26/04/2010 by D.

There are a number of recipes for this about and it is really worth making.  It takes 10 mins to prepare and is fantastic with a plate of risotto.

1 fennel
1 orange
12 black olives
glug olive oil
sprinkle of salt

Cut off base and tops of fennel and slice thinly from the bottom up.  Cut the top and bottom off the orange, then carefully cut off all the peel and pith.  Cut thin slices from the bottom up, then break them up a bit.  Slice across the olives into thirds.  Toss together all of the ingredients in a bowl and serve.

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18/02/2010 by D.

One for Cat.  This is another recipe from cool green leaves and red hot peppers by Christine McFadden and Michael Michaud.

4 turnips, peeled & quartered, or more whole little ones, unpeeled
1 tbsp butter
1/2 tsp corriander seeds
1 tbsp sugar
1 small orange (grated zest and juice)
3 tbsp stock
1 tbsp fresh coriander or parsley

Boil the turnips for around 5 minutes until tender, then drain.  Melt the butter in a frying pan and sprinkle in the coriander seeds.  Add the turnips to the foaming butter.  Sprinkle on the sugar and orange zest.  Turn up the heat to colour the turnips at the edges.

Pour in the stock and orange juice.  Simmer for a few minutes until the liquid is reduced and syrupy.  Season to taste, then sprinkle with the fresh herbs.

The sweet oranginess really sets of the slightly bitter turnips.  Great with roasts and leafy greens.

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