Posts Tagged ‘orange’
3 courgettes trimmed
juice and rind of 1/2 orange
25 g/1 oz butter
salt and freshly ground black
Coarsely grate the courgettes into a bowl with a steel grater. Add the orange rind and juice and leave for at least one hour. Heat the butter in a wok or frying-pan and add the courgettes. Stir-fry for 2-3 minutes until tender, then season to taste.
25 g (1 oz) walnut pieces
15 ml (1 tbsp) caster sugar
142 ml (5 fl oz) soured cream
60 ml (4 tbsp) vegetable oil
30 ml (2 tbsp) lemon juice
salt and freshly ground pepper
- Pull the endives apart, wash and dry thoroughly. Tear into pieces and place in a salad howl. Grate the rind of one orange into a bowl and squeeze in the juice.
- Remove peel and white pith from remaining oranges. Segment oranges and add segments to endive. Add the walnuts.
- Just before serving, combine - the sugar, soured cream, reserved orange juice and rind. Beat in the oil gradually and stir in the lemon juice. Season well. Spoon dressing over endives, oranges and walnuts and toss together lightly.
plus 2-3 hours chilling
700 g (111b) fresh strawberries,
hulled finely grated rind and juice of 1
large orange 45 ml (3 tbsp) icing sugar
3 egg yolks and 2 egg whites
100 g (4 oz) caster sugar
45 ml (3 tbsp) water
15 ml (3 tsp) gelatine
300 ml (10 fl oz) double cream
150 ml (5 fl oz) single cream
- Thinly slice enough straw/ berries to line the sides of a 2.3-litre (4-pint) shallow glass dish.
- Purée half the remainder in a Z blender or food processor with the finely grated orange rind, 75 ml (5 tbsp) juice and the icing sugar. Pass through a nylon sieve to give a very smooth texture. Reserve rest of strawberries for decoration.
- To serve, pipe the reserved cream on top of the strawberry and orange mousse and top with the remaining strawberries.
- Using electric beaters, whisk the egg yolks and caster sugar until thick and light. Then gradually whisk in the strawberry purée.
- Place the water in a howl and sprinkle in the gelatine. Stand the bowl over a saucepan of hot water and heat gently until dissolved. Leave to cool, then stir it into the mousse mixture.
- Lightly whip the creams together. Fold one-third through mousse and keep the rest covered in refrigerator. Lastly, whisk the two egg whites and fold through the mixture. Turn carefully into the strawberry-lined glass dish, and refrigerate for 2-3 hours, until the mousse is set.
- Strawberries and cream spell summer magic - and this beautifully decorated mousse literally makes your mouth water to look at it! The flavour of fresh orange complements strawberries perfectly, and the delicate texture of the mousse itself is irresistible.