Home' Advocate Communications : Fiordland Advocate 31 July 2014 Contents WHAT’S COOKING
Page 14 | 31 July, 2014
Luckily, vitamin C-rich citrus fruits
are abundant at this time of the
year. Sneezes and colds are rife
and citrus offers a zesty boost to
health providing not only high levels
of ‘C’ but potassium and fibre plus
folate – also known as folic acid – a B group vitamin vitally important for
healthy cell growth and development.
Botanists have calculated that the history of citrus fruits – native to
China and South-East Asia – goes back 20 million years. Early explorers
to the East discovered the tangy, juicy, bright orange that quickly gained
popularity in Europe, and – by way of Columbus – in the New World.
Mandarins, oranges, grapefruit, sanguinelli (blood oranges), ugli fruit,
lemons, limes and tangelos are but a few of the citrus varieties now
cultivated worldwide. New varieties are constantly being discovered and
I am hooked on New Zealand navel oranges – they have such great
colour, flavour and juice that they make other varieties of orange look
pale in comparison. They are also easy to peel and segment.
In general, about three oranges will yield one cup of juice. Two oranges
will provide a cup of diced fruit. One orange has about 10 segments and
will yield about four teaspoons of grated rind.
Limes grow in tropical and subtropical climates. Most New Zealand
limes are still imported from the Pacific Islands. However, many of us
are now starting to grow our own. Lime juice and lime zest is addictive
and is a great – healthy – substitute for salt in dishes. Limes are also
an integral ingredient of appetising Asian recipes.
The kaffir lime – common in Thai and Vietnamese cooking– is small
with a skin that’s yellow-green, knobbly and wrinkled. The flesh is
usually dry – it’s the rind that is used in cooking plus the glossy, dark
green leaves. These have a unique double shape and look like two
leaves that are joined end to end.
The Kaffir limes I grew in Auckland had dry, pale, useless flesh. The
kaffir limes I’m now cultivating in the ‘top of the south’ (sheltered from
the frosts) are very juicy – and the juice is excellent in dressings and
marinades. However, the flesh is still bitter and unusable.
I store my surplus crop of fruit in the freezer ready to put extra zest into
soups, meatballs and sauces.
1 cup self-raising flour
1⁄3 cup caster sugar
50g butter, melted
1⁄2 cup orange juice
2 tablespoons marmalade
Sauce: 1 cup orange juice
1⁄4 cup lemon juice
2⁄3 cup caster sugar
Lightly grease an 18cm wide x
8cm deep (6 cups) soufflé dish
suitable for the microwave.
Combine the flour and caster
sugar in a bowl. Whisk together
the melted butter, orange juice,
marmalade and egg. Stir into the
flour mixture until well combined.
Pour into the prepared dish.
To make the sauce, place the
orange and lemon juices in a
microwave-proof jug. Stir in the
caster sugar. Cook for 2 minutes,
stir well, then continue cooking
Carefully pour over the back of a
spoon onto the pudding ensuring
it is evenly covered.
Place a rack or upturned dinner
plate in the microwave.
Place the pudding on top.
Microwave on high power (100%)
for 6 minutes, until a skewer
inserted at the edge of the
pudding comes out clean.
The centre should still be sticky.
Cover and stand for a few minutes
Microwave Marmalade Pudding
Microwave Marmalade Pudding
1kg citrus fruit (as above)
2 litres water
Halve the citrus and remove any
pips. Roughly chop the fruit.
Place the fruit in batches in a food
processor with water to cover.
Process, until evenly chopped.
Repeat until all the fruit is
Pour all the water and fruit into a
preserving pan or large saucepan.
Bring to boiling point and simmer
for 1 hour.
Remove from the heat and stir
in the sugar until well dissolved.
Boil rapidly until the marmalade
reaches setting point, 104°C.
Ensure the marmalade does
not stick on the base. Remove
from the heat and pour into hot
sterilised jars then seal.
Makes about 3 kg.
Food Processor Marmalade
2-3 oranges, peeled and
1⁄4 cup sugar
2 tablespoons cornflour
3 eggs, lightly beaten
finely grated rind 1 lemon
3⁄4 cup milk
ground cinnamon to garnish
Preheat the oven to 180°C.
Place the oranges in a lightly
greased, 20cm baking dish.
Combine the sugar and cornflour
in a bowl.
Add the eggs,
Stir in the lemon
rind and milk.
Pour over the fruit.
for 30 minutes or
Serve warm with
ice cream or
Serves about 6.
Nibbles: 500g very lean minced
1⁄4 cup dried breadcrumbs
2 teaspoons finely grated root
finely grated rind 1 kaffir lime
1 small shallot, diced
1 large clove garlic, crushed
flaky sea salt and freshly ground
black pepper to taste
1 egg, lightly beaten
1-2 tablespoon olive oil for frying
Sauce: 1⁄2 cup orange juice
1⁄4 cup smooth marmalade
2 tablespoons soy sauce
1 teaspoon cornflour
Combine the ingredients for the
nibbles in a bowl – except for the
Mix well. Take tablespoons of the
mixture and roll into small balls.
Cover and refrigerate until ready
Meanwhile, whisk the ingredients
for the dressing in a small
saucepan. Bring to the boil over
low heat, stirring constantly.
Simmer, until thickened.
To cook the nibbles, heat the oil
in a large frying pan. Sauté the
nibbles on all sides – in batches if
necessary. Shake the pan so they
Cook for about 2-3 minutes.
Add the sauce, shaking the pan so
the nibbles are well coated.
Heat through, until glossy.
Serve with cocktail sticks or small
Makes about 25.
Citrus Beef Nibbles
Quick and easy. Great served with ice cream or whipped cream.
These saucy-glazed little nibbles are excellent served with drinks.
Lemon, limes, oranges or grapefruit can be used in this quick-and-easy marmalade. Add a lemon or two to
the mix if making orange marmalade.
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