Oranges

This time of year oranges are coming into their season - we get them all year round, of course, but they are at their best now.  I've got 2 recipes for using them to full advantage. one sweet and one savoury, both very simple. The only hard part is the peeling and de-pithing.

Orange Compote

1. Take 4 large oranges and lightly score their skins from top to bottom in quarters.
2. Pour boiling water over them to scald for a maximum of 5 minutes.
3. Then drain and peel and de-pith them - it will be easier now.
4. Slice nicely and place them decoratively on a pretty plate.
5. Take some of the peel and cut it into tiny matchsticks. Put them into boiling water in pan, boil 3/4 seconds, then drain. Put them into fresh water, and boil for 30 minutes till soft.
6. Make a syrup with: 1.4 pt water and 4 oz sugar plus the peel, boiled 5 minutes till just caramel coloured and sticky.
7. Pour over the oranges when cold.

Orange and Olive Salad

1. Prepare your oranges the same way, scoring and then scalding to make the peeling and de-pithing easier and more effective.
2. Then slice them thinly and alternate them on a plate with a few circles of red onion cut very finely.
3. Add a good scattering of olives, green or black.
4. Dress your salad just before serving with a good Vinaigrette: 1tbs wine vinegar, 3/4 tbs olive oil, S & P plus1 tsp mustard, dijon or wholegrain plus a pinch of sugar.