It so happens that both oranges, fresh from the tree, and fresh, whole walnuts, are far more delicious than their shop-bought counterparts. More amazingly, oranges and walnuts go very well together. Pair them in a salad for a gorgeous luncheon or light supper salad, even in Winter.
This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Nothing says “Winter” quite like baked fennel
Fennel raw in the warmer parts of Autumn is a must; fennel braised, roasted, pureed, baked, grilled or otherwise cooked in Winter is so heavenly.
Today, slow baked in olive oil and lemon juice – almost cooked a la Grecque – is a suitably Wintery dish for this weather. Enlivened with a Roast Vegetable Salt and Orange Zest, and replacing some of the lemon with pomegranate vinegar, set the scene for a Sunday lunch.
It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.
Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.
This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.
Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.
Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.
A harmony of flavours.
Did I tell you just how good Ottolenghi’s Beetroot, Orange and Black Olive Salad is? It is amazing. From Plenty, a favourite amongst his books. It is a great salad for late Winter and early Spring, but can be made any time.
Also browse our other Ottolenghi dishes, all of our Beetroot Recipes, Orange Recipes, and Olive Recipes. We have a wealth of Salad Recipes for you to try. Or explore our Early Spring recipes for more inspiration.
Some of Ottolenghi’s dishes are no-brainers. Just tossing some herbs and easy ingredients with some roasted vegetable or carefully steamed grain. In these it is the combination of the ingredients that make exceptional dishes. But others take time, effort and care. While I prefer the first, the arrival of flavours in the various processes of the second can be a matter of awe.
This dish is definitely of the second variety. It is a great dish. The glaze of a reduced, sticky balsamic with orange juice and bitters caramelises as it roasts. The sweet potatoes are left sticky and delicious. Add to the equation the roasted garlic and the sage and thyme leaves and this is a dish to impress.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Sweet Potato recipes? Try Roasted Sweet Potato and Fresh Figs, Madras Curry of Sweet Potato, Eggplant and Spinach, and Creamy Baked Sweet Potato.
I remember that back yard apricot tree with fruit full of sweetness and flavour.
I remember that back yard apricot tree with fruit full of sweetness and flavour. I remember picking the fruit, and eating them still hot from the sun with juice running down my chin. I remember picking them, twisting the fruit in half and throwing them onto a hot BBQ to cook just enough to melt some icecream over and eat on a stinking hot, 40 degree C day.
Times have changed. Rather than full and ripe, the interior is like cotton wool. These dry’ish, cardboard-y apricots that we get locally are not really worth the investment. The only saving grace is that one or two shops sell the good ones – but you have to hunt those shops out yourself, because those in the know are not telling!
A lovely Sunday Brunch.
I love to be inspired by reading recipes. I truly do. But unless I am making something quite new I don’t always stick to a recipe. I think that we all have that tendency, right? Adapt to our tastes, and to whatever is in our pantry and fridge.
Today I read an old NZ recipe from the magazine Cuisine and thought, mmm, yes, a lovely Sunday Brunch. And then I made it my style. We give you the two versions today, so that you can see how to adopt and adapt from within a recipe framework.
Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.
Kuzhambu is a South Indian dish with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.
Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.
You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.
You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.