Combine sliced blood oranges, finely sliced red onion, baby spinach leaves, capers, black olives, chopped flat-leaf parsley and torn basil leaves. Drizzle with extra virgin olive oil, sprinkle with a little paprika or sumac and serve with barbecued fish.
Make a syrup by boiling equal quantities of fruity white wine and sugar with a few thyme sprigs. Cool syrup and thickly slice blood oranges. Turn the oranges in syrup to coat, sprinkle orange slices with extra thyme leaves and serve at room temperature. Delicious after a spicy meal.
Finely slice fennel and place in a bowl with blood orange segments, wedges of ripe avocado and buffalo mozzarella, torn into chunks. Add torn radicchio leaves, walnut halves and a small handful of currants (steeped in red wine vinegar for five minutes then drained). Drizzle with walnut oil and blood orange juice, toss gently and serve with pan-fried veal.
Blood oranges with lemongrass syrup and almond bread
1/2 cup white wine
150g shaved palm sugar
1/2 vanilla bean, split
1/4 cup lemongrass, very thinly sliced
1 star anise
5 blood oranges
Almond bread, to serve
Handful baby mint leaves
Combine wine, sugar, vanilla bean, lemongrass and star anise in a small saucepan and add ¾ cup water. Stir over low heat until sugar dissolves then bring to the boil. Reduce heat and simmer for 10-12 minutes or until syrupy. Strain. Peel oranges and slice thickly. Serve oranges with syrup and almond bread. Garnish with baby mint leaves.
From: Good Living