Tnrk Salad Recipe
Ingredients
| 6 large navel oranges | ||
| Cream cheese | 120 Gram | |
| Mayonnaise | 30 Milliliter | |
| Confectioner’s sugar | 60 Milliliter | |
| 1-80 g tangerine gelatin | ||
| 375 ml half & half cream | ||
| Apples | 3 Large, diced | |
| 1 julienne cut celery stalk | ||
| 1 pared julienne cut carrot | ||
| Seedless green grapes | 500 Milliliter, cut in half | |
| Mayonnaise | 250 Milliliter | |
| 1 head butter lettuce | ||
| Toasted slivered almonds | 80 Milliliter | |
Directions
Cut the tops from the oranges, hollow out the pulp and juice, set aside in small mixing bowl.
Blanch the orange cavities for 3 minutes in boiling water, drain and chill.
Whip the cream cheese, 2 tbsp (30 ml) of mayonnaise and sugar together.
Fold in the orange pulp and juice.
Scald the cream, dissolve the gelatin in the cream.
Allow to cool.
Stir into the cheese mix.
Spoon this blend into the orange cavities.
Cover with wax paper and freeze.
Blend the apples, celery, carrots, grapes and mayonnaise together.
Wash and trim the lettuce, break into small leaves.
Place on chilled plates.
Top with apple salad mix and sprinkle with almonds.
Place an orange in the centre of the plate.
Serve.
Blanch the orange cavities for 3 minutes in boiling water, drain and chill.
Whip the cream cheese, 2 tbsp (30 ml) of mayonnaise and sugar together.
Fold in the orange pulp and juice.
Scald the cream, dissolve the gelatin in the cream.
Allow to cool.
Stir into the cheese mix.
Spoon this blend into the orange cavities.
Cover with wax paper and freeze.
Blend the apples, celery, carrots, grapes and mayonnaise together.
Wash and trim the lettuce, break into small leaves.
Place on chilled plates.
Top with apple salad mix and sprinkle with almonds.
Place an orange in the centre of the plate.
Serve.
Chef
