I had hospitality as a subject in high school, and a few nights every term, we would have restaurant night. Everyone was divided into two groups, waiters and chefs. We would all take turns until everyone had done each department twice. I loved being in the kitchen more than in the school´s restaurant, because my chef whites were a lot more comfortable than my waiters uniform, and it wasn`t exactly fun pretending to be a waiter to your parents (We had to bring family members to restaurant night) the nice thing is that we got to keep all the recipes from the food we made on restaurant night, and by the end of high school, I had a big binder full of great recipes.
One of the recipes that I still use to this day is my recipe for lemon carrots. I actually made this recipe incorrectly the first time, because I had read the recipe wrong, what a happy accident!
The recipe said to cook the carrots in orange juice, I misread it and cooked them in lemon juice.
In Afrikaans, my home language, the word for orange is “lemoen´´ which looks similar to lemon. So I used lemon juice, and let me tell you, they taste a lot better than when cooked in orange juice. I ended up trying the correct version and my accident was a lot tastier.
4 large carrots
50ml of lemon juice (fresh or bottled)
Prep your carrots. Wash them well under running water and peel them. Julienne the carrots.
Bring a little bit of water, about 15ml to the boil in a small saucepan. Add salt to the water
Add the carrots and steam them with the lid on until all the water is cooked out.
Add the lemon juice and put the lid back on again.
Turn the heat off and let the carrots absorb the juice with the residual heat from the stove.