FOODIES

A new local gin on the block, cool ways to enjoy ruby grapefruit, and a heavenly curry buffet…

Three juicy ways with ruby grapefruit

3 JUICY WAYS with grapefruit

1 GRAPEFRUIT HEALTH JUICE Ruby Grapefruit is a fantastic winter fruit with loads of immune enhancement properties such as vitamin A and C, lycopene and beta carotene. It’s zesty and lovely to enjoy as is, in wedges (though you’d have to remove the pith first), but if you prefer it in a drink, try this: In a blender or juicer, blitz the zest and segments of 1 grapefruit, 2 carrots, 1 celery stick, a finely chopped knob of ginger and 1-2 tbsp honey till liquidised. Add a dash of water if it’s too thick, and serve with ice and a garnish of fresh celery. Makes 1 super-refreshing cup (250ml).

2 GRAPEFRUIT CAKE Preheat the oven to 180ºC and grease the base of a spring-from cake tin. Sprinkle the base with 1-2 tbsp brown sugar. Peel and slice 1 ruby grapefruit and arrange the slices on the base of the tin. Whisk up 200g softened butter with 1 cup brown sugar until pale and creamy; add 4 beaten eggs and continue whisking until they’re all incorporated. Fold in 200g self raising flour, 50g ground almonds, a pinch of salt and the zest and juice of 1 ruby grapefruit. Pour the batter onto the prepared grapefruit slices and bake for 50-60 min until golden and firm to the touch. Leave to cool slightly, but while still slightly warm, turn the cake out onto a serving plate and prick holes in it with a skewer. Make a glaze by heating the juice of 1 grapefruit in a pan with 3 tbsp sugar and 2 tbsp water for 1-2 min. Spoon this over the cake while it’s warm and garnish with toasted flaked almonds. Serves 8-10.

3 STICKY CHICKEN TRAY BAKE Season 4 chicken thighs and 4 drumsticks with salt and pepper. Place on a greased roasting tray. In a bowl, mix together 2 tbsp white balsamic vinegar, 2-3 tbsp honey, 1 tbsp chopped ginger, 1 chopped red chilli, 1 tbsp chinese 5 spice and the juice of 1 ruby grapefruit. Pour the sauce over the chicken and bake at 180ºC. Keep basting with the pan juices at 10-minute intervals, until the chicken is tender (about 40 min). Serve with a warm winter salad.