Saturday, 7 March 2009

A small piece of local Somerset shoulder of pork tonight. For the last few years we have been buying almost all our meat through a local organisation: The rind was rubbed with a little oil and salt, then roasted at 180C for 30 minutes per lb +30 minutes. This gives a lovely crunchy crackling. With this we ate roast potatoes and the fennel salad.

Fennel and Orange Salad

  • adapted from Abel & Cole

    1/2  navel orange, peeled and cut into small chunks

  • 1/2 bulb fennel, finely sliced
  • 2 slices onion finely chopped
  • 2 pitted black olives, chopped
  • 2  sun dried tomatoes in oil, drained and chopped
  • 1 small clove garlic, peeled and crushed
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar

Mix all ingredients together. Serve at  once.

This a very nice, fresh tasting salad. Unfortunately, the balsamic vinegar made it look rather murky. It would have looked more attractive if the orange was reserved and scattered on top. The garlic added a nice sharpness.

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