Text 212, 84 rader
Skriven 2006-04-11 10:21:47 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ORANGES  60411
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> when Neekha was two years
 JW> old, we planted an orange seed. This Feb, 5 years later, we had two
 JW> blossoms. We now have 2 green oranges the size of peas. We hope to
 JW> have two perfect, fresh, ripe oranges for her birthday on Oct. 30th
 JW> from what may well be the most northern producing orange tree in the
 JW> world. 
 
 GJ> What are you going to do when that tree outgrows the warm kitchen?
 JW> Prune it.

Unless Neekha's plans get preference.
 
 GJ> But first, what to do with the 2 oranges:

 JW> You just don't eat oranges such as these. Neekha is already planning a
 JW> major production. It will involve purchasing an elegant imported
 JW> chocolate truffle which shall be carved into slivers for garnishment,
 JW> my best china and linens will come out; there will be champagne glasses
 JW> for the sparkling lemonade and hand written invitations to her cousin
 JW> and two best friends. Everyone will gather around the tree to observe
 JW> the harvest and participate in the careful peeling, sectioning and
 JW> serving. The peel will be saved and dried to infuse my teas.

Omigawd!  Talk about the "Love of Two Oranges"!   What will happen if
those tiny oranges fail to grow, but just fall to the floor?

 JW> She is also guarding the tree closely as her little cousin, Alex,
 JW> wants to eat the leaves. She is worried that the fruit is growing too
 JW> slowly and is looking into a mini greenhouse so it can go outside in
 JW> May and get more sunlight.

It is possible that the flowers were not fertilized - or was that
function carefully done by hand?  BTW, Alex has the right idea.  The
leaves of orange trees carry a nice flavour, and can be added to
stews and similar.

I have a good crop of oranges on my tree out the back.  And there are
a few pomegranates ready for harvesting.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Braised Oxtail
 Categories: Australian, Beef
      Yield: 6 servings
 
      2 kg Oxtail
           Extra virgin olive oil
      3    Shallots,sliced
  1 1/2 l  Red wine
      2 lg Oranges, juiced
           Water or beef stock
           Orange zest
 
  Trim off excess fat from the oxtail. Heat the olive oil in a heavy
  based pan, add sliced shallots and brown the oxtail. Remove the
  browned oxtail to a deep saucepan. Deglaze the pan with some of the
  red wine and pour over meat. Add the remainder of the red wine, juice
  of 2 oranges and enough water to cover the meat. Bring it to boil and
  simmer for about 2 hours. Add the zest of 2 oranges and simmer for a
  further hour.
  
  At this stage the oxtail and sauce can be put into refrigerator for a
  few hours or overnight. While chilled, skim off the fat then bring
  meat and sauce back to simmering point. Remove the oxtail and place
  in oven to keep it warm and reduce the remaining sauce. An option is
  to stir a dollop of butter into pot to enrich the reduced sauce
  before serving.
  
  Serve with lightly cooked asparagus and crusty bread.
  
  Selina Hanson
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)