Very simple food, 192pp.
by Jill Dupleix
Hardie Grant Books, Sydney, 2003
Cooking on page 32
I love Jill Dupleix’s recipes. She goes for simple, tasty, fresh, healthy and colourful. What more could I want! This is the second cookbook of hers that I bought, and I use it a lot.
She says she designed this book to give the home cook ways to survive the working week. Her advice—shop well and you will cook well.
I’ve had my eye on this recipe for quite awhile, and what a great salad it is.
Carrot and orange salad
handful of coriander (cilantro) and mint leaves
2 tbsp orange juice
1 tbsp lemon juice
2 tbsp extra virgin olive oil
freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp icing (confectioner’s) sugar
Peel the carrots and grate them coarsely. Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
Whisk the dressing ingredients together in a large bowl. Add the grated carrot, orange segments, and coriander and mint leaves. Toss lightly to serve.
How it played out
I started a new contract today, so didn’t have the luxury of starting dinner in the middle of the afternoon. I didn’t even have time to think about what I’d cook, beyond leaving a packet of porterhouse steaks out to thaw.
So imagine how nice it was to arrive home and find Graeme grating half a bag of carrots. He remembered that I was keen to make it soon. As an aside, Graeme lives in the flat downstairs, and eats with us most nights. He is the saint who minds the house and dogs when we travel.
Tonight he kicked me out of the kitchen and made this as written. The only change was to pour the dressing over the carrot mixture rather than vice versa.
Love the warmth of this salad. Perfect for a chilly autumn night, and went well with steak and potatoes. The spices, and especially the coriander and mint, make this dish. It will make lots of appearances at our table, and I’ll be able to pretend I don’t know how to make it. Thanks Graeme.