Coming up today we have 2 savoury ways with blood oranges and gremolata. A crisp, delicate salad might not be what you think you are craving when you look outside but the first dish today is designed to cut through the winter stodge and certainly has robust flavours. Delicious on it’s own or as side to a pie, a nice piece of fish or a juicy pork chop. Secondly almost meaty creamy borlotti beans and greens with lamiri harissa and a couple of drinks pairings. A new non alcoholic option and an orange wine. Read on….
One of my favourite savoury to serve with blood orange is fennel and burrata. The soft creaminess works so well with the sharp and just ever so slightly sweet blood orange, you cannot go wrong with fennel and to jazz it up a bit citrusy pink peppercorns work wonders. Burrata doesn’t just have to go with tomatoes in the summer. You can pick up some delicious burrata from bigger local cheese shops or order online from Natoora.
This week at Isca we are serving a fennel, red chicory, blood orange and black olive salad with Sussex Slipcote cheese from High Weald dairy in Sussex. Dressing the thinly shaved vegetables and orange in gremolata elevates the dish, the bitter notes from the parsley, spicy garlic and sweetness from the orange work really well in this salad and the creaminess of the sheep’s cheese is wonderful with it. Also a great way to use up the zested oranges you have hanging around from making the gremolata in the first place.
Keep reading with a 7-day free trial
Subscribe to Isca’s Substack to keep reading this post and get 7 days of free access to the full post archives.