Orange recipes

The spring has begun, but the gloomy weather and the feeling of a long winter are still here. You still feel unwell, tired and sleepy

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The spring has begun, but the gloomy weather and the feeling of a long winter are still here. You still feel unwell, tired and sleepy. What should you do about it? Make yourself feel better! You can do it with dishes made from the favourite fruit of all optimists – orange.

Piquant oranges

Ingredients:
(serves 4)
2 red onions
4 oranges
150 g cheese
2 tbsp sugar
3 tbsp red wine vinegar
1 pinch salt
1/2 tsp pickled pepper seeds
4 tbsp sunflower oil
a few walnuts

Cooking: Cut the onions into rings. Peel the oranges removing all the skin and pith. To do this, cut off the thick edge then remove the pith. Cut the cheese into small triangles. Put the oranges, the onions and the cheese on the plates. Heat the sugar in a small pan until it gets a little brown, add the vinegar and bring to the boil. Stir the salt and the pepper in the sunflower oil and add to the sugar and vinegar. Pour the oranges with the sauce and serve garnished with the walnuts.

Oranges u strawberries carpaccio

Ingredients:
(serves 4)
5 large oranges
400 g large strawberries
20 ml orange liqueur
sugar
mint or lemon balm for garnishing

Cooking: Peel 4 of the oranges remove all the skin and pith. Cut into 3-5 mm circles. Collect the juice. Rinse the strawberries and dry with paper towels. Remove the leaves. Cut into thin slices. Lay the fruit out on a big dish – first the oranges, then the strawberries. Squeeze the remaining orange, add the collected juice, the orange liqueur and the sugar. Pour over the carpaccio. Garnish with the mint or the lemon balm.

Orange soup

Ingredients:
(serves 4)
200 g oranges
50 g sugar
50 g wine
20 g cream
10 g potato starch
1 litre water

Cooking: Chop the orange zest finely, add the water, boil 5-10 min and strain. Dissolve the sugar. Add the starch and the wine. Bring to the boil and add the peeled and segmented oranges. Before serving, add the cream to the plates with the soup.

Duck breast with orange sauce

Ingredients:
(serves 4)
2 duck breast fillets (about 300 g each)
salt
ground black pepper
1 orange
20 ml orange liqueur
125 ml cream
150 g soured cream
mint leaves for garnishing

Cooking: Season the meat and fry on a heated frying pan without any oil 7 min on each side (starting skin down) until brown. Rinse and dry the orange. Grate the zest and squeeze the juice. Boil the cooking juices with the orange juice and the liqueur until reduces in volume. Add the cream, the soured cream and the seasonings. Stir in the zest. Serve the duck with the sauce.

Oranges in batter

Ingredients:
4 oranges
1 cup powdered sugar
450 g sunflower oil
for the batter: 1 cup flour
5 yolks
6 tbsp cream
5 egg whites
salt

Cooking: Segment the oranges and remove ant pips. Dip in the sugar, then in the batter and deep fry. Take out with a slotted spoon and dry on paper towels.

Fennel u orange toasts

Ingredients:
(serves 2-4)
4 x 2.5 cm slices bread with bran
4 oranges
sunflower oil
20 g (4 tsp) olive oil
2 fennels
salt
mint for garnishing

Cooking: Cut off the crust from the bread to make square slices about 7.5 cm. Carefully cut out the middles to make them look like “frames”. Heat the oil in a frying pan and fry the bread a little until golden. Dry and chill on paper towels. Peel and slice the fennel reserving the greens. Put in a bowl. Peel and segment the oranges removing any pips. Add any juice to the fennel. Combine the oranges and the fennel. Add the olive oil and salt. Mix well. Put the mixture inside the bread frames and garnish with the mint and the fennel greens. Tip: Serve with lettuce or chopped cabbage. You can substitute white bread or grained bread for the bread with bran. You can also substitute two pink grapefruits for the oranges. The filling can be prepared beforehand and kept in the fridge, but it should be put into the bread right before serving.

Stuffed oranges

Ingredients:
(serves 4)
4 big oranges
1/8 litre white wine
50 g sugar
6 gelatine plates
1 egg
8 cherries and mint leaves for garnish

Cooking: Cut the orange crosswise in two parts and squeeze carefully. Remove the pith and the remaining pulp with a teaspoon. Put the zest aside. Add water to the juice to make 0.5 litre. Add the sugar and warm the juice in the pot, but do not bring to a boil. Soak the gelatin in water according to the instructions on the pack. Add the gelatine into the hot orange juice, whisk till the gelatin dissolves. Take the pot off the heat and chill down. Separate egg white from yolk. Stir in the yolk with a whisk into the still warm mixture. Chill down a bit and put the mass in the fridge for 20-30 min till it starts thickening. Whisk the egg white and add it to the jelly. Put the jelly into the orange peel and put in the fridge for 2 hours. Garnish each with mint and cherry.

Orange marmalade

Ingredients:
3 lemons
oranges (1.8 kg total weight of fruit)
850 ml water
about 1.8 kg sugar
10 g butter

Cooking: Rinse and peel the fruit. Slice (not finely) the oranges and lemons, put them in a pot with the pips, pour with the water and bring to a boil. Cover the pot and cook at a low heat for 1-1.5 hours till the fruit become soft. Pour the marmalade into a scalded muslin bag and leave to hang for a night to drain the juice. The next day measure the amount of the juice and add 450 g sugar for each 570 ml of juice. Pour the juice into the pan, add the sugar and melt at a low heat, bring to a boil and cook at a high heat for approximately 15-20 min till thick. Stir in the butter. Pour the chilled marmalade into clean warm jars, close.

Fennel u orange salad

Ingredients:
(serves 4 to 6)
1 red onion
6 oranges without pips
2 young fennel roots
salt, freshly groung pepper
1 lemon and 1 orange juice, grated zest
1/2 orange, thoroughly rinsed with hot water
6 tbsp natural highest quality olive oil

Cooking: Advice: rinse thoroughly the oranges and lemons with hot water, after that you can use the zest. Peel and slice the onion into rings. Put into fresh cold water for 5 min, then take out. Water makes onion taste milder. Slice the orange into rings 0.5 cm thick. Rinse the fennel roots and slice the same way. Mix the fruit and vegetables, season with a little salt and much pepper. Pour them with orange and lemon juice with grated orange zest and dress with tender olive oil.

Orange cakes

Ingredients:
(serves 4)
18 g gelatine
1 pink grapefruit
1 orange
40 g sugar
750 ml orange fresh
200 g freshly frozen raspberry
75 g bitter chocolate icing
orange zest strips
oil

Cooking: Soak the gelatin. Peel the grapefruit and the orange. Segment, remove the pith. Put the segments into 4 small bowls. Mix the sugar with 2 tbsp juice and boil down. Add 200 ml juice and the gelatine. Add the remaining juice and chill for 30 min. As the juice starts to thicken, put it on the fruit. Chill for 4 hours. Puree and sift the raspberries. Butter the foil. Melt the icing, put it in a bag for freezing and cut the corner. Put the chocolate threads on the foil. Put the cakes on the dressing and garnish with chocolate threads and zest.

Bon appetite!