A ZEST for oranges! Perfect for perking up stir-fried prawns, sweet and tangy with seared salmon, marvellous in a rich chocolate mousse… sometimes oranges really are the only fruit
HONEY-GLAZED SALMON WITH ORANGE AND GINGER
- 2 thumbnail-sized pieces of fresh root ginger, grated or finely chopped
- 2 fat garlic cloves, crushed or finely chopped
- 4tbsp soy sauce
- 2tbsp honey
- 1 chilli, finely sliced, or a large pinch of chilli flakes
- 1 navel or blood orange, juiced, and a few long pieces of zest
- 1tbsp olive oil 4 salmon steaks
- 200g (7oz) rice
- 4 heads of bok choy, halved
- 2tbsp mixed sesame seeds (optional) Sliced spring onions, to serve (optional)
Searing the salmon steaks gives them a wonderful crispy finish, but you can grill them if you prefer
Place the ginger, garlic, soy, honey, chilli and orange juice and zest in a small pan. Stir and bring to the boil. Cook for 2 minutes, for the flavours to infuse.
Heat the oil in a frying pan and fry the salmon for 2 minutes on one side, then flip over and cook for 1 minute. Pour the ginger and orange marinade over.
Cook for 1-2 minutes, until cooked to your liking. Allow to rest in the pan for 5 minutes.
Meanwhile, cook the rice according to the packet instructions, and steam the bok choy. Transfer the salmon to plates and pour the juices over.
Sprinkle with sesame seeds and spring onions, if using, and serve with the rice and bok choy.
ORANGE AND PASSION FRUIT CURD WITH MERINGUES
Makes approx 600ml (1pt)
- 3 passion fruit
- 100g (3½oz) unsalted butter, cubed
- 225g (8oz) golden caster sugar
- Juice of 4 navel or blood oranges to measure 400ml (14fl oz), plus a few strips of zest
- 3 large eggs
- Mini meringues, to serve
Cut the passion fruit in half and, using a spoon, scoop out the pulp into a food processor. Whizz briefly to loosen the seeds.
Strain through a sieve into a heatproof bowl, pushing the pulp through. Reserve 2tsp of the seeds and discard the rest.
Add the butter, sugar and orange juice to the pulp and set the bowl over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until the butter has melted.
Whisk in the eggs and heat slowly, stirring gently, for 10 minutes, or until the curd mixture is thickened and coats the back of a spoon. Stir in the reserved seeds.
Cool slightly, then cover the top with clingfilm or pour into a sterilised jar and refrigerate for 1 hour.
To serve, spoon over the meringues and sprinkle with the strips of zest.
STIR-FRIED SESAME GARLIC PRAWNS WITH ORANGE
- 2tbsp sesame oil
- 4 large garlic cloves, sliced
- 1 thumbnail-sized piece of fresh root ginger, finely sliced
- 1 pepper, deseeded and finely sliced
- 125g (4½oz) fine green beans, trimmed
- 4 spring onions, finely sliced
- ½tsp Chinese five spice
- 1 rounded tbsp cornflour
- 150g (5½oz) large prawns, peeled but tails left on (optional)
- 2tbsp teriyaki sauce
- 1tbsp honey
- Juice of 1 navel or blood orange
- 150g (5½oz) straight-to-wok noodles
- 1tbsp sesame seeds, toasted
- A small handful of coriander, chopped
This works with chicken pieces too – just stir fry that chicken for a couple of minutes extra to ensure it’s cooked through
Heat 1tbsp of the oil in a wok or non-stick pan and sauté the garlic and ginger for 1 minute.
Add the pepper, beans and spring onions and stir-fry over a high heat for 3-4 minutes, until slightly softened but still a little crunchy. Transfer to a plate.
In a small bowl, mix together the Chinese five spice and cornflour. Add the prawns and mix well to coat.
Heat the remaining oil in the wok and add the coated prawns. Stir-fry for 3 minutes, or until almost cooked through.
Mix together the teriyaki sauce, honey and orange juice, and add to the wok. When it begins to bubble and thicken slightly, add the vegetables. Stir well, then separate the noodles into the wok.
Stir-fry for 1-2 minutes, until everything is piping hot. Pile on to a large serving dish, sprinkle with the sesame seeds and coriander and serve immediately.
ZESTY CHOCOLATE ORANGE MOUSSE POTS
- 3 gelatine leaves
- 6 egg yolks
- 75g (2¾oz) light brown sugar
- 200ml (7fl oz) full-fat milk
- 400ml (14fl oz) double cream
- 100g (3½oz) 70% cocoa solids dark chocolate, very finely chopped
- 30g (1oz) cocoa powder
- 1 navel or blood orange or clementine, finely zested
Top with clementine slices or chocolate shavings if you prefer. For a stronger flavour use 85 per cent dark chocolate.
Soak the gelatine in a small bowl of cold water and set aside.
Whisk the egg yolks in a bowl. Place the sugar, milk and 250ml (9fl oz) of the cream in a pan and heat gently, stirring, until it reaches boiling point. Gradually whisk the cream mixture into the egg yolks, then return to the pan.
Cook over a gentle heat until the mixture thickens slightly and coats the back of a spoon. Remove from the heat.
Add the chopped chocolate, cocoa and three-quarters of the orange zest, and whisk until well combined and the chocolate has melted.
Remove the gelatine from the water and add to the chocolate mixture. Stir until dissolved and well mixed. Allow to cool to room temperature.
Whip the remaining 150ml (5fl oz) cream to soft peaks and gently fold through the mousse. Spoon into ramekins or small bowls, cover and chill in the fridge for 2 hours, or until set.
Sprinkle with the remaining grated zest before serving.
OLLY SMITH – Our bubbly drinks expert
MAGIC WITH MERINGUE
Asda Extra Special Asti (7%) – £7.50
The bubbles in this frothy, fruity fizz mimic the fluffiness of meringue, and the flavour is sherbet-like and grapey… a fragrant jewel that’s a win with the orange and passion fruit pud.
Samos Vin Doux (15%), Waitrose – £8.99
This hidden gem from Greece is glossy and gorgeously luscious. Sweet without being too cloying, it has an orange blossom scent that goes perfectly with the chocolate orange mousse pots.
Aldi Specially Selected South African Rhone Blend 2021 (13.5%) – £6.99
A cracking blend of grenache, roussanne and marsanne, this has a tantalising tropical vitality that suits spicy food to a tee. Unmissable value.
Morrisons The Best Alsace Pinot Gris 2021 (13.5%) – £9
This lush white from Alsace is rich and sleek, with more rounded fruity flavours than most – just what you need to take on the salmon recipe’s sweet honey glaze.
SUPER WITH SHELLFISH
Sainsbury’s Taste the Difference South African Grenache Gris 2021 (14%) – £10
As pristine and fruity as a freshly picked pear, this white is ace for shellfish and salads with orange-tinged sauces and dressings.
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