Text 25805, 100 rader
Skriven 2012-06-07 04:56:00 av DAVE DRUM (1:123/140)
Ärende: Chile 631
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot, Avocado & Orange Salad
 Categories: Salads, Citrus, Fruits, Vegetables, Chilies
      Yield: 4 servings
 
      4 md Garlic cloves; smashed,
           - peeled
           Maldon or another flaky sea
           - salt
  1 1/2 ts Cumin seed; toasted, ground
  1 1/2 ts Coriander seed; toasted,
           - ground
  1 1/2 ts Crumbled dried pequin
           - chilies
           +=OR=+
  1 1/2 ts Red pepper flakes
    1/4 c  + 2 tb extra virgin olive
           - oil
     30    Young carrots; each about
           - the size of your index
           - finger, not peeled, 1/2"
           - of green tops left on
      3    Tennis-ball-sized oranges
      3    Ripe Hass avocados; chilled
      2 tb Fresh squeezed lemon juice
           Handful of small, delicate
           - cilantro sprigs
 
  Preheat the oven to 400øF/205øC.
  
  Pound the garlic with a healthy pinch of salt in a mortar
  until you have a wet, fairly smooth paste. (You can also
  do this on a cutting board, chopping and mashing and
  chopping and mashing until you're satisfied.) Put the
  paste in a large mixing bowl. Add the cumin, coriander,
  chilies, and 1/4 cup of the olive oil and stir well, then
  add the carrots and toss well so they're coated with the
  oil and spices. Sprinkle on 3 healthy pinches of salt,
  crushing the grains with your fingers as you add them, and
  toss again.
  
  Put the carrots in a large shallow baking dish in one
  layer. Scrape out the extra garlic, spices, and oil from
  the bowl and spread evenly on top of the carrots. Pour 1/4
  cup water into an empty spot in the casserole (you don't
  want to wash off the tasty oily stuff) and tilt the dish
  so the water spreads across the bottom.
  
  Cover the dish tightly with foil and put it in the oven.
  Cook the carrots for 25 minutes. Take off the foil and
  keep cooking until the carrots are lightly browned, and
  about as tender and creamy as avocado flesh, but not so
  soft that they threaten to fall apart, about 35 minutes
  more.
  
  While the carrots are roasting, segment the orange as you
  would a lemon. Squeeze the membranes into a small bowl to
  release the juice. Set it aside.
  
  When the carrots are done, take the dish out of the oven
  and let it sit until the carrots have cooled a bit but are
  still warm.
  
  Meanwhile, take the avocados from the fridge. Halve them
  lengthwise, remove the pits, and peel the halves. Cut the
  flesh lengthwise into slices about the same size as the
  carrots-the slices should be sturdy enough that they don't
  break up when you toss them.
  
  Put the avocado slices in a large mixing bowl and add the
  reserved orange juice, the lemon juice, the remaining 2
  tablespoons olive oil, and a healthy pinch or two of salt.
  Toss gently and well with your hands. Push the avocado to
  one side of the bowl. Add the carrots a handful at a time,
  scraping and tossing them in the beautiful green liquid in
  the bowl before adding the next handful. Make sure to
  scrape out and add all the garlicky spices left in the
  baking dish. Toss it all together gently, being careful
  not to break the avocado slices.
  
  Stack the carrots, avocado, and orange segments on a
  platter or in a serving bowl so they're facing this way
  and that. Top with the cilantro and serve right away.
  
  by April Bloomfield; A Girl and Her Pig
  
  Epicurious | April 2012
  
  Yield: Serves 4
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
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