Thursday, April 06, 2006

Laymun bel-Qerfa (Orange and Cinnamon Salad)


Following on from our post about the state of the orange industry in Morocco, we thought it our patriotic duty to urge you to consume more oranges. There are many great recipes ranging from chicken tagine with caramelized oranges through to simple sweets.

So here is our favourite orange recipe. It makes enough for 4 people.

Laymun bel-Qerfa (Orange and Cinnamon Salad)


Juice of one large orange.
Six large oranges.
Two tablespoons of orange-flower water.
Two tablespoons of caster sugar
Two or three cinnamon sticks.
One teaspoon of icing sugar.
One teaspoon of ground cinnamon.
Four sprigs of fresh mint.

Add the orange juice, caster sugar, orange-flower water and cinnamon sticks to a pan and bring it to the boil. Reduce by boiling for five minutes before allowing it to cool and then removing the cinnamon sticks.

While the syrup is cooling use a very sharp knife to peel the oranges, making sure you remove all the white pith. Slice the oranges into rings and arrange in small bowls.

Poor the cool syrup over the oranges and then dust with a mixture of the icing sugar and ground cinnamon. Top you creation with a decorative sprig of mint.

Enjoy!



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2 comments:

Red Chef said...

Enjoy a taste of Paradise with our Moroccan Balsamic Marinated Strawberries...
how can anything so simple taste so heavenly?!

· 1/3 cup balsamic vinegar

· 2 teaspoons plus 4 tablespoons sugar

· 1/2 teaspoon fresh lemon juice

· 1/2 cup chilled mascarpone

· 1/2 cup chilled whipping cream

· 1/2 teaspoon scraped vanilla bean

· 3 pints strawberries, hulled and halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in a heavy small saucepan. Stir over medium heat until sugar dissolves. Boil mixture until the syrup is reduced 1/4 cup approximately 3 minutes. Transfer to a small bowl and cool completely.

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in a medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in a large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes to allow the flavors to marry, stirring occasionally.

Divide berries and syrup among 6 glass goblets or ice bowls. Top with mascarpone mixture and serve... et voila!

verniciousknids said...

Excellent - 2 fruity recipes for the price of 1 :)