I had an orange, a bag of baby spinach, two red apples and a bag of sour cherries at my disposal. And I had to create not one, but TWO courses. I think it's fair to say that I was pretty screwed. But a challenge had been extended and accepted and a girl had to do with a girl had to do, right?
And so I stepped up to the plate. Still feeling slightly delicate after Friday's party (some pics here) mind you... Nevertheless I wielded my culinary genius and came up with a beauty of a starter. It's fresh, dainty and citrus-y. And it even ticks some nutritional boxes - the vitamin c in the oranges boosts the absorption of the iron in the spinach. Told you it was culinary genius...
I am submitting this to LadyRaven's Ready Steady Cook challenge as my starter. Watch this space to see what I will come up with for a dessert using one bag of sour cherries and two red apples. It's bound to be interesting...
PS: In case you missed the other two courses, here they are:
Main - Slow Roasted Lamb Ragu on Potato Noodles
Dessert - Sour Cherry & Apple Clafoutis
Caramelised Orange and Spinach Salad
1 tsp + 2 tbsp olive oil
1 orange, sliced into rounds
2 tbsp sugar
1 tbsp lemon juice
salt and pepper to taste
1 bag (350g) baby spinach leaves
herbs of your choice to garnish (optional)
1. Heat a teaspoon of oil in a medium frying pan over medium heat. Add oranges and sprinkle with sugar. Allow to caramelise, adding a bit of water if necessary to prevent the oranges sticking to the pan. Turn once to brown evenly on both sides. Remove from heat.
2. Make a simple vinaigrette by combining the remainder of the olive oil with the lemon juice and season to taste.
3. Divide spinach leaves amongst the serving plates and arrange orange slices on top. Drizzle with the vinaigrette and serve at once.
Scatter over some toasted nuts (cashews or pecan nuts) or sesame seeds for extra crunch.