Today’s recipe is a simple celebration of citrus. Oranges, grapefruits and clementines are at their best over the coming weeks and with this crunchy, golden dressing they really shine.
Once doused in the ginger, turmeric and almond dressing, the citrus can take on various roles at the table. It could be breakfast, perhaps with a dollop of yoghurt and a drizzle of honey. It could be a salad, to serve with your Christmas ham, a slow-cooked braise or any other rich, meaty number. It could be spooned alongside roasted salmon or trout. It could be a juicy salve for the nasty colds and flus doing the rounds, in which case be as bold as your dare with the quantity of ginger.
The varieties of citrus written below are just a suggestion; feel free to go with whatever combination you like.
Once the dressing is made, it doesn’t benefit from hanging around so this is a case of make-and-dive-straight-in.
Serves 4
2 oranges
2 grapefruits
2 clementines
30g almonds, roughly chopped
2 tbsp sesame seeds
2 tbsp extra virgin olive oil, plus extra for drizzling
1/2 tsp turmeric
Coarsely ground black pepper
Thumb of ginger
Using a sharp, serrated knife, remove the peel from the citrus but don’t discard it just yet as you’ll squeeze the thin slivers of flesh that inevitably come off with the peel for the dressing. Cut the citrus into slices, wedges or segments, or a mixture - whatever shape(s) you fancy.
Roughly chop the almonds. Put the almonds and sesame seeds in a small frying pan and set over a medium heat. Fry for 3-5 minutes, shaking the pan regularly, until golden and toasty. Tip into a small bowl and immediately add the turmeric and plenty of coarsely ground black pepper (the heat of the nuts and seeds will bloom the spices). Finely grate in the ginger. Add 2 tbsp olive oil and squeeze in all of the juice from the insides of the citrus peel. Season with a good pinch of flaky sea salt and stir to combine. It will be fairly thick and chunky.
Lay the citrus pieces on a plate or platter, spoon over the dressing. Finish with an extra drizzle of olive oil.
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