In the kitchen – with Blood Oranges

 

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One of my favourite winter citrus fruit are blood oranges, sweet but tart with an amazing reddish hue.  So with Spring just around the corner I just thought I had to sneak in the last of the blood oranges.  I make the most of them while in season, using  in an array of dishes, adding flavour and colour to both sweet and savoury.

This recipe uses blood oranges to add a sharpness to a miso based Californian-style salad.  A vegetarian triumph from Thomasina Miers.  This lady is an amazing Chef and the first Masterchef winner in 2005.  I love her unusual flavours, an exciting but healthy vegetarian salad.  I have slightly adapted the recipe to my personal taste.  The orginal recipe can be found  here

Quinoa blood orange and purple sprouting broccoli salad with miso and lime dressing

(serves 4-6)

150g quinoa

350g purple sprouting broccoli, ends trimmed

4 blood oranges ( use bog standard if you can’t get these)

1/2 bunch of coriander, leaves picked and roughly chopped

5 spring onions, finely sliced

1 large clove of garlic

1 large avocado, chopped

sesame seeds, lightly toasted

For the dressing

2 1/2 tsp miso paste

2 tsp soy sauce

6 tbsp of extra virgin olive oil

juice of 1 lime

To make the dressing, spoon the miso into a bowl and whisk in the remaining ingredients or place in a jar and shake until well mixed.  Season with pepper and adjust according to taste.

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Rinse quinoa in cold water and boil for approximately 10 minutes, until grains begin to unfurl but still retain a little bit.  Drain in a sieve and I place a tea towel over the drained quinoa to extract moisture and make the grains fluffy.  Lightly sauté the chopped spring onions with garlic, but if you prefer them fresh omit this stage and don’t use garlic.  Cut both ends of oranges, stand upright on board.  With a sharp knife, cut away the pith and peel, slice the fruit into rounds and then quarters.  Steam the broccoli until tender and chop avocado.  Fluff up the quinoa with a fork, add to the spring onions and garlic.  Add the coriander, broccoli and blood orange pieces, and toss gently until combined.  Add some of the dressing to the quinoa mixture to taste. Transfer to plates, add avocado, coriander, toasted sesame seeds and finish with more dressing.

Enjoy having a go at this salad and play around with the dressing  quanties to your personal taste.  You may like it less salty.  If you are in need of a healthy boost and want to feed your body with some nourishing  vegetarian food, then this is a perfect balance of nutrients.  Enjoy!

Mairead x

 

 

 

 

 

 

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