Tag: oranges

Fish · Gluten Free

Orange scented halibut with fennel, orange, red onions and oregano

Belinda1 Comment

This is the loveliest, simplest and lightest summery dish. I have modified this recipe which originally came from Rachel Ray. The Sicilian flavor combo of orange, red onion, oregano and fennel is such a stunningly tangy combination with the sauteed fish.

Serves 4

4 (6 ounce) halibut fillets
Extra virgin olive oil, 2 tbsp plus some for drizzling
Salt and pepper
Grated rind of 2 oranges, keep the rest of the orange for the warm salad part of the recipe
3 to 4 medium bulbs of fennel, quartered, core removed and thinly sliced
1 large red onion, or two smaller ones, thinly sliced
3 tbsp red wine vinegar, a couple of splashes
A good handful of Italian parsley, chopped
1 1/2 heaped tbsp chopped fresh oregano leaves.

Heat the oven to 450 F
Drizzle the olive oil over the fish and season with the salt, pepper and grated orange rind. Let the fish sit in the marinade to soak up the oils of the grated orange zest while you prepare the oranges.

Peel the oranges as you would a melon; cut off the ends, stand them upright and cut the pith in thin strips from top to bottom. Cut the orange across into thin slices.

Put about 3 or 4 tbsp olive oil in an ovenproof frying pan over medium high heat. When hot, add the halibut and sear on one side for about 5 minutes.
While it is searing, preheat another skillet over medium high heat. Add olive oil to the pan, about two turns of the pan, then add the fennel and onions, season well with salt and pepper and cook 5 to 8 minutes until seared and beginning to soften.
While the fennel is cooking, turn the halibut and sear for about 3 minutes.
Put the frying pan with the halibut into the top of the hot oven for about 4 minutes while you’re finishing off the fennel dish and plating it.
Add the vinegar to the fennel mixture and give the pan a shake. Remove from the heat and toss in the orange slices, the parsley and oregano. Mix together gently.
Adjust seasoning and serve it on dinner plates topped with the halibut.

Do-ahead

Carrot puree with ginger and orange

Belinda

 

This is the most delicious side dish with the freshness of orange juice, lemon juice and grated orange peel and the exotic, refreshing flavor of fresh ginger. A must to try!

8 servings
3 lbs carrots, peeled and cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup fresh orange juice
1/2 cup butter, cut into pieces, room temperature
1 1/2 tbsp minced peeled fresh ginger
1 tbsp grated orange peel
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling and salted water until the carrots are tender, about 25 minutes.
Drain well, return the carrots to the same pan, stir over medium heat until any excess moisture evaporates.
Meanwhile, bring the orange juice to a simmer in a heavy, small pan over medium heat.
Add the butter, ginger and orange peel; whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.
Puree half the carrots and half of the juice in a food processor until smooth.
Repeat with the remaining half and season to taste with salt and pepper.
You may need to reheat it before serving, otherwise, transfer it to a large serving dish

Do-ahead · Gluten Free

Oil free orange balsamic dressing

Belinda

This is worth having in your repertoire of salad dressings as it has NO oil at all and you don’t miss it.

Makes abut 1 cup

1/2 cup freshly squeezed orange juice
1/2 cup good balsamic vinegar
1 tbsp finely minced garlic
1/4 tsp freshly ground black pepper
2 tbsp sugar
1 tbsp finely minced orange zest
Salt to taste (optional)

In a small bowl, combine all the ingredients.
Cover and refrigerate until ready to use.
Whisk before serving

12 calories per tbsp!

 

Breakfast · Dessert · Do-ahead · Fruit · Holiday Food

Baked Panettone with ricotta and mandarin oranges

Belinda

Go out and buy a lovely fruity panettone and prepare this the night before, for a Thanksgiving or Christmas breakfast. All you have to do in the morning is pop it in the oven and you will think you’ve died and gone to Italian heaven!

Makes 6 servings

1 tbsp butter, preferably unsalted
8 oz fresh whole-fat ricotta cheese
1/2 cup sugar
1/4 cup heavy cream
1 tbsp Cointreau or Grand Marnier ( or a litte more!)
Six 1/2 inch thick slices of panettone
One 11 oz can of mandarin oranges, drained
6 extra large eggs
1/2 cup whole milk
1/2 tsp ground cinnamon
Orange marmalade or maple syrup to serve

Preheat the oven to 350 F
Generously grease a 13 x 9 x 2 inch baking dish with all the butter

In a bowl, using an electric mixer, beat the ricotta cheese, sugar, cream and Cointreau together until the mixture is very dense and smooth

Arrange 3 panettone slices over the bottom of the greased baking dish, covering it completely.
Cover the panettone slices with the ricotta mixture and then arrange the mandarin oranges slices over the ricotta mixture. Cover with the remaining 3 slices of panettone.

In another bowl, whisk the eggs, milk and cinnamon until well blended. Pour this mixture over the panettone in the baking dish.

*At this point the dish can be covered with plastic wrap and put in the fridge over night until you’re ready to bake it.

Bake the casserole until dark golden brown on top, about 30 mins or so.

* If you have refrigerated it overnight, remove the dish from the fridge, uncover it and let sit at room temperature for 30 minutes before cooking it.

Serve with the orange marmalade or maple syrup or both!

This one was done in a round baking dish

 

Gluten Free · Grains · Nuts · Vegan

Camargue red rice and quinoa with orange, pistachios and pomegranate seeds

Belinda

Another gem from Ottolenghi!

Serves 4

1/3 cup shelled pistachio nuts
1 cup Camargue red rice
1 cup quinoa
1 medium onion, sliced
5 fl oz olive oil
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, crushed
5 scallion, thinly sliced
1/2 cup dried apricots, roughy chopped
1/2 cup wild arugula or rocket
seeds from 1/2 pomegranate
salt and freshly ground black pepper

Preheat the oven to 300F
Spread the pistachios out on a shallow baking tray and toast for 8 minutes, until lightly colored.
Remove from the oven, allow to cool slightly, then chop roughly. Set aside.

Fill 2 saucepans with salted water and bring to the boil. Simmer the quinoa on one for about 12 to 14 minutes and the rice in the other for 20 minutes.
Both should be tender but still have a bite. Drain in a sieve and spread out the 2 grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tbsp of the olive oil for 10 to 12 minutes, stirring occasionally, until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil.
Add all the rest of the ingredients, then taste and adjust the seasoning.
Serve at room temperature

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides · Vegetable-related

Asparagus, orange and goat cheese salad

Belinda

Light and so gorgeous! It’s also lovely with some sliced cooked beets added.

Serves 4

11 oz thin asparagus spears
1 1/2 cups watercress or baby arugula
1/2 small red onion, very thinly sliced
1 orange, cut into 12 segments, pith, pips and skin removed
1 tbsp fresh orange juice
1 tsp finely grated orange zest
1 tsp sugar
1 tbsp red wine vinegar
2 tsp poppy seeds
2 tbsp good olive oil
2 1/2 oz soft goat’s cheese

Cook the asparagus in boiling water for 1 to 2 minutes or until just tender. Rinse under cold water to cool, then combine with the watercress or arugula, red onion and orange segments on a serving dish
Combine the orange juice, sugar, red wine vinegar and 1 1/2 tsp poppy seeds in a pitcher.
Whisk in the oil with a fork until combined and drizzle over the salad.
Crumble the goat’s cheese over the salad and season to taste with salt and pepper.
Sprinkle the remaining 1/2 tsp poppy seeds over the salad before serving

Asian flavors · Fish · Gluten Free

Roasted salmon with miso, orange, marmalade glaze

Belinda

This is dead simple, really light and gorgeous.

Serves 4

1/3 cup white miso
1/3 cup orange marmalade
2 tbsp fresh orange juice
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
1.5 tbsp finely grated orange peel

4 x 6oz fillets of wild salmon
finely chopped scallions (green onions)

Whisk the miso, orange juice, mirin, soy sauce, sugar, marmalade and orange peel together in a small bowl.
Put the mixture into a plastic bag and add the fillets of salmon.
Marinate in the fridge for 24 hours, turning the mixture to make sure it’s well submerged.

Preheat the oven to 350F
Line a baking sheet with non-stick aluminum foil, take the salmon out of the marinade and place on the foil.
Roast for about 17 minutes checking after 15to see if the salmon is cooked.
Remove when the salmon looks done, sprinkle with the chopped scallions.

Note: I love to make this as an orange-themed meal with:
“orange and currant pilaf”
and
“spicy orange salad Moroccan-style”, both on my blog

Appetizers · Asian flavors · Do-ahead · Poultry

Pate with Asian influence

Belinda

This pate is a little different due to the Asian flavors added. Thank you to the wonderful Hugh Carpenter who has some superb Asian-ized recipes which I adore!

It takes minutes to make this in a food processor and continues to improve in flavor if made a day or two in advance

Serves 8 to 10 as an appetizer

1/2 lb chicken or turkey livers
1/4 cup (1/2 stick) butter
1 tbsp finely minced fresh ginger
2 shallots, chopped
2 large cloves garlic, minced
1 tbsp oyster sauce
2 tsp dry mustard powder
1 heaped tsp grated or finely minced orange peel
1/4 tsp salt
1/2 tsp sugar
1/3 tsp 5-spice powder
1/4 tsp Chinese chile sauce (optional)
3 oz cream cheese
2 tbsp Cognac
Sprigs of fresh herbs for garnish

In advance

Trim the fat and sinew from the livers and discard. Cut the livers in half.

In a 10 inch saute pan set over medium heat, melt 2 tbsp butter saute the shallots, ginger and garlic for about 30 seconds.
Add the livers, cover the pan and cook until the livers are no longer pink in the center, about 5 minutes.

Transfer the livers to a food processor fitted with a metal blade. Scrape all the pan juices into the processor as well then add oyster sauce, mustard powder, orange peel, salt, sugar, 5-spice and chile sauce.
Process until completely smooth.
Add the cream cheese to the food processor and blend briefly.
Add the remaining butter and blend until very smooth.
Add the Cognac and blend again briefly.

Transfer the puree to a 2- cups mold. Smooth the surface and cover with plastic wrap to the top doesn’t discolor.
Refrigerate for up to 1 week.
Garnish with fresh herbs and serve with either crackers or toasty bread

 

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.