Sicilian salad with blood orange and fennel
This fresh salad can be served either on a large plate as a side dish to a main course or on small plates as an appetizer. It also looks great on the buffet and becomes particularly crunchy if you soak the fennel slices in ice-cold water for an hour beforehand.
• Read the full recipe here
Facts.Peel the citrus fruits with a knife
Some types of citrus are easy to peel with your fingers, but in many cases it is better to use a sharp knife. This also makes it easier to remove the white, slightly bitter membrane between the peel and the cracks.
Use a really sharp knife. Cut off the ends of the fruit. Cut the sides of the peel and angle the knife so that it follows the curve of the fruit. Now you can choose whether you want to slice it thinly or cut the flesh between the membranes into nice, clean fillets (these can then be cut into pieces if necessary).
Pay attention to all the juice that flows from the fruit. Squeeze out the remaining zest and reserve the juice in a bowl with the citrus pieces until needed.
Tiradito on raw fish, grapefruit and chili
Peru has an interesting mix of Japanese and Latin American cuisine, Cocina Nikkei. Tiradito is one of his signature dishes. With thin slices of raw fish, it’s like a cross between carpaccio and sashimi. Just before serving, the dressing is drizzled over the top.
• Read the full recipe here
Facts.This is how good seasoning is created
Peel is a wonderful source of citrus flavor. The goal is to keep only the colorful outer layer of the peel and none of the white flesh (which is very bitter). There are several good methods. All are applied to whole fruits. The easiest way is to use a zester, which makes nice little strips. You can also grate the peel on the finest side of a grater. But then you have to be careful that you don’t tear too deeply and end up with the white. It is also possible to peel very thinly with a potato peeler and then scrape off the protein, but you have to be very careful.
Caribbean chicken salad with orange and lime
Allspice is so much more than just calop spice. It becomes something completely different when combined with garlic, chili and black pepper – a blend from Caribbean regions that has quickly become one of my favorites. The key here is to season chicken, which is mixed with papaya and citrus fruits.
• Read the full recipe here
Facts.Organic citrus fruit
Buy organic citrus fruits whenever possible. Traces of pesticides may be present in conventionally grown specimens. Not to mention, much of this farming puts a strain on both the soil and the environment. So stick with organic. It is possible to order entire boxes directly from European producers, which is a good option for those who consume large quantities of citrus.
French meat stew with red wine and citrus fruits
This is a wonderfully warming winter stew with a burst of citrus – a very free interpretation of various southern French slow cookers. The stew is garnished with a small mixture of different types of citrus. Here you can vary as you wish.
• Read the full recipe here
Also read Jens Linder’s column: A wondrous combination of solid and liquid
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