can­died blood or­ange peel

8 blood or­anges 1½ cups (375ml) wa­ter 2½ cups (550g) white (gran­u­lated) sugar

donna hay - - BLOOD ORANGE -

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.

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