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Easy Orange Recipes
Touches of orange perk up earthy dishes, especially puy lentils. Grilled slices look very cheffy in sauces and draped on roast meats. Decorate winter cakes and drinks, in particular, with slices, zest or curls: see pic, right, of an orange frozen cocktail at London restaurant Iddu (apparently highly delicious, according to our roving reporter)
Choose shiny heavy oranges, and scrub well before zesting or peeling — or use Sevilles (which are usually unpolished). The Seville orange season is short, from December to February, so it’s best to make enough marmalade for the whole year while you can (scroll down for marmalade-making video). But if you don’t have the time, you can still put some by — Sevilles freeze perfectly well.
§ DRESSED: MFK Fisher describes an Italian restaurant at which the head waiters ‘would peel an orange at your table with breathtaking skill and speed, slice it thin enough to see through, and serve it to you doused to your own taste in powdered sugar and any of a hundred liquors.’ (The Art of Eating, Macmillan 1937)
§ Try stuffing a chicken, or any game bird, with black olives and slices of orange. It can taste quite strong, but good.
§ TRUFFLES: Melt dark chocolate and mix it with cream to form a ganache, along with orange zest and a little orange juice. Form into bite-size spheres, roll in cocoa powder, and chill. For total decadence, buy some edible gold leaf and use tweezers to press shreds of edible gold leaf over the surface of the truffles
§ SALAD: Mix blood orange, beetroot, winter leaves, soft cheese, pine nuts & parsley
§ WITH FOWL: Orange sauce may be predictable, but is still the perfect accompaniment to duck; serve with watercress dressed in walnut oil. Stuff a roast chicken or guinea fowl with chopped black olives and oranges, butter, orange zest & juice. Strong flavours but good ones!
§ TAGINE: Catch a taste of Morocco with a lamb or chicken tagine, with plenty of orange
§ GRILLED: Halve some oranges, spread with honey, sugar and/or cinnamon, and grill. Blood oranges are especially good done this way
Here is one of our fave cookery vids. Titli may appear to be completely crazed, but you can’t fault her marmalade. There really is nothing quite like home-made Seville orange marmalade, thick or thin cut; the Welsh Food Box Co suggests you add a splash of whisky for extra punch:
For more informative, or amusing, vids, try our YouTube channel.
Our wine buff, Richard J Smith of the Wine School of Cheshire says: Duck à l’orange traditionally works a treat with a not-too-heavily-oaked Chardonnay, or a light Pinot Noir. For bolder spirits, the sweet orange sauce also matches aromatic whites such as Alsace Gewürztraminer, or splash out (£35+) on oak-aged Condrieu — a gem from the Rhône, made of Viognier grapes.
Chocolate and orange is a divine combination, to which I have only one answer: Essensia Orange Muscat by the Quady Winery in California. Aged for three months in French oak, the nose is full of orange and apricot, and at a boozy 15% ABV it was made for a truly devilish, delicious chocolate orange dessert!
The story goes that marmalade was invented in 1700, when a storm damaged Spanish ship, carrying Seville oranges, sought refuge in Dundee harbour. The cargo was sold off cheaply to James Keiller, a down-on-his-luck local merchant, whose wife turned it into a preserve.
The most famous orange-seller is Nell Gwyn, mistress of Charles II. This royal connection gave rise to a brief craze for orange perfume, as well as the fruit, in fashionable circles.
Many thanks to the Welsh Food Box Co for additional information. Welsh Food Box is one of our distributors in South Wales; if you live in the area, take a look at their organic vegbox operation.
We hope the above ideas might provide some inspiration. We do update entries, so check back any time. Click HERE for more ingredients. NB. If you like what we write, consider taking out a SUBSCRIPTION. The Taster is completely independent, receiving no funding from any supermarket or other corporate parent, so we rely on our readers to keep going. Many thanks!