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

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