Where to Start?
Although this next recipe is for orange pickle, I see no reason why tangerines or clementines couldn't be used instead. If you have a standard orange, weigh it then multiply it by six to find the weight of oranges needed for this pickle and then make up the required weight with clementines instead, or you could use some of each.
Orange Pickle:
6 oranges
1 tsp salt
hot water
1 lb (450g) sugar
2 tblsp golden syrup
6 fl.oz (175ml) malt vinegar
4 fl.oz (125ml) water
seeds of 6 cardamons
6 black peppercorns, crushed
half tsp ground cinnamon
quarter tsp mixed spice or allspice
12 cloves
Put the fruit and salt into a large pan, pouring over just enough hot water to cover them. Bring the water to the boil over moderate heat, then reduce the heat to low and simmer the fruit for 50 minutes (time given for oranges) or until the fruit is tender, then remove the pan from the heat.
Drain the fruit and leave on a board until cooled. Meanwhile, in another saucepan pu tthe sugar, syrup, vinegar, water, and the rest of the (spice) ingredients and heat slowly until boiling, then simmer for ten minutes, then leave to cool.
Using a sharp knife, cut the fruit into thin slices. Pour the spiced vinegar through a strainer into a pan, discarding the spices. Add the sliced fruit to the vinegar, bring to the boil, stirring frequently, then reduce heat and simmer for 20 minutes. Turn out the heat, leave to cool for fifteen minutes then ladle into warm, sterisised jars. Seal, label and store in a cool place for at least three weeks before using. Good with goose, duck, or pork.
This next recipe began life as a lemon pudding, but easily adapted to using another citrus fruits. Be cautious when using the zest of a clementine as it can be a bit powerful, but as always, adjust the flavour to suit yourself.
Citrus Sponge Drops: serves 4
2 large eggs, separated
3 oz (75g) caster sugar
zest and juice of one clementine
2 oz (50g) plain flour, sifted
7 fl.oz (300ml) water
2 tsp orange flavoured liqueur (opt)
creme fraiche or fromage frais
ground cinnamon
Whisk the egg whites with 1 oz (25g) of the sugar until soft peaks, the whisk in a further 1 oz (25g) sugar together with the clementine zest and egg yolks. When well blended, gently fold in the flour.
Spoon the mixture into a greased four-compartment Yorkshire pudding tin, or use greased flexible muffin moulds. Bake for 10 minutes at 180C, 350F, gas 4 until risen and firm to the touch.
While they are baking, put the remaining sugar into a small pan with 7 fl.oz (200ml) water and the clementine juice (or - to give a stronger flavour - use more juice less water or all juice if you wish). Heat gently, stirring until the sugar has dissolved, turn out the heat and stir in the liqueur.
When the sponge puddings are cooked, remove and place each in a shallow dish. Pour over the warm syrup and leave to cool at room temperature - this gives them time to soak the flavour up into the sponge.
Top each pudding with a dollop of creme fraiche or fromage frais, dusting each with a little cinnamon before serving.
Orange Pickle:
6 oranges
1 tsp salt
hot water
1 lb (450g) sugar
2 tblsp golden syrup
6 fl.oz (175ml) malt vinegar
4 fl.oz (125ml) water
seeds of 6 cardamons
6 black peppercorns, crushed
half tsp ground cinnamon
quarter tsp mixed spice or allspice
12 cloves
Put the fruit and salt into a large pan, pouring over just enough hot water to cover them. Bring the water to the boil over moderate heat, then reduce the heat to low and simmer the fruit for 50 minutes (time given for oranges) or until the fruit is tender, then remove the pan from the heat.
Drain the fruit and leave on a board until cooled. Meanwhile, in another saucepan pu tthe sugar, syrup, vinegar, water, and the rest of the (spice) ingredients and heat slowly until boiling, then simmer for ten minutes, then leave to cool.
Using a sharp knife, cut the fruit into thin slices. Pour the spiced vinegar through a strainer into a pan, discarding the spices. Add the sliced fruit to the vinegar, bring to the boil, stirring frequently, then reduce heat and simmer for 20 minutes. Turn out the heat, leave to cool for fifteen minutes then ladle into warm, sterisised jars. Seal, label and store in a cool place for at least three weeks before using. Good with goose, duck, or pork.
This next recipe began life as a lemon pudding, but easily adapted to using another citrus fruits. Be cautious when using the zest of a clementine as it can be a bit powerful, but as always, adjust the flavour to suit yourself.
Citrus Sponge Drops: serves 4
2 large eggs, separated
3 oz (75g) caster sugar
zest and juice of one clementine
2 oz (50g) plain flour, sifted
7 fl.oz (300ml) water
2 tsp orange flavoured liqueur (opt)
creme fraiche or fromage frais
ground cinnamon
Whisk the egg whites with 1 oz (25g) of the sugar until soft peaks, the whisk in a further 1 oz (25g) sugar together with the clementine zest and egg yolks. When well blended, gently fold in the flour.
Spoon the mixture into a greased four-compartment Yorkshire pudding tin, or use greased flexible muffin moulds. Bake for 10 minutes at 180C, 350F, gas 4 until risen and firm to the touch.
While they are baking, put the remaining sugar into a small pan with 7 fl.oz (200ml) water and the clementine juice (or - to give a stronger flavour - use more juice less water or all juice if you wish). Heat gently, stirring until the sugar has dissolved, turn out the heat and stir in the liqueur.
When the sponge puddings are cooked, remove and place each in a shallow dish. Pour over the warm syrup and leave to cool at room temperature - this gives them time to soak the flavour up into the sponge.
Top each pudding with a dollop of creme fraiche or fromage frais, dusting each with a little cinnamon before serving.
posted by Shirley at 7:44 am
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