Oranges-a-Plenty

Gisborne oranges are still readily available in our supermarkets. They can be used in a myriad of ways, both sweet and savoury.

Joy’s orange and date muffins

The following muffin recipe came from a Wellington based friend of mine. Joy would arrive in the early hours on the Sunday morning of Toast Martinborough, armed with dozens of these delicious orange and date muffins. We served the muffins with orange flavoured butter, to the early bird punters.

Muffin Ingredients:

• 2 medium oranges peeled, roughly chopped

• 2 eggs

• 2 cups chopped dates

• 1⁄2 cup milk

• 1⁄2 cup orange juice

• 3 cups flour

• 2 tsp baking powder

• 2 tsp baking soda

• Pinch salt

• 1 cup castor sugar

• 150g butter, melted and cooled

Orange Flavoured Butter Ingredients:

• Grated rind and juice of one orange

• 125grams softened butter

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Method:

Preheat the oven to 180°Fan bake (200°Conventional)

1. Chop the oranges roughly, discarding the pips, place in the food processor and

   process until finely chopped.

2. Add the eggs and dates and process again until the dates are finely chopped

3. Add the milk and the orange juice, process to combine

4. Into a bowl, sift the flour, baking powder, baking soda and make a well in the centre,

5. Stir in the egg, orange, date, milk and orange juice.

6. Fold in melted butter.

7. Combine gently

8. Divide mixture evenly between 12-16 muffins tins.

9. Bake 180oC about 15-20 minutes until well risen and golden brown.
   

When cool, serve with an orange flavoured butter – add the grated rind and juice of 1 orange to 125g softened butter

Sometimes I make a very light glace icing using orange rind, orange juice and icing sugar.

It gives the muffins an attractive glaze.

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Orange and honey roasted chicken

The following recipe has been adapted from “Simple” by Diana Henry, a British food writer who has written 9 cookbooks and been the SundayTelegraph’s food columnist for over 10 years

Ingredients:

• 1 free range chicken

• 250mls orange juice

• 3tbs honey

• 1 1/2tbs chilli sauce

• 3 garlic cloves, crushed

• 2.5cm root ginger, peeled and grated

• Grated zest of 1 orange

• NZ sea salt and freshly ground pepper

• 200mls chicken stock (optional)

Roast oranges:

• 3 oranges

• Olive oil

• Generous pinch ground ginger

• Brown sugar

Method:

1. Preheat oven 180°C fan bake (200° Conventional)

2. Place chicken in roasting tin in which it fits snugly (if the pan is too big, the cooking juices round the chicken will evaporate and burn)

3. Whisk the rest of the ingredients together except for the optional stock

4. Pour approximately half the liquid inside the chicken and the remaining quarter around and over the chicken

5. Roast approximately 45 minutes

6. Meanwhile cut each orange into 8 segments and place in a single layer in a low sided baking dish. Lightly drizzle with oil, dust with ground ginger and sprinkle with brown sugar

7. Roast alongside with the chicken for approximately an hour

8. After 45 minutes, take chicken out of the oven and spoon over remaining marinade (If chicken starts to burn, cover lightly with foil)

9. Continue to roast chicken until cooked

10. When chicken thigh is pierced with a skewer, the juice must run clear

11. Let chicken rest for 15 minutes before serving with all the delicious sticky juices

12. Accompany with roasted orange slices and a crisp green salad, garnished with watercress or rocket

To prepare an orange:

1. Cut a slice from the top of the orange. Remove the skin and thick white pith with a sharp knife, cutting downwards following the curve of the orange leaving the sweet orange flesh exposed.

2. Finally, cut off the base of the orange

3. Cut into rough segments and add to salads.

Serving Suggestion: Herby Cauliflower ‘Cous Cous’

1. Pulse cauliflower florets in the food processor to make “pearls”

2. Add a bunch of trimmed parsley and mint leaves and process

3. Tip into a bowl and finish with toasted flaked almonds, diced red pepper and a few chopped dates. Add a glug of olive oil, the prepared orange, season well with NZ flakey sea salt and ground black pepper. Toss lightly together, garnish with a few sprigs of rocket and serve.

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The last signs of spring and the early signs of summer, in Hester’s garden…

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Photography by Pippa Marffy