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Blood Oranges |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 10 July 2013 at 14:10 |
Wow. Wonderful blood oranges. Thak u Ann; Brook for lovely salad & Ahron.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looks nice, Ahron!
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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this is the marmalade i did
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ann,
Very lovely ... Sicilian Blood oranges are spectacular. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Anything with crepes is fine with me!
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Hungry
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'm not big on deserts, Anne. But that one sure appeals. Great flavor profiles without being overly sweet.
Of course, now I have to wait until blood oranges are back in season in this part of the world. :>( |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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I do a marmalade from Cape lemons as a test
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Ahron
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I really love the idea of the burnt orange sauce ~
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Blood Orange Curd Crepes with Ice-Cream & Burnt Orange Sauce Blood-Orange Curd 110g caster sugar 4 egg yolks 125ml blood-orange juice 250g unsalted butter, chopped Crepes 1 cup plain flour ½ cup caster sugar, plus 1 tbsp 1½ cup milk 1/4 cup unsalted butter, melted, plus extra for brushing 2 egg yolks ½ cup blood-orange juice vanilla-bean ice-cream, to serve Make curd: Place sugar and egg yolks in a heatproof bowl
over a pot of simmering water; whisk until sugar dissolves and mixture is light
and fluffy. Slowly add orange juice, whisking until incorporated. Gradually add
butter; whisk until melted. Whisk for 4-5 minutes, or until mixture coats the
back of a spoon. Set aside to cool at room temperature. Make crepes: Place flour, 1 tablespoon sugar, milk,
butter, and egg yolks in a bowl; whisk until smooth and runny. Pour batter into
a jug. Heat a 22cm nonstick pan over medium heat, brush with extra butter and
pour in batter to thinly cover the pan’s base. Cook for 1-2 minutes on each
side. Flip onto a plate; repeat with remaining batter. Wipe pan; add 1/2 cup
caster sugar with 2 tablespoons water. Cook, stirring, until sugar melts.
Continue to cook until sugar turns a deep golden colour. Add orange juice; mix
until combined. Spread crepes with curd and fold. Top with ice-cream and
burnt-orange sauce. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Those sure look good! I wasn't able to get the link to work earlier, so I am glad that you posted it!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Look what I just learned how to do !
Blood Orange Shrewsbury Biscuits Use luscious red-fleshed blood oranges in a sweet jam to fill these delicious Shrewsbury biscuits. Pop the kettle on, sit back, and enjoy! Makes 12 Blood-Orange Jam 5 blood oranges 4 cups raspberries 1½ cups white sugar Biscuits 125g butter ½ cup caster sugar 1 egg 1 tsp vanilla extract 1½ cups plain flour ½ tsp baking powder ½ cup desiccated coconut icing sugar, for dusting To make blood-orange jam: Squeeze juice from the oranges to make 4 cups. Place juice, raspberries, and white sugar into a heavy-based pot and stir to combine. Bring to the boil, then reduce to a simmer. Simmer for 35-40 minutes, or until jam thickens. Preheat oven to 180°C. To make biscuits, place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until mixture is pale and creamy. Add egg and vanilla, and beat until well combined. Add flour, baking powder, and coconut, and beat for another minute. Refrigerate for 30 minutes. Divide dough into 2 portions and roll out each portion between 2 sheets of baking paper to a 3mm thickness. Using a 7cm fluted cookie cutter, cut out 24 rounds and place on baking trays lined with baking paper. Using a 4cm cookie cutter, cut rounds from the centre of half the biscuits and discard. Bake for 8-10 minutes, or until just golden. Let cool. Spread solid rounds with jam and top with cut-out rounds. Sprinkle with icing sugar to serve. |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Well the mint is right next to the tree so this is on the to do list for the weekend (after the oxtail challenge) Thanks.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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very possible - but it is has a star of its own on the north-african board now!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I thought I had, too, Ron. But couldn't find it. Maybe it's buried in one of the far-ranging discussions about the Maghreb?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Brook - I thought that you had posted that outstanding-looking recipe before in North Africa, but I didn't see it there, so I copied it over there. I am a fan of this one ~
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Blood oranges, just as with the regular kinds, are used all over North Africa. Here, for instance, is a salad recipe from Tunisia:
Orange & Mint Salad 6 blood oranges, peeled, pith removed 2-3 tsp orange-blossom water 2 tbls orange peel, cut into fine matchsticks 3 tbls super fine sugar About 3'4 cup water Leaves from a bunch of fresh mint, finely shredded 3 1/2 oz blanced almonds, slice, to cecorate Slice the peeled oranges thinly, removing any seeds. Arrange in a glass bowl and sprinklw with the orange-blossom water.* In a small saucepan, mix together the remaining ingredients and simmer over low heat for 15 minutes. Pour the sauce over the oranges and decorate with the almonds. *I usually cut the oranges into supremes, rather than slicing them. |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Oh yes! Marmalade - thanks. I will do that.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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I will do
1. orancello (like lemoncello just with oranges ) 2. Orange marmalade 2 Kg orange 2 Kg sugar Preparation: Wash the oranges and poke them lightly with a fork. Transfer to a large bowl and cover with water. Place at least a day or night. The next Peel the oranges (carefully remove the white skin layer adjacent to Perry). Throw the peels except the three orange peel, cut into thin strips . Bring water to a boil in a small saucepan. When the water is boiling put the strips in, bring to a boil again, cook for five minutes and strain. Slice the oranges and disposed pips . Transfer the oranges in a large pot and add sugar Net weight fruit. Bring to a boil, reduce heat and continue cooking for half an hour, stirring. Add the strips . Continue cooking for another ten minutes and remove from heat. When cool transfer it into a jar and wait until completely cold before sealing the jar lid. yummy
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Ahron
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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My tree is now mature... and laden!
Blood Orange and Almond Filo Tart Need a quick
dessert to whip up? This blood orange and almond filo tart will make you look
like a star. All you need is a few seasonal ingredients, and voila! Serves 6 100g butter,
softened, plus 1 tbsp
extra 1/4 cup
butter, melted ½ cup icing
sugar 2 egg yolks 2/3 cup
almond meal, toasted 8 sheets
filo pastry ½ cup
marmalade 2 blood
oranges, peeled and sliced 1 egg,
beaten 2 tbsp sugar crème
fraîche, to serve 1 Preheat
oven to 180°C. 2 Place
100g softened butter and icing sugar in the bowl of an electric mixer; beat for
8-10 minutes. Add egg yolks one at a time; beat until pale and fluffy. Fold in
almond meal; set aside. 3 Lay 1
sheet of filo pastry on a baking tray lined with baking paper. Brush filo with
melted butter; repeat, stacking remaining pastry layers. Spread marmalade over
pastry, leaving a 4cm border around the edge. Spread almond cream evenly over
marmalade. Fold in edges and refrigerate for 30 minutes. 4 Layer
orange slices on top of the tart and brush pastry with beaten egg. Sprinkle
with sugar and dot with remaining tablespoon of butter. 5 Bake
for 30-35 minutes, or until golden and cooked through. Serve with crème
fraîche. ...but I feel like I need something more, and inspiration has vaporised... These fruit are visually pretty and oh so sweet. Well last week they weren't so sweet but today one on the north side of the tree just dropped in my hand and is perfect... remember we are 180° opposite
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