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I can across this interesting spicy orange salad and thought i would include it. The original recipe comes from here. http://www.myrecipes.com/recipe/spiced-orange-salad
Ingredients
6 oranges (~ 2 1/2 lb)
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1 mild red onion (6 oz.), peeled and sliced (see notes)
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped fresh coriander
Salt, too taste
About 1/2 cup black olives such as kalamata
Fresh mint leaves and fresh coriander leaves, rinsed
Spice blend
3/4 teaspoon cumin seeds or ground cumin
1/2 teaspoon paprika
1/2 teaspoon chilli powder (optional)
1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
Method
Ingredients
6 oranges (~ 2 1/2 lb)
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1 mild red onion (6 oz.), peeled and sliced (see notes)
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped fresh coriander
Salt, too taste
About 1/2 cup black olives such as kalamata
Fresh mint leaves and fresh coriander leaves, rinsed
Spice blend
3/4 teaspoon cumin seeds or ground cumin
1/2 teaspoon paprika
1/2 teaspoon chilli powder (optional)
1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
Method
- If you are using whole spices, blend them in a grinder or small food processor to a powder
- With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
- In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
- In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
- Scatter olives, mint leaves, and coriander leaves over the top.
- Spoon salad and dressing onto plates and serve.