Recipe – “Orange and Celery Salad”

“ORANGE AND CELERY SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
4        oranges, peeled and separated into segments, all pith and membrane removed
1        head celery, finely sliced
1        mild onion, peeled and coarsely chopped
1        teaspoon coriander seeds, lightly crushed
               DRESSING
2        Tablespoons red wine vinegar or lemon juice
5        Tablespoons olive oil
           Salt
           Freshly ground black pepper
           Celery leaves, to garnish
 
“This is refreshing, juicy salad goes well with most cold meats”.
*Place the orange segments, celery and onion in a salad bowl.  Fork through lightly to mix.  Sprinkle with the coriander seeds.
**Combine all the dressing ingredients and whisk together with a fork to blend thoroughly.  Pour over the salad, toss gently and garnish with celery leaves.
Prep – 10 minutes

Recipes – “Orange-flower Creams” & “Langues De Chat Biscuits”

“ORANGE-FLOWER CREAMS
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
6        egg yolks
2         oz. Vanilla sugar
1        teaspoon corn-flour
1/2    oz. Powdered gelatine
3        Tablespoons water
3/4     pint single cream
1        Tablespoon orange-flower water
1        orange, thinly sliced, to garnish
 
*Put the egg yolks, sugar and corn-flour in a heat-proof bowl.  Set over a pan of simmering water (the base of the bowl must not touch the water) and whisk until the mixture is thick and pale.
**Put the 3 tablespoons water in a small saucepan and sprinkle the gelatine over.  Leave for a few minutes until spongy, then melt over a very gentle heat (on no account allow the gelatine to boil) and stir it into the egg yolk mixture.
***Bring the cream to just below boiling point and whisk into the mixture with the orange-flower water.
****Pour the mixture into ramekins and chill in the refrigerator for 2 – 3 hours or until set.
*****Decorate the orange-flower cream with orange slice sand serve with Langues de chat.
                            
                                                           ~~~~~~~~~~~~~~~~~~~~~~~~~~
“LANGUES DE CHAT BISCUITS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
3                eggs
3-1/2        oz. Vanilla sugar
3-1/2        oz. Plain flour, sieved
 
*Whisk together the eggs and sugar until thick and creamy.  Fold the flour into the creamed mixture, using a large metal spoon, lightly but thoroughly.
**Place the mixture in a piping bag fitted with a plain nozzle and pipe 2 inch lengths on to non-stick silicone paper.
***Bake in a pre-heated hot oven for 7 minutes, until light golden.  Allow to cool for a few minutes, then carefully transfer the biscuits to a wire rack to cool completely.  The biscuits will keep well in an airtight tin for up to a fortnight.
 
Prep time – 15 minutes
Cooking – 7 minutes
Oven – 400 degrees Fahrenheit
— 30 biscuits

Recipe – “Cranachan”

 
CRANACHAN
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
 
3         oz. Coarse oatmeal
1         Tablespoon clear honey
2         Tablespoon Scotch Whiskey or Drambuie
10        Fl. Oz. Double or whipping cream, whipped
1          piece stem ginger, chopped, to decorate
 
*Toast the oatmeal in a dry frying pan over medium heat for 4 minutes until golden.  Cool.
**In a mixing bowl combine the honey and whisky with the whipped cream.  Chill until very cold.
***Just before serving fold into individual dishes.  Sprinkle the chopped stem ginger on top and serve.
 
Prep time – 5 minutes
Cooking – 4 minutes
Serves 4 to 6