Final Recipe (No.3) Cumin & Carrots

This is the third and final recipe from the Roman world for the time being. If you feel so inclined you can now assemble a modest meal. You will note that there is no rice or couscous ( potatoes had not been discovered in the old world then) or other similar ingredient. I served the meal with homemade olive bread. For any comments on cooking or ingredients, please refer to the notes and comments on the previous post ( Varo's Pullet).

Ingredients:

• 6 peeled carrots


• For the Cumin Sauce


• 1 tsp black peppercorns


• 2 tsp lovage seeds (celery seeds will substitute although they are smaller and not as fragrant)


• 2 tsp dried parsley


• 1 tsp dried mint


• 1 tbsp cumin seeds


• 60 ml honey ( runny , not set)


• 3 tbsp red wine vinegar


• 3 tbsp nam pla (for liquamen)

Method:

First make the cumin sauce.

Pound the black peppercorns in a mortar and pestle (fresh is more flavoursome) then add the cumin seeds and lovage or celery seeds. Grind these up also before adding the parsley and mint . Just take a moment to smell these spices...they're amazing

Mix the ingredients well before adding the honey and red wine vinegar and the nam pla. Mix once more and set aside.

Boil the carrots in unsalted water until they are slightly undercooked and then chop them into rounds and transfer them to an oven-proof dish. ( I'm not sure if it makes any difference if you chop them first to be honest).

Pour the thick sauce mixture over the carrots and mix to ensure good coverage and then cook in a hot oven for about 10 minutes por so. Hot? Well say Gas 5 or 6. I use the top oven of our Aga.

Spoon into a warmed serving dish, making sure you keep as much of the sauce as possible.