Ingredients
1 each orange, grated peel only
4 tbsp fresh orange juice
4 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp salt
3 each scallions, white parts only - mince, d
1/4 tsp fennel seeds, crushed
5 tbsp olive oil
1 tbsp hazelnut oil
1 tbsp chives - sliced into narrow rounds
1 tbsp chervil or fennel leaves - chopped
1 tbsp parsley, finely chopped
Directions
Put the orange peel, orange juice, lemon juice and vinegar in a bowl
with the salt, scallions and crushed fennel seeds. Whisk in the oils,
then the herbs. Taste, and adjust any of the ingredients if
necessary. The dressing should be fresh and sparkly.
Servings: 6 servings
Citrus Vinaigrette With Hazlenut Oil Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Food historians have tracked the existence of recipes far back into ancient history, certainly as far as ancient Egypt, and quite possibly further than that. Having said that, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to historians are a few clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, we find a couple of interesting cookery books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the indian food that is served today, but rather accounts of the types of meals cooked for the nobility of the period. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an increase in recipe publications, some of which still exist in private libraries. For the next few years, the powerful and wealthy tried to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. The introduction of the TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Citrus Vinaigrette With Hazlenut Oil recipe.
