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Cooking, Recipe and Food Blog

Chicken and Orange Salad

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Chicken and orange salad is a textured salad recipe which makes use of fruits and nuts. It has a citrusy taste and a bit of sharp flavor from the onions. If red onions are too strong, you may use white onions instead.

 

Serves 4

Ingredients:

2 oranges

400g cooked chicken, thinly sliced

310g can corn kernels, drained

200g mixed salad leaves

1 small red onion, thinly sliced

1/2 cup low-fat natural or unflavored yoghurt

2 teaspoons mango chutney

2 teaspoons mild curry paste

1/3 almonds, coarsely chopped

 

Slice off the base of each orange. With a sharp knife, remove the skin and the white membranes. Hold the orange over a bowl while peeling in order to catch any juice. Cut the orange along the membranes in order to get the segments easily. Reserve the juice.

Place the chicken, corn, salad, onions and orange segments in a large salad bowl.

In a small bowl, combine the chutney, yogurt, curry paste and orange juice. Mix well. Pour the dressing over the salad. Gently toss to combine. Sprinkle the pistachios over it and serve immediately.

Refrigerate it if you decide to prepare it ahead of time. Add the almonds just before serving.

 

Image from  stu_spivack

 

Asian Short Ribs

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Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.

 

Serves 6

Ingredients:

2 kg beef short ribs, cut into 2 inch pieces

1 cup soy sauce

3 tablespoons Japanese rice vinegar

2 tablespoons minced garlic

1 lemongrass stalk, halved and crushed

1 tablespoon minced ginger

2/3 cups brown sugar

6 cups water

1/2 cup sliced spring onions

1/2 teaspoon cayenne pepper

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon orange zest

1/2 cup hoisin sauce

 

Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl.  Serve immediately.

 

Photo Courtesy Of: naotakem

Chocolate and Orange Cupcakes

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Chocolate orange cupcakes are fruity treats for those with a sweet tooth. It is a perfect snack or party food. Top it with fresh orange segments or other fruits to make them more delectable. These cupcakes may be frozen too, simply store them without the icing.

 

Makes 12

Ingredients:

1 tablespoon cocoa powder

1/2 teaspoon bicarbonate of soda

1/4 cup boiling water

50g polyunsaturated margarine

2 tablespoons caster sugar

1 egg

1/2 teaspoon vanilla essence

1 teaspoon grated orange rind

1/2 cup wholemeal flour

1/2 cup plain flour

1/4 cup orange juice

For the icing:

1 teaspoon cocoa

1/3 cup confectioners’ sugar

3 teaspoons orange juice

 

Preheat the oven at 180C and line a cupcake pan with paper cases.

In a small bowl, combine the cocoa powder, bicarbonate of soda and water. After, sift the flours into a medium sized bowl. Set aside.

In a medium sized mixing bowl, beat the margarine and sugar by hand or using an electric beater until it becomes light. Add the egg and continue to beat it until it becomes incorporated into the margarine and sugar. Mix in the vanilla and orange rind.

Fold in the sifted flours into the batter and then gradually add the cocoa-soda mix and the orange juice. Mix well.

With a spoon, place some batter into the lined cupcake tray. Bake it in the oven for 10-15 minutes or until it has risen and it is firm but still moist.

While waiting for the cupcakes, prepare the icing by sifting the confectioners’ sugar and cocoa in a small heatproof bowl. Add the orange juice and mix to form a paste.  Place the heatproof bowl in a pan of simmering water. Stir the icing until it becomes smooth and glossy. Remove from heat and let it cool completely.

Once the cupcakes and the icing have cooled, spread the icing over the cupcakes using a flat bread knife or pipe it using an icing bag. Serve immediately or store in a cool dry place. Refrigerate if desired.

 

Photo Courtesy Of: seelensturm

Orange and Peanut Salad

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Here is a simple salad recipe that is delectable in its unique way. It has a blend of flavors that burst into every bite. You may use arugula instead of lettuce if you want to add some bitterness to the garlicky, sweet and tangy flavors. White onions are also great replacements to the red onions if you find the taste sharp or overpowering.

 

8 servings

Ingredients:

2 seedless oranges

1 head Boston lettuce, torn into small pieces

1 medium red onion, sliced thinly

1/4 cup seedless black olives, chopped

1/2 cup peanuts, crushed

2 garlic cloves, peeled

1/4 cup orange juice

1 1/2 tablespoons white wine vinegar

1 tablespoon lemon juice

1/2 teaspoons sugar

1/4 teaspoon prepared mustard

2 teaspoons orange peel, grated

2 teaspoons olive oil

 

Peel the oranges and section them to remove the membranes. Next, place the lettuce, oranges, olives and onions in a large salad bowl. After, combine the garlic, orange juice, white wine vinegar, lemon juice, sugar, mustard and olive oil in a food processor or blender. Blend it for 1-2 minutes or until the garlic has been broken down to bits. Pour the dressing over the salad and gently toss. Sprinkle it with the crushed peanuts and grated orange peel. Serve chilled.

 

Photo Courtesy Of:   @rgs

Lamb Chops with Honey and Orange Root Vegetables

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Lamb is such a popular and succulent Meat, especially during Spring. Juicy chops are great with a flavoursome gravy – especially a Mint Gravy, with these sweet roasted vegetables.

Lamb Chops

To Serve 4
1 Small Butternut Squash, peeled, deseeded and cut into small cubes
4 Medium Sweet Potatoes, peeled and cubed
2tbsp Sunflower Oil
2tbsp Clear Honey
Juice of 1 Small Orange
8 Small Lamb Chops
3tbsp Gravy Granules
2tsp Mint Sauce
Green Beans, to serve

1. Heat an oven to 220C. toss the Butternut Squash and Sweet Potatoes into the Oil until evenly coated. Spread out evenly in a roasting tin, and cook for fifteen minutes.
2. Gently stir the Orange Juice and Honey together, spread over the Vegetables and return to the oven for ten more minutes.
3. Grill the Lamb Chops for six to eight minutes on each side.
4. Add three hundred millilitres of boiling water to the Gravy Granules, before stirring in the Mint Sauce and some of the Juices from the Meat and from the Pan of Vegetables.
5. Serve the Chops fresh from the Grill, with the Vegetables, Green Beans and Mint Gravy.

Photo Courtesy of: gurdonark

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Easy Chocolate Fudge

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This is a very simple dish, which would prove very popular. It’s creamy, crumbly, and full of flavour.

Fudge

Try a range of different flavours, and you can also use a range of fillings – candied fruit, biscuits and dried fruit are all great ideas.

It’s easy to make, but takes a while to clean up from afterwards, so place a little water in the pan, and heat up slightly to dislodge the bits that won’t come off easily!

To make 20 Squares
Butter, for greasing
125ml Whole Milk
450g Sugar
1tbsp Cocoa Powder
25g Butter
Few Drops of Vanilla essence

1. Grease and line a baking tray about twenty centimetres square, and around three centimetres deep. Line with baking parchment, but don’t worry about being neat with it.
2. Put the Milk, Sugar, Cocoa, Butter and Vanilla into a heavy-bottom pan and cook over a low heat. After a few minutes the mixture should be bubbling slightly around the edges, use a spoon to drop a small amount into a bowl of cold water. If it stays in shape, and you can pick it up and squeeze between your fingers, it’ll be ready.
3. Remove from the Heat, and pour the Fudge into the baking tray. Let it stand for a few minutes, then add any decorations that you want – make sure you add them whilst it’s still hot, so that they’ll hold fast.
4. Leave to cool completely in a fridge, before cutting into cubes, and serving.

Photo Courtesy of: American Candy Stand Cupcakes (Aust.)

Gingerbread Cupcakes

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Gingerbread is just for kids? Says who!! These are so easy to make, and go with so many drinks and dinners that they’re just too good to pass up on!

Gingerbread Cupcake

Top them with some Candied Orange Peel if you’d like to really make them Extra-Special!

To Make 10 Cupcakes
175g Butter, softened
175g Caster Sugar
4 Eggs
350g Plain Flour
2tsp Baking Powder
1/2tsp Allspice
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
1/2tsp Ground Nutmeg
Pinch Salt
100ml Milk
Zest of 1 Orange
1 Drop Vanilla Extract

For the topping you’ll need
150g Butter, softened
100g Icing Sugar
Zest of 1 Orange
Pinch of Ground Ginger
Candied Orange Peel (optional)

1. Preheat an Oven to 160C
2. Cream together the Butter and Sugar. When it’s light and fluffy, start to add the Eggs, one at a time – make sure that you keep the mixture moving whilst adding the Eggs in. The mixture will look like it has split into different layers, but that’s normal, so don’t worry!
3. Sift all the dry ingredients into the mixture, before adding in the Milk, Orange Zest and Vanilla, then stir well and fold the Flour in gently.
4. When everything is combined, spoon a tablespoon of the mixture into individual cupcake cases, which are best sat in cupcake trays or Yorkshire pudding tins. Bake for twelve to fifteen minutes.
5. Remove from the Oven, and leave to cool whilst you make the Butter Icing.
6. Cream the Butter with the Icing Sugar for the Topping with a Wooden Spoon until smooth. Add the Orange Zest, stir in then spread over the top of the cooled cakes. Top each with a pinch of Ground Ginger and some Candied Orange Peel if you wish.

Photo Courtesy of: shimelle

Mascarpone and Fruit Baked Cheesecake

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Rich, full of flavour and very simple to make – this Cheesecake will leave you wanting more and more of it, which is okay as it’s designed to serve eight. Whether or not it serves that many is a different story!

Mascarpone and Fruit Baked Cheesecake

Serve it once it’s been chilled, along with some Syrup on top for a sweeter twist on it.

To Serve 8
175g Digestive Biscuits, crushed
65g Butter, just melted
Juice and Grated Rind of 1 Orange
100g Dried Fruit (such as Apricots, Raisins, Sultanas, etc.)
3 Egg Yolks
2tbsp Cornflour
100g Caster Sugar
200g Crème Fraiche
400g Mascarpone

1. Using some fresh Butter, cover the sides of a twenty centimetre spring form cake tin, and pre-heat an oven to 200c.
2. Mix the Crushed Biscuits and Butter together, then pour into the base of the tin, covering the base evenly. Chill in a refrigerator until set.
3. Put the Dried Fruit into a saucepan along with the Orange Juice, and simmer for four minutes until the Juice has been absorbed.
4. In a large dry bowl, mix the Egg Yolks, Grated Orange Zest, Cornflour and Caster Sugar to make a paste, before whisking the Crème Fraiche and Mascarpone together, and slowly folding it into the Paste. Slowly add the Dried Fruit, and pour onto the Biscuit Base.
5. Place in the oven for fifty minutes. If it begins to brown, cover with some foil.
6. Cool before removing from the tin, and dust with Icing Sugar to serve.

Photo Courtesy of: stu_spivack

White Chocolate Pots

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A superb treat – this White Chocolate and Rum Mousse can be adapted and changed by adding a tablespoon of grated chocolate through the mixture whilst mixing it. Add some Orange zest to give it an orange flavouring.

Mousse

To change the tastes, add the Chocolate or Zest whilst folding the Egg Whites into the Chocolate Mixture. Of course, you could always try using Dark Chocolate instead of White!

To Serve 2
90g White Chocolate
1tbsp Butter
1tbsp Dark Rum
1 Egg, separated
1tbsp Natural Fromage Frais

1. Break up the Chocolate into small pieces, and place in a heatproof bowl, along with the Butter. Place this bowl over a saucepan of simmering water, taking care to make sure that the surface of the water is kept out of contact with the bowl, otherwise the Chocolate may burn. Heat gently until completely melted, stirring all the time.
2. Remove the bowl from the heat (be careful, it’ll be very hot), and mix in the tablespoon of Rum, followed by the Egg Yolk. Add the Fromage Frais before leaving to cool.
3. Whisk the Egg White until it forms stiff peaks – use a clean, dry bowl for this, it makes it much easier. Slowly fold the mixture into the Chocolate Mixture, making sure it’s done evenly.
4. Divide into two separate portions, and place into serving dishes. Chill these until set.

Photo Courtesy of: stu_spivack

Raspberry and Orange Pancake Bundles

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An unusual mixture for Pancakes, this dish is served with a rich, sweet cream inside, flavoured with Ginger, Apricots and Nuts. The Orange and Raspberry sauce is the topping on this dessert – it’s very simple, very easy and very tasty.
pancake
To Serve 2
60g Plain Flour
Pinch of Salt
1/4tsp Ground Cinnamon
1 Egg
135ml Milk
Butter (for frying)

For the Filling you will need:
1 1/2tsp Plain Flour
1 1/2tsp Cornflour
1tbsp Caster Sugar
1 Egg
150ml Milk
30g Chopped Nuts
45g Apricots, chopped
1 Piece Stem Ginger, finely chopped
3tbsp Raspberry Preserve
1 1/2tbsp Orange Juice
Rind of ¼ Orange, finely grated

1. To make the Pancakes themselves, mix the Flour, Salt and Cinnamon in a large bowl, and make a well in the centre of it. Break the Egg into this (making sure you don’t leave any shell behind), and mix well, slowly adding the Milk until you have a smooth mixture
2. Melt a small amount of Butter in a pan, and when hot, pour in just enough Batter to cover the base of the pan, cook for two minutes on one side, until golden brown underneath, then turn and cook for a further minute on the other side.
3. For the filling, mix the Flour, Cornflour, Sugar and Egg together. Heat the Milk gently in a pan and beat two tablespoons of it into the mixture. Transfer the rest of the Flour mixture into the Saucepan, cook over a medium-low heat, stirring until thick. Remove from the heat, and leave to cool.
4. When the mixture is cooled, beat the Nuts, Apricots and Ginger into the mixture, and put a large tablespoon of it in the centre of each Pancake. Gather up and squeeze the pancakes to make a bundle, then cook in a preheated oven (Set at 180C) for fifteen to twenty minutes, until hot but not too brown.
5. To make the sauce, slowly melt the Preserve with the Orange Juice before straining. Return to a fresh pan, then add the Orange Rind before serving.

Photo Courtesy of: shawnzrossi

Sauteed Liver with Orange and Sage

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A simple dish, ready and on the plate in less than half an hour, this dish is quite a delicacy.

Liver

You really need to know how to cook the Liver properly, to make sure it’s not overcooked and tough. Getting it cooked right will let all the flavours mix in well, and you can then taste the range of flavours that are in this dish.

To Serve 4
450g Lambs Liver, cut into 5cm across strips
25g Seasoned Flour
2tsp Chopped Fresh Sage
3 Large Oranges
1tbsp Vegetable Oil
225g Onion, peeled and Chopped Roughly

1. Mix the Seasoned Flour and the Chopped Fresh Sage in a large bowl, and toss the Slices of Lambs Liver in the mixture.
2. Using a Serrated Knife, peel and slice one of the Oranges into thick slices, about 1cm across, and put to one side.
3. In a Frying Pan, heat up the Oil and add the Onion to the pan, stirring for about three or four minutes. Add the Liver to the Pan, and cook for another five to seven minutes, depending on the heat and thickness of the Liver slices. The slices should be quite firm, brown on the outside and dark pink in the centre.
4. Grate the rind from the other two oranges, and juice them. Stir this mixture in, and then heat the mixture through in the pan.

Serve fresh out of the Pan, on a bed of Noodles, garnish with the Slices of Orange and some of the leftover herbs and pour over the juices from the pan.

Photo Courtesy of: Avlxyz

Steak with Pineapple Salsa

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The thin slices of Steak, with a fresh, fruity Salsa accompaniment create a range of flavours and textures that you don’t see very often, but create a dish suitable for such a wide range of tastes and preferences.

Steak and Pineapple Salsa

Using Fresh Pineapple instead of Canned will help the flavours blend easier and better, but make sure you don’t leave any of the skin or core in, or these pieces will become quite tough and hard.

To Serve2
2 cups of Peeled, Cored and Chopped Fresh Pineapple
300grams Mandarin Orange Sections, Drained
½ Cup Chopped Red or Green Sweet Peppers
1/3 Cup Picante Sauce
350grams Beef Flank or Boneless Sirloin Steak, cut ½ Inch thick
½ tsp Chilli Powder
1tbsp Olive Oil
6 Cups Mixed Salad Greens

1.       For the Salsa, mix the Pineapple, Mandarin Oranges, Sweet Peppers and Picante Sauce in a blender, before setting aside for at least an hour to allow flavours to mix

2.       Trim the fat from the Steak, and slice across the grain in the Meat, and sprinkle the Steaks with Chilli Powder.

3.       In a large pan, cook half of the steak over a medium-hot heat for around five minutes, before cooking the other half of the meat.

4.       Arrange on the plate, with the Steak on top of the Salad Leaves and Salsa over the top of the Steak.

This meal goes very well as part of a larger spread – very nice with a fresh made Potato Salad, Cous Cous or as part of a picnic meal.

Photo Courtesy of: Galant

Ginger, Clementine and Orange Juice

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A great way of making an ordinary Orange Juice a bit more adult and more mature. If you’re going to store it in the fridge, make sure you clean the bottle out thoroughly out first, and store for at the most, 6 days before use. It can be frozen, but I recommend you drink it as soon as possible to make sure it stays fresh. Either way, if not drinking straight away shake the container thoroughly.

Makes 1 litre

300ml Orange Juice

450ml Water

50g Sugar

55g Ginger

8 Clementines

1.       Put the Orange Juice, Water, Sugar and grated Ginger into a pan and bring to the boil

2.       When the pan is being heated, squeeze the juice from the 8 Clementines, and add to the pan slowly, stirring all the time

3.       Simmer for 5 minutes

4.       Allow to cool, and have either warm or cold

Photo Courtesy of Miss Yasmina

Tropical Sunrise

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A fresh, invigorating and eye-catching drink.

Serves 1-2
1 ripe mango
1 orange
½ pomegranate

1. Remove the stone and peel from the mango, and peel the orange. Process or bled them together and pour into glasses
2. Peel the pomegranate, save 1 tbsp of the seeds and blend the rest.
3. Pour the pomegranate pulp into the orange and mango juice and sprinkle with the seeds.

Photo courtesy of Itchys

Creamy Orange and Strawberry Smoothie

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Rich, Creamy and full of flavour. All you need for a relaxing afternoon. This smoothie is full of flavour, a delight to the eye and smells beautfiul. Make sure that it’s thick and full of bubbles to get the most of the drink.

Serves 2
125ml natural yoghurt
175ml strawberry yoghurt
175ml orange juice
175g frozen strawberries
1 banana, frozen and sliced

1.Pour the yoghurts into a food processor/blender, and process gently
2.Add the OJ and carry on processing gently until properly combined
3.Add the strawberries and banana and process until smooth
4.Pour the mix into glasses – decorate with slices of strawberries!

Try with different fruit and flavoured yoghurt

Photo by: Pink Sherbert Photography

Pink Zinger Smoothie

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A nice zing to this smoothy, great for giving that energy boost that you occasionally need!

Citrus Fruits

Serves 2
1 pink grapefruit
1 orange
½ lemon
½ lime

1. Peel the fruit, leaving on the white pith (the stringy stuff under the skin, above the fleshy fruit)
2. Blend together, and serve!!