At this time of year we cooks are very aware of the arrival of Seville oranges and the ensuing marmalade making sessions in the kitchen. It may be time consuming, but the rewards are year long, if you have filled the pantry with your very own preserves. My goal when I lived in Oxford was to make a dark marmalade like Frank Cooper’s. If you want all the answers on how to make perfect marmalade and jam, I’d thoroughly recommend Vivien Lloyd’s authoritative book First Preserves. It is an inspiring book, with step by step instructions and photos. You too may be entering your jams and marmalades in the next village fete.
But southern Spain just doesn’t produces the most delicious and juicy sweet oranges in winter, it also has hillsides covered with avocado orchards. Add to these Spanish onions and you have the perfect winter salad, lovely for a light meal and great served as an accompaniment to grilled fish or meat.
ORANGE AND AVOCADO SALAD
serves 2
3 large juicy sweet oranges
1 large ripe avocado
½ an onion
1-2 tbs olive oil
pepper and salt
Thinly slice the onion and soak it in a bowl of cold water.
Cut the peel from the orange by slicing away the pith and skin. Cut the top and base off first and then with the orange standing firmly on it’s base slice down the fruit taking the skin off in strips. Slice the oranges into slices.
Cut the avocado lengthwise, then twist it in half. Remove the stone and then pull the skin away. Slice the avocado.
Drain the onion. Layer the orange, avocado and onion in a deep dish, seasoning each layer with salt and pepper. Pour over some olive oil and serve.