Results tagged “orange”

While eating our way around Morocco we learned that most meals end with fruit.  In homes a big bowl would appear - huge red pomegranates, oranges, apples, grapes and bananas.  In restaurants we received plates of beautifully presented orange slices, dusted with cinnamon and icing sugar.  It certainly wasn’t hard to eat our five a day.  This ‘recipe’ is really a serving suggestion; quantities are up to you.  The fresh citrus taste is ideal after a filling Moroccan feast, and the mix of fruits looks really stunning on the plate.

This one sounds a bit fancy, and it is.  I think it makes a very elegant starter and will make your dinner guests think they're in a posh restaurant.  However, we had it in a flimsy bungalow that looked more like a rough pub from the 70s than the 'redwood cabin' it was marketed as, and it still tasted great.  And it only takes around 40 mins from start to finish.  [Matt adds - but then the main course took more like 5 hours and we didn't eat it til after midnight, by which time we'd drunk more Manhattans than is strictly sensible.]

This recipe is an adaptation of one from the Girl and the Fig cookbook.  The Girl and the Fig is a really sweet restaurant in Sonoma where we have eaten a couple of times after spending the day wine tasting in Sonoma Valley.  However, I’d drink a white Burgundy (chardonnay) with this dish.

Beurre blanc can seem a little tricky to make the first time, but it’s worth learning as it goes really well with a range of fish, vegetable and egg dishes.  You can experiment with different flavours in the reduction by using different herbs and fruit juices.  The reduction should also contain vinegar and/or wine.