1. Ewe’s Curd & Blood Orange Salad with Marmalade Croutons and Dressing

    Continuing with National Marmalade Week posts, Great British Chefs guest blogger, Essex Eating, shares his beautiful recipe for a winter salad of blood oranges, ewe’s curd and marmalade croutons.

    Photography by  Essex Eating 

    In celebration of National Marmalade Week, here’s a simple, fresh citrusy winter salad recipe featuring the orange preserve. I’ve served it a few times at The Montpelier Basement, the Bristol based supper club I run with my partner, and it’s gone down really well. As well as marmalade, the recipe also features Homewood ewe’s curd, a superb, soft creamy cheese with a hint of sharpness.

    It’s a local South West ingredient that featured on the Pony & Trap tasting menu when I ate there recently. If you’re unable to lay your hands on ewe’s curd, I reckon this recipe would also work well with a fresh young goats cheese such as Dorstone, or failing that, use Feta which you’ll be able to find easily.

    Blood Oranges are available right now in the UK, and give a nice tangy bite to the dish.


    Ewe’s Curd & Blood Orange Salad with Marmalade Croutons and Dressing

    Serves 4

    You’ll Need:-

    2 x Little Gem Lettuce – leaves washed, dried and roughly broken up
    1x Blood Orange – peeled, trimmed of pith and thinly sliced across.
    2x slices of stale white bread -  crusts removed and cut into 1cm cubes for croutons
    150g Homewood Ewe’s Curd (or alternatives as above)
    2-3 tbsp marmalade
    4 tbs olive oil
    1 tbs sherry vinegar
    Butter
    Salt & pepper
    2 tsp pumpkin seeds – lightly toasted

    To Assemble:-

    Arrange the little gem lettuce in a large serving bowl.

    Scatter the lettuce with blood orange slices, toasted pumpkin seeds and then crumble over the fresh Ewe’s Curd.

    Make the marmalade croutons by melting a large knob of butter in a frying pan, when foaming add the bread cubes. Toss in the melted butter and fry until crisp and golden. Add a heaped tablespoon of marmalade to the pan, and coat the croutons as it melts. Remove from the heat and allow to cool briefly to firm up before sprinkling the croutons over the salad.

    To make the dressing, pour the olive oil into the same frying pan, with the Sherry Vinegar, and a heaped tablespoon of the marmalade. Cook over a fairly high heat until the marmalade has melted and then drizzle the warm dressing over the finished salad. Season with salt and pepper and serve
    .

    Recipe shared with Great British Chefs by  Essex Eating  

    What are some of your favourite winter salads? How have you jazzed up croutons to make them extra tasty?  We’re discussing this over on Great British Chefs Facebook Page