Turkey thigh is a great alternative to cooking the whole bird. It’s big enough to feed 4 and it’s all tasty dark meat (my preference). This one-pot meal combines classic fennel and orange flavours with lavender, a commonly used herb in French cooking. When cooked, lavender loses some of it’s floral notes but be careful…… Continue reading roasted turkey with fennel, orange and lavender
Tag: orange
duck with orange sauce
Duck a l’orange is thought to have originated in Tuscany where it was served to the Medicis. It migrated to France, perhaps when Catherine de’ Medici married into the French court, and eventually became a classic there. It was a favourite in the UK and the US in the 1960s and, although less fashionable today,…… Continue reading duck with orange sauce
stracciatella ice cream
Full of crunchy shards of dark chocolate, the flavour of the ice cream itself is a balance of orange and vanilla. Inspired by a recipe from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf, this version uses no eggs, à la Jeni Britton Bauer. To make the ice cream mixture measure…… Continue reading stracciatella ice cream
lemon panna cotta with oranges in syrup
This zingy lemon panna cotta pairs beautifully with the sweetness of orange segments in a honey and cardamom syrup. It’s an impressive dessert that can be made ahead of time. To make the panna cotta, first place 3 sheets of gelatine (15g or .53 oz) in some cold water for 10 minutes. Meanwhile, place 300ml…… Continue reading lemon panna cotta with oranges in syrup
yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup
For the finale of our Summer Solstice feast Deborah made this cake from Crazy Water, Pickled Lemons by Diana Henry. With classic Middle Eastern flavours it was a perfect way to end the meal. For the biscuit base, bash 150g (5 ½oz) of sweet biscuits and 55g (2oz) blanched almonds together in a plastic bag using a…… Continue reading yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup
salty-sweet orange and tahini pretzels
Another delight from Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich and my first (rustic) attempt at pretzels. Mix together 200g (7 oz) of strong white flour, 150g (5⅓ oz) of plain flour, ½ a teaspoon of salt and 3 tablespoons of icing sugar. Warm 140ml (4¾ fl oz) of milk to blood temperature…… Continue reading salty-sweet orange and tahini pretzels
orange passionfruit sorbet
Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed. When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which…… Continue reading orange passionfruit sorbet
flan de naranja
This cake-sized flan (or creme caramel) is flavoured with oranges, cinnamon and vanilla. Choose an oven dish with a 10-cup capacity and a flat bottom for the flan. To make the caramel, place 1½ cups of sugar and 3 tablespoons of water in a saucepan over medium heat. Stir until the sugar is dissolved then continue to…… Continue reading flan de naranja
flourless orange and almond cake
Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert. First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open…… Continue reading flourless orange and almond cake
michelle picker cooks 