candied blood orange peel
8 blood oranges 1½ cups (375ml) water 2½ cups (550g) white (granulated) sugar
Using a small sharp knife, peel the oranges (reserve the flesh for another use). Remove the white pith and discard. Slice the peel into 4mm-wide lengths. Place a medium saucepan of water over high heat and bring to the boil. Add the peel and cook for 8–10 minutes or until tender. Drain well.
Place the water and 1½ cups (330g) sugar in a medium saucepan over high heat and bring to the boil. Add the peel and cook for 15–18 minutes or until the peel is translucent. Drain, spread over a wire rack and set aside for 2 hours or until firmed and dry.
Toss the peel in the remaining sugar. MAKES 2 CUPS. Note: Store this peel in an airtight container for up to 2 weeks. caraway and blood orange tart ¼ cup (30g) almond meal (ground almonds) 1.5kg blood oranges, peeled and thinly sliced ½ cup (110g) white (granulated) sugar 1 egg, lightly beaten caraway pastry ¼ teaspoon caraway seeds 1½ cups (225g) plain (all-purpose) flour ¼ cup (55g) caster (superfine) sugar 60g cold unsalted butter, chopped 40g cold lard, chopped 2 teaspoons apple cider vinegar ¼ cup (60ml) iced water To make the caraway pastry, place the caraway seeds in a mortar and pound with a pestle until fine. Place the caraway, flour and sugar in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles coarse crumbs. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Turn out and lightly knead to bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
Preheat oven to 220°C (425°F). Roll out the pastry on a sheet of non-stick baking paper to a 3mm-thick 32cm circle. Sprinkle the almond meal over the pastry, leaving a 5cm border. Place the orange and sugar in a large bowl and toss to combine. Top the pastry with orange and fold over the edges. Brush the pastry with the egg. Place the tart on a large baking tray and cook for 20–25 minutes or until golden brown. Serve. SERVES 6–8.