Johannesburg - Enjoying the benefits of seasonal citrus fruits gives us that extra vitamin C boost to help ward off winter colds.
Fruits like oranges and lemons are ideal for both cooking and baking.
When there is an abundance of fruit, preserving them in some form will benefit you when they are out of season and a lot more expensive.
The rind can be grated and frozen in spoonful portions and the juice squeezed in manageable amounts and frozen in ice trays, ready to be popped into a dish or defrosted for use.
Making batches of marmalade to last you till next season and delicious bottles of lemon curd with earn you brownie points with anyone you share it with.
FOUR FRUIT MARMALADE
Makes about 4 x 250ml bottles
500ml water for every 250ml pulp
250ml sugar for every 250ml pulp
Wash fruit well. Do not peel. Roughly cut into pieces and remove the pips.
Place in a food processor and process until finely chopped.
Measure the pulp into a large saucepan. Add 500ml water for every 250ml pulp.
Bring to boil and cook for 5 minutes. Stir in the sugar.
Allow to boil rapidly for 30-40 minutes or until the setting point is reached .
Pour into sterilised bottles and seal.
l To test for setting point, remove citrus pulp from the heat, then drop a little onto a cold saucer (put in the fridge). Push with finger, and if it crinkles, the setting point is reached.
If not, return to heat and cook for a little longer before re-testing.
LEMON CURD BAKEWELL TART
500ml cake flour
45ml castor sugar
150g butter, cubed
1 egg, beaten
ice water to mix
1 egg white
350g bought lemon curd
1 egg yolk
250ml castor sugar
3 eggs, beaten
375ml ground almonds
80ml cake flour
125ml desiccated coconut
2ml almond extract
45ml flaked almonds
125ml sifted icing sugar
water to mix
PASTRY: Combine the flour, sugar and butter in a processor and pulse until the mixture resembles breadcrumbs.
Add egg and enough water to form a dough.
Remove and wrap in cling-film and refrigerate for 30 minutes. Roll out and use to line a 25cm spring-form tin.
Bake blind at 180°C for 15-20 minutes. Remove the paper and beans and return to the oven for 10 minutes to dry out the base.
Remove and brush the base with a layer of egg white, then return to the oven for a few minutes. Remove and cool.
FILLING: Combine the lemon curd and egg yolk and set aside.
Cream the butter and sugar until light and creamy. Add the eggs and beat well.
Mix in the almonds, flour, coconut and almond extract. Mix until combined.
Spread the lemon curd mixture over the base of the pastry.
Put the creamed mixture into a piping bag fitted with a 1cm nozzle.
Pipe circles over the curd to cover it completely. (Spreading this mixture over the lemon curd is tricky, putting it into a piping bag makes this process easier). Sprinkle over the flaked almonds.
Bake at 180°C for 30-40 minutes until golden brown and set. Remove and cool.
Combine the icing sugar with enough water to make a stiff icing. Drizzle over the tart.
CITRUS-MARINATED CHICKEN THIGHS
8-10 chicken thighs
1 bunch of spring onions, sliced
125ml chopped fresh coriander
2 garlic cloves, chopped
1 red chilli, deseeded and finely sliced
5ml finely grated lime zest
5ml finely grated orange zest
60ml lime juice
60ml orange juice
30ml olive oil
salt and pepper
Place the chicken thighs in an ovenproof dish.
Combine the rest of the ingredients, mix well and pour over the chicken. Cover and marinade in the fridge for an hour.
Preheat your oven to 180°C.
Place the chicken in the ovenproof dish in the oven and bake for 40 to 50 minutes, until chicken is cooked through.
These are also perfect for cooking on a braai.
CITRUS PORK CHOPS
8 loin pork chops
juice and grated zest from 2 large lemons
juice and grated zest from 1 orange
125ml olive oil
60ml wholegrain mustard
60ml chopped fresh sage
1 small red onion, finely chopped
3 cloves of garlic, crushed
For garnish, sliced oranges
Place the chops in a plastic bag or a shallow dish.
Combine the rest of the ingredients and pour over the chops. Refrigerate and allow to marinate for one hour.
Heat a griddle pan until very hot.
Remove the pork chops from the marinade and brown on each side on the griddle pan.
Place into an ovenproof dish with the remaining marinade and bake in a preheated oven at 180°C for 15 minutes until just done.
Serve on a bed of orange slices.
ORANGE STICKY BUNS
4x250ml cake flour (4 cups)
10g sachet of instant yeast
120ml olive oil
300-400ml warm water to mix
grated rind of 2 oranges
375ml sifted icing sugar
orange juice to mix
Combine the flour, salt, sugar and yeast in a bowl.
Add the olive oil and enough warm water to form a dough that is soft but not sticky. Knead the dough until smooth and elastic.
Put the dough in an oiled plastic bag and set aside in a warm place until doubled in size.
Remove the dough and roll out on a floured surface to form a rectangle.
Spread with the filling and roll up from the long side. Cut the roll into 3cm-thick slices and place cut-side up on an oven tray that has been lined with non-stick baking paper and sprayed with cooking spray.
Cover the buns and set aside to rise for about 20-30 minutes.
Bake at 180°C for 25-30 minutes or until golden brown and a skewer inserted into a bun comes out clean.
Remove from the oven and drizzle with the icing while still warm.
FILLING: Put the sugar in a bowl and add the orange rind.
Work the rind into the sugar and set aside for the flavours to infuse.
Combine the butter and sugar and mix well.
ICING: Put the icing sugar into a bowl.
Add enough orange juice to form a stiff icing.