Fennel, orange and grapefruit salad with mint
Posted: May 18, 2015 Filed under: Fruit, Salad, Vegetarian | Tags: Fennel, Fruit, Grapefruit, Matthew Accarrino, Oranges, Salad, Vegetarian 1 CommentThe year was 2013 when I posted a dish by the Hairy Dieters to illustrate on strange food habits. Like, for example, eating over and over again the same dish or ingredient for a whole season. Over and over again… The dish in question was orange and fennel salad with harissa dressing (here). Almost 2 years after, another fennel and citrus salad shows up, this time to explain that grapefruit (and avocado) are my food crazes of 2015. Well, citrus were exceptionally good this year and any excuse was good to have them. Not trying to convert this in a head to head citrus salad competition…. this one is a more sophisticated and chefy, ideal to impress dinner parties mobile calorie intake units guests. Also, it calls for the best ingredients you can find. There is no harissa to hide in this one. In any case, totally worth the effort.
Fennel, orange and grapefruit salad with mint (adapted from a Matthew Accarrino’s recipe found in Food & Wine Magazine)
Ingredients
- 2 red grapefruits
- 2 navel oranges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Salt to taste
- 2 fennel bulbs—halved, cored and thinly sliced
- 2 tablespoons small mint leaves
- 1/2 teaspoon ground coriander
Method
Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. [You most likely won’t need all the juice] In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the mint leaves and ground coriander and serve right away.
Roasted pork loin with orange and apple jam
Posted: February 21, 2011 Filed under: Jams and confits, Pork | Tags: Apples, Chefe Silva, Oranges, Pork, Portugal, Roast Leave a commentThe roasted pork loin with orange was taken from Recipes for My Friends, a recently edited book. On the forefront, Chef Silva explains that these are the things he cooks whenever he entertains as “life tastes sweeter when friends and family join you at the table”. By the look of it, you can almost feel Chef Silva dictating from memory or looking for scribbled papers tucked away into the kitchen drawer.
Chef Silva recommends to serve the roasted pork with orange quarters. But, I thought that would be too many citruses in the same plate, and decided to go for apple jam instead. This is my Mother’s recipe, passed along in a moment of despair during a trip to the supermarket. “Why spend all that money in a sugary artificial paste, when it takes less than 20 minutes to to it home…. go and fetch some apples! You kids cannot value money and properly made food”. She was, as most of times, right.
Roasted pork loin with orange
Ingredients
- 800g of pork loin (I used shoulder, following the butcher’s recommendation)
- white wine
- salt and pepper as needed
- 50g lard (impossible to find here, I used olive oil instead)
- 100g sugar
- 2 oranges
- cloves
Method
Poor the wine over the meat and season it with salt and pepper. Place on the tray greased with the lard and roast it on a oven set for 160oC for about 35min. Turn the meat occasionally.
In the meanwhile, prepare the sauce: heat up the sugar in a small pan and stir it with a wooden spoon until it browns (brown, not burnt, I may add. It is really important to stir it at all times). Add 2dl of orange juice, 2 cloves and thin orange peels cut into diamond like shapes (slowly, otherwise the sugar will crystallize; if it does, just keep stirring until it dissolves). When serving, stick the diamonds to the meat using cloves.
Serve the orange sauce apart.
Apple jam
Ingredients
- 1 Kg apples (bitter apples give best results)
- Sugar to taste
- Cinnamon sticks
Method
Peel and cut the apples in quarters. Put in a sauce pan with about 100ml of water, sugar and cinnamon sticks. Let it simmer for 10 min or until the apples start to feel apart. Remove the Cinnamon and blend it with a mixer. Put back into the fire and let it simmer for a few minutes more, until it gets the desired consistency. ith a mixer. Put back into the fire and let it simmer for a few minutes more, until it gets the desired consistency.