Tag: oranges

Gluten Free · Meat

Pork Chops in orange sauce

Belinda

This is very simple and tasty

Serves 4
4 pork chops
salt and pepper
1 1/2 oz butter
2 tbsp olive oil
grated rind and juice of 1 orange
1 tbsp mustard
4 oz brown sugar

Preheat the oven to 350 degrees

Rub the pork chops with salt and pepper.
Melt the butter and olive oil in a frying pan. Add the chops and fry for about 5 to 8 minutes or until they are evenly browned.
Transfer to an ovenproof dish.
Mix together the orange rind and juice, mustard and sugar. Pour over the chops and cover the dish with foil.
Put into the oven and bake for 1 to 1 1/2 hours or until the pork is cooked through. Remove the foil for the last 45 minutes of the cooking time. Serve the chops with the remaining juices.
I like to pour the juice into a saucepan and boil it down to about 1/2 of what you had originally, in order to concentrate the flavors

Beverage · Do-ahead · Holiday Food

Red Rooster

Belinda

This is a fabulous frozen alcoholic slushy I keep in my freezer for entertaining. Everyone loves it as it’s refreshing and packs a punch.
It’s wonderfully easy to prepare and just sits in your freezer waiting to be scooped into an ornate glass and served with a mint leaf or a slice of orange on the side of the glass.

Red Rooster           Makes about 2 quarts

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Combine all of the ingredients in a large plastic container. Stir well.
Freeze for several hours. it will not freeze solid, but rather, achieve the consistency of a slushy.
Scoop into wine or martini glasses and serve.

Appetizer Vegetarian · Appetizers · Asian flavors · Do-ahead · Gluten Free

Marinated goat cheese with ginger, basil, garlic and orange zest

Belinda2 Comments

Here is a spectacular appetizer  I have done countless times and always to a “wow” when people first try it. It’s simple but really raises the bar.


Serves 6 to 10.

Serve at room temperature with crackers or can be served in Belgium endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.

1 (12 oz approx) log soft goat cheese, or 3 smaller logs, chilled. (I bought regular plain supermarket goat cheese, 11oz log size)
¾ cup extra virgin olive oil
1 tbsp whole peppercorns, preferably a mixture of white, pink and black
1 tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2 tbsp finely minced fresh ginger (I grated the ginger)
1/3 cup slivered fresh basil
1 full tsp grated orange zest
(crackers or Belgium endive)

Using a thin-bladed vegetable knife, cut the goat cheese into  ½ inch slices. (Dip the blade into hot tap water after each cut or the slices with split)
Arrange the slices in a pretty, heat -resistant dish that you can serve.
In a small saucepan combine the olive oil, peppercorns and allspice berries.
In a small bowl combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 minutes.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a bit as you do this as it really bubbles up!!
After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered with plastic wrap.
(This recipe can be completed to this point up to 1 week before serving!)