1 lb (scant) maincrop carrots
3 small oranges
1 fresh ginger root
1 small garlic clove
1 oz walnut kernals
1 small bunch of mint
1 tsp honey
1 tsp lemon juice
1 olive oil
Directions
First make the dressing. Finely grate the zest of 1 orange into a
bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive
oil. Peel 1/2 inch or so of ginger and chop it as finely as possible;
then crush the small garlic clove. Add both these ingredients to the
bowl with a little salt and pepper. Mix well then push 2 sprigs of
mint into the liquid. Scrub and scrape the carrots, or peel them if
you insist, then grate them coarsely and add to the dressing. Peel
the remaining 2 oranges and cut into segments; be ruthless about
cutting away all traces of pith and the membrane that divides one
segment from the next. Remove pips (seeds) with the tip of a knife
and add the oranges to the salad bowl. Mix all the ingredients
together gently, then cover the salad and set it aside for 2 hours or
a little longer to allow flavours to blend and develop. Close to
serving time, remove and discard the tired sprigs of mint, stir in
the walnuts and scatter with fresh torn mint leaves.
Servings: 6 servings
Carrots With Ginger & Orange Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the far past, in truth as far into history as the Egyptians, and potentially, even further back. In practice though, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move on, we have two interesting recipe books from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals enjoyed by the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new tastes created a torrent in recipe publications, most of which still exist in private libraries. During the next few centuries, the rich families of Wesstern Europe tried to offer the best banquets, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes common in their social group. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Carrots With Ginger & Orange recipe.
