Experience what the world has to offer with a recipe from acclaimed Chef Mike Bennie. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.
To follow along with Chef Mike as he makes the full recipe, watch the video below. And to find Chef Colin’s Beef Short Rib Stew recipe also featured in this video, click here.
By Chef Mike Bennie
What You’ll Need (Serves 4)
750 g carrots, cut into rounds about 1 cm thick
⅓ cup raisins
¼ cup freshly squeezed orange juice
¼ cup chicken stock
2 tbsp honey
1 ½ tbsp brown sugar
1 tsp cinnamon
⅓ cup pitted prunes
Salt and pepper to taste
1 tbsp vegetable oil
How to Prepare It
Heat oil in a large, heavy pot. Add carrots. Sprinkle raisins over the top of carrots.
In a bowl, whisk together orange juice, chicken stock, honey, brown sugar, cinnamon, pepper and salt.
Pour the mixture over the carrots and raisins.
Heat pot on medium-high heat until the liquid begins to simmer. Stir the ingredients once gently.
Reduce heat, maintaining a low simmer, and cover the pot.
Check after 25 minutes. Take lid off and reduce further for 10 minutes or until liquid thickens.
Add prunes on top of lowest heat, simmering ingredients. Warm and gently soften prunes for 5 minutes. Don’t cook too long or prunes will dissolve.
Serve warm as a side dish.