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Rhymes with Orange from page 114 continued
mOROCCAn SLICeD ORAngeS WITH DRIeD FRUIT
Serves 8
4 large navel oranges
2 tangelos
4 blood oranges
3 drops orange blossom water
3 dried dates, pitted and sliced
3 dried figs, sliced
3 dried apricots, sliced
2 tbsp (30 ml) pistachio nuts, chopped
Cut tops and bottoms off oranges and tangelos so they will stand up on a
chopping board, cut off peel and pith from top to bottom, exposing sections.
Slice into rounds and arrange on a platter. Sprinkle orange water over slices and
arrange dates, figs and apricots over fruit. Sprinkle with pistachios.
PAIRS wITH
qUADy eSSenSIA ORAnge mUSCAT
USA $15.99 197707
K.W.V. PAARL RUBy
South Africa $12.99 28951
152 www.bcliquorstores.com
SeSAme CHILI TAngeRIne BeeF WITH gAI LAn
Serves 4 as part of a multi-dish meal
2 tsp (10 ml) cornstarch
2 tsp (10 ml) light soy sauce
1 tsp (5 ml) dry sherry
1 lb (500 g) beef sirloin, thinly sliced across grain,
2½-in x ¼-in (6 cm x ½ cm)
¼ cup (50 ml) orange juice
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) hoisin sauce
2 tsp (10 ml) dark soy sauce
1 tbsp (15 ml) honey
2 tsp (10 ml) cornstarch
1 tbsp (15 ml) sesame seeds
3 tbsp (45 ml) canola oil
2 garlic cloves, minced
2 tsp (10 ml) ginger, minced
1 fresh Thai chili pepper, minced (can use 2 for extra spice)
½ lb (250 g) gai lan (Chinese broccoli), cut into 3-in (8 cm) pieces
3 tbsp (45 ml) water or chicken stock
1 tsp (5 ml) sesame oil
2 green onions, trimmed and cut into 2-in (5 cm) pieces
3 tangerines, segmented
For marinade, combine cornstarch, light soy sauce and dry sherry in mixing bowl,
add beef and mix to coat. Set aside for 10 minutes. To make sauce, mix orange
juice, oyster sauce, hoisin and soy sauce, honey and cornstarch. Set aside.
In small frying pan, toast sesame seeds over medium heat for 3 to 4 minutes or
until golden, shaking pan frequently to avoid burning. Immediately pour onto a
plate to cool. Place large sauté pan or wok over high heat until hot. Add 1 tbsp
(15 ml) of oil and swirl to coat sides. Add beef mixture and stir-fry for 2 to 3
minutes until pink in centre.
Remove and set on warm plate. Return wok to high heat, add remaining oil,
swirling to coat sides. Add ginger, garlic and Thai chilies and stir until fragrant,
about 10 seconds. Add gai lan and stir-fry for 1 minute. Add water or chicken
stock and stir-fry until crisp, about 2 minutes. Add beef, sauce, sesame oil and
green onions and stir-fry until sauce starts to thicken slightly, about 30 seconds.
Add tangerine segments and cook for 30 seconds to heat through. Transfer to
warm serving dish and garnish with sesame seeds.
PAIRS wITH
LA POSTA COCInA BLenD
Argentina $17.99 779520
CASA LA jOyA ReSeRVe meRLOT
Chile $15.99 55756