RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Moroccan Orange Salad - pareve
Evelyn Rose offers the following recipe in her January 8, 1999, column in the Jewish Chronicle, UK. This is from the new edition of Arabella Boxer's "First Slice Your Cookbook," first published ( by Grub Street) in 1964. She recommends using large navel oranges. Ruth MOROCCAN ORANGE SALAD ~~~~~~~~~~~~~~~~~~~~~ Serves 6. Keeps 2 days in the fridge. Freeze leftovers 2 months. 6 navel oranges 1 lemon 4 oz. (125 g) granulated sugar 2 Tablespoons orange-blossom water or rosewater 1/4 teaspoon ground cinnamon 2 Tablespoons shelled pistachios, coarsely chopped 1-1/2 Tablespoons mint leaves, cut in strips (optional, in season) Using a potato peeler, pare the rind of 1 orange and half the lemon. Put the rind in a small bowl and add the squeezed juice of the orange and the whole lemon. Put the sugar in a small pan with 4 Tablespoons water and bring slowly to the boil. Cook gently till the sugar has melted, then pour it over the rinds and juice. Leave to cool, then add orange-blossom or rose water and the ground cinnamon. Peel the rest of the oranges with a small, sharp knife, removing the white pith as well as the skin. Slice the oranges fairly thinly and lay them, overlapping, on a flat dish. Through a sieve, pour over the sweetened fruit juice and leave in a cool places till ready to serve. Before serving, decorate with the chopped pistachios and mint. Evelyn Rose, Jewish Chronicle - UK www.jchron.co.uk/jc/jcdat/99/this_week/cookery.htm
