HOW TO SURVIVE A GLUT OF… ORANGES
ORANGE ALMOND TART is a delicious treat for afternoon tea or as a smart finale to a rich dinner. Serves 6
INGREDIENTS • 1½ sheets sweet short-crust pastry • 100g butter, softened • 100g caster sugar • 2 eggs, beaten, at room temperature • 10g flour • 100g ground almonds • 1 tablespoon grated orange zest • 1 teaspoon vanilla essence
METHOD Preheat the oven to 180ºc. Line a tart tin with 1 sheet of pastry. Cover with baking paper, add rice or beans, then blind bake until light golden brown – it takes about 20 minutes. Remove the beans/rice and paper, then return to the oven for 5 more minutes to crisp up the base. Beat butter and sugar together until pale. Add beaten eggs and flour. Fold in almonds, orange zest and vanilla essence. Pour mixture into the tart case to about 1cm from the top. Slice the ½ sheet of pastry into 1cm strips and arrange in a lattice on top. Bake until golden brown and set. Cool slightly before serving.
Or try ORANGE GRANITA WITH STAR ANISE. A granita can be a fat-free dessert or a palate cleanser between courses. It’s easy to make and can be adapted using other fruit juices such as watermelon, apple and berry. Serves 6.
INGREDIENTS • ½ cup sugar • ½ cup water • 2 star anise pods • 1½ cups freshly squeezed orange juice • Grand Marnier liqueur to serve (optional)
METHOD Heat sugar, water and star anise together in a pot until just boiling. Remove star anise, then add orange juice, pouring it through a strainer to remove any pips and pulp. Transfer to a shallow container and freeze, working over with a fork every 20 minutes until frozen to obtain the granita texture. Spoon into glasses with a dash of Grand Marnier in the bottom, and garnish with a mint leaf.
ORANGES WITH BRANDY CARAMEL is quick and easy to make. Sweet and juicy navel oranges are perfect. Serves 4.
INGREDIENTS • 2 oranges • 100g butter • 100g brown sugar • 50ml water • 3 tablespoons brandy
METHOD Peel oranges, slice fruit widthways and arrange on a serving platter or in a bowl. To make the brandy caramel, melt butter and sugar together in a pot over a low heat. Allow the mixture to form a paste, then add water and brandy. Bring to the boil and simmer for 1 minute before pouring over the oranges. Serve with vanilla ice cream.
VARIATIONS • Make a brandy butterscotch sauce by swapping the water for 100ml cream. • If you like chocolate and orange flavours together, scatter pieces of dark chocolate over the fruit, then pour the hot sauce on top. Or try serving the oranges and sauce on the side with chocolate brownies. • To make this dish child friendly, just leave the brandy out of sauce.
Fancy PARSNIP, ORANGE & ALMOND MUFFINS? Using vegetables in sweet dishes might seem strange. But once you’ve given it a go you’ll wonder why it’s taken you so long to discover this whole new realm of culinary delight. Makes 12 big muffins.
INGREDIENTS • 2 cups parsnip purée (see below) • 4 eggs • 1½ cups sugar • 1 cup vegetable oil • zest 2 oranges • 3½ cups flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 2 teaspoons cinnamon • ½ cup almond flakes
METHOD Preheat the oven to 180ºc. Combine parsnip purée, eggs, sugar, oil and grated zest. In a separate bowl sift together flour, baking soda, baking powder and cinnamon. Fold the wet and dry ingredients together gently, taking care not to over mix as this will result in hard muffins. Pour batter into muffin cups, sprinkle over sliced almonds, then bake for about 20 minutes until golden brown. Remove from the oven and transfer to a cooling rack.
PARSNIP PUREE Peel and chop 3 parsnips. Preheat the oven to 180ºc. Put the parsnips and ¼ cup water in an ovenproof dish with a lid and bake until soft. Drain and process or push through a sieve or mouli. The purée freezes well too. Makes about 2 cups.