Brandied Oranges 8 oranges – peel and cut into chunks. Boil 1 cup water and 1 1/2 cups sugar for 2 minutes or until dissolved then cool.
Add 1/4 cup brandy, 2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
Citrus Crumble Chop up 3 oranges, mandarins or grapefruit – add to pie dish. Sprinkle with ½ cup dried fruit eg cranberries, craisins or currants & 3 pieces finely chopped glace ginger Crumble Top: ½ cup each of brown sugar, SR flour, coconut, rolled oats, 1 zested orange
Bake 180°C until the top browns – serve with custard, cream or ice-cream.
Semolina Orange Cake 2 oranges (if small use 3) – ¼ & peel oranges – Chop & remove seeds. Place in large jug and add just enough boiling water to almost cover. Microwave uncovered on high for 10 minutes or until tender. Cool. Drain & strain. Blend remainder until smooth. ( just squash it with a spoon in strainer, turn the strainer upside down over a bowl and bump the pulp into bowl). Beat 185gm butter and 1 cup castor sugar Add 3 eggs – one at a time. Stir in 1/2 cup semolina, 1 cup almond meal, 1 teas. baking powder and orange puree. 22cm round cake tin, greased and bottom lined with paper Pour into pan. Bake in slow/mod oven 160 degrees or 150 degrees fan forced for 1 hour. Stand 5 minutes. While cake is standing, make syrup.
Dissolve ½ cup castor sugar in 1/3 cup water on low heat and then bring to boil. Boil for 1 or 2 mins. Turn cake out onto wire rack. Cool for 5-10 minutes then pour over hot syrup. Cool. Sprinkle top with icing sugar just before serving.
Flourless Orange Cake Place 2 oranges in a saucepan and cover with water and boil for as long as it takes to become soft enough to be able to pierce with your finger. Remove and allow to cool then process in a blender until the pulp is smooth (skin and all) Measure 180gms of orange pulp.
Beat 5 eggs and 200gms castor sugar until well combined then mix in orange pulp, 200gms almond meal and ½ tsp baking powder. Bake in a cool oven for one hour.
Citrus marinade for white meat – chicken/pork Mix ¼ cup green Calamansi Cumquat juice with ½ cup soy sauce and garlic and black pepper to taste. Marinate for 2 hours+ before BBQing. This recipe was given to me by a lass from the Philippines and she said they use their cumquats when they are green.
Freezing your lemons Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted. How can you use the whole lemon without waste? Simple..place the washed lemon in your freezer. Once the lemon is frozen, get your grater and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods. Sprinkle it on your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes, instant noodles – the list is endless. All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before. Most likely, you only think of lemon juice and vitamin C. What’s the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes? Lemon peel contains as much as 5 to 10 times more vitamins than the lemon juice itself.