful. Look at that! Whether you're making a beautiful
coleslaw, you know, a lovely carrot salad, amazing. But what I want to do is show
you something really special. So this method you could use for many different
vegetables, even cooking fish. Get yourself, you know, a nice sheet of tin
foil and then we're gonna create a little place for putting the carrots.
So I'm gonna fold it in half, and think of this like an envelope and for all you
young hipsters out there you won't remember what an envelope is. In the old
days we used to write on paper put it in an envelope and post it to people. It was
lovely. You could open it up and read it - oh it was amazing! But you couldn't text it. Think of
it as a...anyway! Put our carrots in like this,
just line them up. We're gonna season it. Then I'm gonna take some cumin and that
little pinch will give you like a savouriness, a depth of flavour. We want to
really strip it back so it's just a question mark
of kind of savouriness. Delicious. And then I want to get sort of four little knobs
of butter, right. Now the butter is important because as the moisture cooks
out of the carrots and as the wine cooks with the carrots, the butter will make
the simplest of sauces. Really shiny, thick, and gorgeous, and then my herb of
choice, which you could change up, is thyme. Thyme and carrots is brilliant.
Just get yourself some nice little tips like that. Sometimes when I do this I
might grab like a little bit of orange and just put a little bit of peel in
there, just to give it some fragrance. So I'm not going to add the wine yet
because I want to make this perfect pouch. Now if you want this pouch to not
escape any kind of steam, take some egg and put it around the edge of the
tinfoil. Think of this like glue, right. This is going to stop any steam escaping
from this tinfoil envelope. So then we take it over like this, and we'll do this
side first, fold over one edge, about an inch, and then a second. And really take a
little bit of pride in making it nice and accurate. And then the last edge here
is when we can just tilt it up a little bit and we can put in a glass of wine.
So look at that, the perfect little envelope. So get this on a thin baking
tray. We're going to cook these for about 45 minutes at 200 degrees Celsius which
is 450 Fahrenheit, and I have one I made earlier. Check this out, look in the oven.
Boom! Looking pretty damn fine. So I'll put
this in and let's take this one out. Look at that! So let me show you what I like
to do. I get my dinner out, get people around the table, and then just that last
20 seconds, I just pop the gas on, get this puffed up to its maximum, watch it,
watch it, watch it. It's going to explode! And in it goes.
Everyone's like 'what's going on?'. Peel it back, watch your fingers. Come and have a
look in here. Absolutely beautiful! You can just dress it in itself and I think
the most powerful thing from this is the smell. The only right thing to do now is
have a try. Joy. So good. Next time you want to take one of your dinners, whatever it may
be, to the next level ,you might not have to change it, maybe just change what goes
with it. Do that. Freak 'em out. But give them something ultimately thoughtful,
cared for, utterly delicious. Happy days.