KUMQUAT AND WATERCRESS SALAD

Look for wonderful fresh watercress at Asian markets like T&T at this time of year – it adds a spicy flavour to this salad. For a more substantial meal, top the salads with warm grilled scallops or large shrimp.

1 bunch watercress, thick stems removed

10 kumquats

2 tablespoons extra virgin olive oil

1 clove garlic, minced

1 teaspoon minced ginger

2 tablespoons lime juice

1/2 teaspoon sugar

salt and pepper

2 green onions, chopped

1 teaspoon sesame oil

Boil kumquats for 15 seconds and chill in ice water. Drain. Cut half of the kumquats into quarters and  slice the rest thinly.

Heat oil and gently cook garlic and ginger. Do not brown. Add the lime juice, sugar, salt pepper and combine well. Puree the mixture in a blender or food processor.

In a large bowl, toss the watercress leaves sliced kumquats and green onions with the puree. Arrange on individual plates. Drizzle a little sesame oil over each salad. Serves 2.

MARMALADE

Use Seville oranges for marmalade if you can find them or substitute a grapefruit or tangerine for one of the oranges.

3 unpeeled Valencia or Navel oranges and one large lemon, scrubbed and quartered

(about 1 1/2 -2 pounds of citrus fruit in total)

4 cups water

4 cups granulated sugar

If you see any seeds in the fruit, remove them and set aside. Using a mandoline or very sharp knife, cut the fruit and peel in to very, very thin slices. Do this over a bowl to catch all of the juice and pulp. Place the sliced fruit in a saucepan. Put the reserved seeds in a tea-ball, or tied up in cheesecloth and add to the saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Remove from heat and let stand, covered, at room temperature for overnight.

Discard the seeds.  Stir in the sugar and bring the mixture to a boil. Boil, over medium heat for 30 minutes, until the marmalade reaches the jell point (225ºF) Skim off any foam. Pour boiling-hot marmalade into hot sterilized 1/2-pint jars, filling to within 1/2 inch of the top. Wipe jars clean, top with two-piece metal lids, screw metal band on firmly, invert for a second then cool the jars in an upright position and store in a cool, dark place or refrigerate. Makes 2-3 pints.

©Cinda Chavich 2007

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