Bright & beautiful blush orange salad with fennel
- A mix of seasonal leaves
- Head of radicchio
- Fennel bulb sliced thinly into crescents
- 2 or 3 blush oranges peeled and sliced
- Handful of torn mint leaves
- Handful of fresh coriander
- Rainbow heirloom radishes, sliced.
- Toasted almond slivers to garnish.
Mix altogether add essential orange dressing and toss the salad. Display the sliced blush oranges on top and then sprinkle with toasted almonds
Voila, a show stopper of a salad, not only beautiful but aromatic.
Extracting Essential Oil from the Peel of Oranges or Lemons
- Garlic press
- Muslin cloth
- Orange peel from around 10 oranges
- Pan of water
Cut the orange peel with a sharp knife. Try to avoid as much pith as possible.
Using scissors, cut into the size of the garlic press. Mine is 1 inch square.
Set a pan of water to reach around 120 -150 Degrees. Put in the peel and leave for about 5 mins to soften.
Take out with a slotted spoon and lay on kitchen towel to drain. Use kitchen roll to pat dry.
Place a piece of muslin inside the garlic press to line it and to act as a strain. Pack the press with as much peel as possible and squeeze the oil out of the orange peel into a small bowl. Repeat until you have enough oil for your dressing or other purpose.
Keep aside all the waste peel and oranges, as we are going to make marmalade with it.
With all the orange peel lying around at Christmas this is a good way of making use of it.
Blush Orange Essential Oil Salad Dressing
- 4 Teaspoons of champagne vinegar
- 4 Teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon essential orange oil (use according to taste)
- 8 tablespoons of olive oil
Whisk ingredients together, taste to adjust.
Perfect to accompany the blush orange essential aromatic salad.
Essential Orange Blush Marmalade
This is a lovely sweet marmalade, delicious on yoghurt or on hot buttered toast.
- 8-10 blush oranges (1 kilo in weight)
- 2 litres of filtered water
- 1 lemon
- 1 kilo of unrefined raw sugar
- 1 teaspoon of pure orange essential oil
Using a sharp knife, peal the oranges, try to avoid the pith and use scissors to cut the peel to desired thickness. I like small one inch squares personally.
Place 6-8 jars in oven at about 150 degrees for around 10 mins then turn oven off. Pour the water in a large pan, chop the oranges up and add the peel and oranges to the pan of water.
Squeeze the the juice out one lemon into the pan mixture and separate and keep the pips. Put the pips into a piece of muslin and tie the top with string and add to pan. (Natural pectin)
Bring to boil then simmer for about 2 hours. Add the sugar bring to boil for about 15 mins Test if ready by dropping some on a cold saucer if it creases its ready, if too runny, keep on the stove a bit longer Take jars out of oven and fill jars