This year I watched a couple of cooking demos, one of which was Ray McVinnie. He was someone who I'd always made fun of (eh KB?), based purely on how he came across sometimes in Masterchef NZ. However, I have to eat my hat. He is actually really down-to-earth and personable. Judge a book by its cover, you will not, as Yoda would say. He was focusing on Spanish-inspired meals, for sharing with friends (the idea being that you just put the platter on the table and help yourselves from that shared plate). One of the dishes he prepared was the following ensalada de naranjas (orange salad). He also did an interesting catalan-style venison, which you'll find on The Food Show's website above.
Mum's made this salad a couple of times since the show and it's a winner - really light and fresh, so perfect for summer, or (as has been the case) after a heavy winter meal, such as the good ol' Sunday Roast. You get a treat of having a dessert, but without the overfull feeling that so often follows. I'm looking forward to a summer of this bad boy. At the moment we're using cut-up dried dates to sprinkle on top, but once berries are about again, it'll be blueberries, raspberries and blackberries for Africa - ¡Buen apetito!
300 ml cream
juice of one lemon
1 tbsp orange flower water *
6 oranges (NZ navels are perfect)
2 tbsp caster sugar
1/2 cup dates / berries to sprinkle all over
- Peel oranges so there's no pith left. Slice into 1 cm slices. Arrange on platter, sprinkle with sugar and dates/berries, cover and chill in fridge.
- Put cream, orange flower water and lemon juice into bowl. Do not stir - just set aside for 20 minutes, then stir slowly and the cream will thicken. Cover and place bowl in fridge.
- When ready to serve, spoon acidulated cream over and enjoy!!
* Found this in an Asian food store.