Ingredients
1 orange, grated peel only
4 tbsp fresh orange juice
4 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp salt
3 scallions, white parts only minced
1/4 tsp fennel seeds crushed in a mortar or, under a spoon
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 Hazelnut Oil Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Written recipes as an idea can be traced far back into distant history, certainly as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just very simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created some scripts detailing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and dill. Continuing our culinary historical journey, we find a couple of recipe books which were published in the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in books on cooking, most of which are now in private cookery archives. When we get to the 20th century, cookbooks are highly popular as a result of more people being able to read, people having more free time and having more money. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Citrus Vinaigrette With Hazelnut Oil recipe.
