Archive for April, 2007

Friday Freebie

EGGPLANT and ORANGE CREAM

2 eggplants, grated rind and juice of 1 large orange, 1 garlic clove crushed, 1 tblspn fresh sage chopped, salt, freshly ground black pepper, 50 mls fragrant Spanish olive oil Cook the eggplants over the barbecue under a grill or in a hot oven until the skin is wrinkled and blistered and flesh is tender. Turn once or twice while cooking. Cover with a damp cloth and leave for about 10 minutes to cool. Peel the eggplants, and then chop the flesh roughly. Place in a blender with, orange rind, orange juice, garlic clove, sage, salt, black pepper and Spanish olive oil and blend to thick paste. Serve as a dip with vegetables or olive bread, or as a sauce with duckling either hot or cold. Serves 4-6.

A nice tasty appetiser enjoy

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Friday Freebie

CROCKED
ORANGE CHICKEN                       Crock pot
6 chicken breasts boneless, ½ tspn ground ginger, 1 tspn salt, pepper, 250 mls orange juice, 1½ cups shredded coconut, 2 cups mandarin orange segments or fresh orange segments, 2 green onions chopped
cooked rice hot
Put chicken, ginger, salt, pepper and frozen orange juice in slow-cooking crockpot and cook on low 6 hours.   Serve chicken on hot cooked rice on platter.  Top with coconut, orange segments and green onions. Serve  
chicken liquid in gravy boat, if desired.
 
Enjoy this yummy recipe

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