05/10 WILTING SUMMER
As summer begins to fade there is an urge to start slowing down and returning indoors. In many respects this recipe is the perfect manifestation of this feeling of retreat. It could almost be a hot dish, but instead is let to sit and mellow. The scorched leaves allowed to settle with a cooling douse of citrus. Then in a nod to the imminent winter they are paired with some roasted walnuts.
Both warm and comforting yet light and cooling – it is autumn on a plate. I don’t have much more to write about this because I’m too sleepy. The sun has set and winter is coming, but not too soon.
Ingredients (all approximate) - 2 Chicory
1 Fennel
50g Walnute (chopped)
1 Orange
Olive Oil
Salt & Pepper
Both warm and comforting yet light and cooling – it is autumn on a plate. I don’t have much more to write about this because I’m too sleepy. The sun has set and winter is coming, but not too soon.
Ingredients (all approximate) - 2 Chicory
1 Fennel
50g Walnute (chopped)
1 Orange
Olive Oil
Salt & Pepper
What I did -
Get a wide pan, or griddle smokingly hot. slice the fennel into thin bands and dry fry them until they begin to wilt and char. Take them off before they melt away and set aside in a salad bowl. Cut the chicory in half lengthways and blister them face down until they do the same. Turn them over and blister again.
Add the chicory to the salad bowl. In the dry pan add the chopped nuts and 'roast' them for a couple of minutes until hot. Leave in the pan until the end.
Grate a few strands of thin orange rind over the salad. Juice have the orange (no seeds or pip) and add. Liberally douse with olive oil, salt & pepper. Mix the warm greens through so that it's all slicked in orange and oil. Scatter the roasted nuts on top.
Ready for a mellow evening.
JG
