Hurray for the orange season!

Oranges can of course not grow in Sweden or in Germany, besides from in a greenhouse, but nevertheless the orange season is now. I, for one, have been very sceptical to cooking with oranges. But I believe you must try everything at least once so we gave it a try and it blow my taste buds away. It was marvellous!

First course – orange season

• 2 small Fennels
• 1 Red onion
• 2 Oranges
• Black olives
• Walnuts, chopped
• Parma ham or bresaola

Dressing

• 3 tbsp Olive oil
• 2 tbsp Orange juice, fresh
• 1 tbsp Lemon juice, fresh
• Salt and black pepper

Slice the fennels and the red onion really thin. Fillet the oranges and try to save the juice for the dressing. Blend fennel, red onion, orange fillets and walnuts on plates. Add the olives and the meat. Mix the dressing together and pour it carefully on the salad. Decorate with the fennel dill if it’s good. Serve immediately!

Dessert – orange season

• 0,5 l fresh Orange juice from juicy oranges
• 1 dl Syrup of sugar
• 0,5 leaf Gelatine
• 3 Oranges
• Olive oil
• Sea salt
• Black pepper

Start by making the sorbet; warm some of the orange juice up and melt the gelatine leaf.  Blend with the rest of the juice, taste it with the syrup, strain and pour it into the ice cream maker.

Make a “mirror” of your best olive oil at the bottom of a plate or a dessert bowl. Fillet two oranges and place the fillets in the olive oil.  Put the sorbet on top, add a bit of sea salt and fresh grinded black pepper.

Music: Playing the fabulous record Wounded rhymes by Lykke Li