Got oranges? With the abundance of oranges at the moment, it would be a crime not to make the best of this flavourful citrus fruit while it is in season. An orange is such a versatile ingredient: it can be eaten as-is, squeezed for juice or zested. It can be used to flavour marinades, spice rubs, salad dressings, sweet and savoury sauces, sorbet, mousse, ice-cream, cake and cocktails! Not forgetting marmalade! It can be eaten as part of breakfast, lunch or dinner. It makes a great snack too! I have therefore included a variety of both sweet and savoury recipes that are flavoured either by orange juice, orange zest or orange-flavoured alcohol in some way. I’ve included a few recipes that call for Grand Marnier, the popular orange-flavoured French liqueur. Luckily the 1st of June is only a week away, so if you’ve run out of alcohol during lockdown, you will be able to stock up soon!
If any of these recipes look to daunting to try by yourself, just book a culinary lesson with me!
Olive oil is not exactly an ingredient that one usually finds in ice cream, but this recipe is definitely worth a try! You can taste the olive oil without it being overpowering and it is complimented very well with the flavour of the orange. This ice cream is neither too rich or too sweet.
The combination of chocolate and orange is truely magical. It is a classic flavour combination, used and enjoyed in a variety of recipes by foodies across the world. In this souffle recipe, quality dark chocolate is combined with orange flavours to take it to a whole new level. According to Lindt Maître Chocolatier Thomas Schnetzler, creator of Lindt Excellence Orange Intense Dark Chocolate, the secret behind this classic combinaion lies in its contrast: the chocolate is rich and intense and it is balanced by the fresh, zesty tones of the orange, creating an overall experience that is both nostalgic and exhilarating.
Duck à l’orange, aka Canard a la Bigarade, is a classic French dish consisting of whole roasted duck with orange sauce. It is probably one of the most well known of all the duck dishes. It is said that it was the American chef, Julia Child, who made Duck à l’Orange famous with her popular recipe book, Mastering the Art of French Cooking (1961). Child, who was the first chef to It is believed by many that Duck à l’orange had its heyday in the 1960’s when every French restaurant served it, but it can still be found on many restaurant menu’s worldwide. Be sure to also try my recipe for Duck Breast With Orange Sauce.
Sorbet is a frozen desert made from sweetened water flavored by fruit, wine or liquor, frozen into ice and the scraped so that small ice shards. Although sorbet is usually served as a palate cleanser between courses, it can also be eaten as a dessert. Although many people think that sorbet and sherbet is the same thing, sorbet does not contain dairy ingredients, while sherbet does contain a little cream or milk to give it a richer, creamier texture. The greatest thing about sorbet is it can be frozen, thawed and refrozen over and over, without having an affect on the consistency.
Moroccan dishes often contain lemons and oranges combined with my favourite spice, cumin. Brinjal is also a typical ingredient in Moroccan cuisine, so these flavours really work well together. Be sure to read the post I did on Heleen Meyer’s Make Five/Maak Vyf Recipe Book.
The combination of polenta and almond in this cake gives it an interesting coarse texture which complements the citrus flavour. I used a Brioche cake mould, but the cake can be done in a 25 cm cake pan or spring form cake pan if preferred.