|
 |
|
ORANGE RECIPIES RHUBARB AND ORANGE TRIFLE 500 g rhubarb, cut into 1-inch chunks Preheat oven to 180°C/ 350°F/ Gas Mark 4. Prepare the rhubarb by placing in a shallow ovenproof dish. Sprinkle the caster sugar and orange zest and juice over the top and pop into the oven, uncovered, for 30-40 minutes until the rhubarb becomes tender. At the same time, place the pecans on a baking sheet and place in the oven for 7 minutes to toast them. When these are ready, chop them. Slice the sponges in half lengthways and spread each half with the marmalade and then reform them. Spread the remaining marmalade over the top and cut each one into three little sandwiches. Now arrange them into a large trifle bowl and make some forks marks in the sponge. Drizzle the liqueur over the top and allow it to soak in. Once the rhubarb has been removed from the oven allow it to become cold before tasting it. If it is sharp, add some more sugar. With a slotted spoon, remove the rhubarb and place amongst the sponges. Pour the remaining juices from the dish into a measuring jug and make this up to the 500ml level with the orange juice. Next, transfer 225ml of this liquid into a small saucepan, scatter the gelatine over it, whisk and leave to soak for 5 minutes. Place the pan over a low heat and whisk until the granules of gelatine have completely dissolved, then return this to the juice remaining in the jug. Stir thoroughly and then pour it over the sponges and leave aside to set. In a separate bowl, whisk together the custard and yoghurt and then spoon over the set jelly. Cover with clingfilm and chill until ready to serve. Just prior to serving, scatter on the toasted pecan nuts and some additional pouring cream if desired. CHILLED ORANGE AND TOMATO SOUP 8 tomatoes, skinned Place everything except the yoghurt and seasoning into a blender and liquidise. Season to taste and leave to chill for at least an hour. Just before serving, swirl in a little yoghurt. ORANGE CARROTS Serves 5 - 6 people 6 - 8 carrots Peel carrots and slice them lengthways into thin strips. Arrange in a large pie dish and pour orange juice and honey over. Sprinkle with parsley, orange rind and salt, and dot with butter. Cover and bake at Gas Mark 3, 325°F or 160°C for about 1 hour or until just cooked. FENNEL AND ORANGE SALAD 2 large oranges Make the dressing first. Roughly chop the olives and the sun-dried tomato. Place in a food processor with the garlic, parsley and 1 tablepooon of the oil. Blend to a fairly smooth paste. Transfer to a bowl and whisk the remaining oil, vinegar and seasoning to taste. Peel the oranges, removing the white pith. Cut into segments between the membranes- do this over a bowl to catch the juices to add to the dressing. Place the segments in a large bowl. Discard the tough outer layer of the fennel, then slice very thinly. Finely slice the onion. Toss the fennel, onion and rocket leave together with the oranges. Pour over the dressing, toss again until everything is evenly coated. Serve immediately. SEVILLE ORANGE MARMALADE The simplest and best-flavoured marmalade! 1 kg oranges Preparation: Cut the oranges and lemon in half, then squeeze out all the juice into a jug and set it aside. Next you need to get what’s left of the oranges and scrape out all the pips and the pith (the white stuff on the inside of the skin) and put it onto the square of muslin cloth. This may sound like a fiddly job, but the pith and pips contain a lot of pectin, and pectin is what allows the marmalade to set, so the more of the orange you can use the better; you don’t have to get every last shred of the pith though! Using a long piece of string, tie up the cloth to make a bag containing the pips and pith. You should just be left with the skin, which needs chopping finely. How to cook it: Put the water in a big pan, and add the juice from the oranges and lemons. Tie the muslin bag to the handle of the pan and allow it to bob in the water. Add the orange peel to the water and simmer for two hours until the peel is totally soft. Remove the little muslin bag and pour the sugar into the pan. Allow the sugar to dissolve completely (it needs to dissolve properly over a low heat so it doesn’t burn later). Turn up the hob temperature to a high heat, then squeeze the muslin bag out into the pan and stir in the liquid (ie the pectin) that comes out. Cook the marmalade at this temperature for 10-15 minutes, then check whether it sets by putting a small blob on a cold surface like a chilled plate or even an ice cube! You’ll know it’s set if it goes wrinkly when you push it with your finger. If it doesn’t then keep cooking it for a few more minutes, checking it again every so often. Once it’s done, leave the marmalade to settle for quarter of an hour. While you’re waiting you can sterilise some jars by putting them in a big pan of boiling water for a few minutes. Dry the jars, but before they cool, spoon in the marmalade and seal them straight away! Keep the marmalade in a cool dark place once you’ve finished, then invite some people over for brunch to show it off! EGGY BREAD WITH CINNAMON AND ORANGE Sourdough, French bread, Challah, bloomer, wholemeal, or gorgeous specialty breads will all work well. Slicing your own is best, as really thick slices soak up more goodness and stay together in the pan. Top with maple syrup, apple sauce, crème frâiche, honey, or chopped fruit. Serves 4. 4 eggs Beat the eggs, milk, sugar, zest, and cinnamon together in a bowl. Transfer them to a shallow dish. Soak each slice of bread in the mixture until moist and soaked through, on both sides. In a large frying pan, over medium heat, melt enough butter to coat the bottom of the pan. When the butter sizzles, add as many slices of bread as your pan will hold. Cook until the bread is lightly browned on each side, making sure that the slices are cooked through. Repeat with the remaining slices. CREAMY ORANGE DIP This dip is perfect for parties or desserts. Spoon it into a bowl and place on a large platter, then surround the bowl with dipping foods; toast strips, biscuits, apple slices, bananas, bread sticks, crackers, or even carrots and celery! 200 g cream cheese With a vegetable peeler, gently peel off the skin of the orange. You only want the orange part of the skin, not the white part underneath. Then chop up the peels into little bits. Put the cream cheese, orange peels, pecans, and vanilla extract in a big bowl. Cut the orange in half and squeeze all of the juice into the bowl. With a big spoon, mix the ingredients up until you have a smooth dip. ORANGE JULIUS This is a really popular kids’ drink in North America. No one seems to know how it got its name, but it’s so yummy that maybe Caesar himself was a fan. Makes 2 big servings or 4 little ones. 250 ml freshly squeezed orange juice Juice about 2-3 oranges into a plastic cup or container. You can do this by cutting them in half and sticking a fork inside while you squeeze, or you could use a juicer. Freeze the juice in the plastic container. When the juice is frozen, put all the ingredients into a blender and blend for about 10 seconds, until all the ingredients are smooth. ORANGE GLACE ICING Spread on cakes, biscuits, and dessert breads. 125 g sifted icing sugar Combine the sugar, butter and orange rind in a small heatproof bowl. Add the juice and stir into a paste. Hold the bowl over a pan of simmering water and stir until the icing is smooth and glossy. Remove from the heat and spread immediately onto your dessert. SEVILLE ORANGE DRESSING This recipe has been sent to us by Caroline Bennett, one of our customers. We hope you enjoy it! Finely chop any green leafy veg (greens, cabbage, kale) and blanch for a few minutes in rapidly boiling water. Drain then pour over a dressing made from extra virgin olive oil and seville orange juice with salt, pepper and some chopped garlic and chilli (if you like). Eat as is, or put onto griddled ciabbatta to make bruschetta. Really delicious! ORANGE AND WALNUT TABOULEH A twist on the classic Mediterranean dish, serve alone, alongside falafel, or with pita and hummus - or stuffed into hollowed-out tomatoes or bell peppers. Serves 4 225 g cracked bulgar wheat Boil bulgar to package directions, or place in a bowl and top with 600 ml boiling water; cover bowl and let sit for 30 minutes. Drain in a strainer and set aside. Meanwhile, section the oranges; halve the sections. Add to bulgar, then add lemon juice, oil, garlic, onion, herbs, walnuts and currants; mix well. Season to taste with salt and pepper and refrigerate until ready to use, or serve at room temperature. SWEET MACERATED ORANGE SLICES Serve with cake, biscuits, cream, porridge, or alone 4 oranges Cut a thin slice off the top and bottom of the oranges, then using a small sharp knife, slice off the skin, including the outside membrane. Next you’ll need to cut out each segment, leaving the membrane behind. Work over a bowl to catch the juice. Place the segments on a shallow dish and sprinkle with the remaining ingredients. Refrigerate for 4 hours and toss before serving chilled. Also try them sprinkled with a bit of Cointreau or rum. ORANGE AND BRANDY MULLED WINE Push 12 whole cloves into 2 oranges and place them in a medium saucepan with 60g of sugar, 1/2 a nutmeg grated, and 2 whole cinnamon sticks. Add 500ml water and bring to the boil; reduce the heat to low, cover and simmer 20 minutes. Remove from the heat and cool completely; strain and discard the fruit and spices. Pour back into the saucepan and add 1 bottle of red wine and 60ml of brandy. Heat to nearly boiling but do not let boil. Serve hot in mugs with extra thin slices of fresh orange. Cheers! BLOOD ORANGE VINAIGRETTE Drizzle over a salad of red onion, toasted pecans, goats' cheese and greens - or toss it with blood orange sections, black olives and onion as a side dish to fish and grilled meats. Gorgeous! Start with 2 blood oranges: With a zester or fine grater, grate 2 teaspoons of the orange rind into a large bowl. Juice the oranges into the bowl. Mix in 2 teaspoons of sugar, 2 tablespoons of white wine or sherry vinegar, a squeeze of lemon juice, and a pinch of ground cinnamon. Slowly whisk in 200ml of olive oil. Season to taste with salt and pepper. |