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Orange and chicory salad(recipes)
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sweet-and-sour(dictionary)

Sweet and Sour Sauce (recipes) and Orange and chicory salad (recipes)


Sweet and Sour Sauce (recipes)






Ingredients:



4teaspoons cornstarch

1cup water

1/2cup distilled white vinegar

1/2cup sugar

1/4cup tomato paste









Preparation:





1.Combine all ingredients in small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly.









Hors d' Oeuvre Rolls





Orange and chicory salad (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



30g/1¼oz butter100g/3½oz walnut halves, shells removed2 oranges4 small heads yellow chicory400g/14¼oz watercress200g/7¼oz beansprouts, blanchedsmall bunch fresh coriandersmall bunch fresh mint2 tsp sesame seedsFor the dressing250ml/8¾fl oz olive oil50ml/2fl oz cider vinegar1 tsp clear honey1 garlic clove, crushedsalt and freshly ground black pepper



Method



1. Heat the butter in a frying pan and, when it starts to bubble, add the walnut halves. Cook for about five minutes, or until the walnuts are coloured, shaking the pan from time to time. Remove and drain on kitchen paper.2. Peel or cut off all the rind and white pith from the oranges. Separate the flesh into segments, cutting between the membranes with a small, sharp knife and catching the juice in a bowl. Put to one side.3. Cut the chicory lengthways into quarters and brush lightly with the reserved orange juice. Pick the leaves from the coriander and mint.4. For the dressing, whisk all the dressing ingredients together in a bowl.5. In a large salad bowl, combine the walnuts, orange segments, chicory, watercress and beansprouts, and toss.6. Pour on just enough of the dressing to coat the ingredients lightly and toss again, adding the herbs. Sprinkle with sesame seeds and serve.For the Kitchen Criminals variation, cut two chicken breasts in half, horizontally. Place between two sheets of cling Film and bat them out with a rolling pin or meat mallet to an even thickness. Brush with olive oil and cook on a preheated griddle for 3-4 minutes on each side, or until cooked through. Cut into strips and serve with the salad.