A quest for zest - recipes

Orange Souffle 170713. Picture: Bongiwe Mchunu

Orange Souffle 170713. Picture: Bongiwe Mchunu

Published Aug 2, 2013

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LEMON CHICKEN

Serves 4

500g chicken breast fillets, cut into strips

1 egg white

30ml cornflour

a pinch of salt

30ml sesame oil

45ml peanut oil

125ml lemon juice

15ml grated lemon zest

125ml chicken stock

15ml sugar

30ml light soya sauce

10ml crushed garlic

1 red chilli, seeded and finely chopped

30ml cornflour, mixed with 45ml cold water

small bunch of spring onions, finely sliced

salt and pepper

Combine egg white, cornflour, salt, sesame oil and chicken in a bowl. Stir to make sure the chicken is well coated. Leave for about 20 minutes.

Heat a wok until very hot, add some peanut oil and heat until smoking.

Add the chicken, stirring quickly to stop it from sticking and cook until the chicken turns white.

Add the lemon juice and zest, stock, sugar, soya sauce, garlic and chilli. Bring to boil and whisk in the cornflour mixture.

Simmer gently for 5-10 minutes until chicken is cooked and sauce is thickened.

Add the spring onions and season to taste. Serve immediately.

 

ORANGE SOUFFLÉ

Serves 4-6

4 large oranges

125ml orange juice

125ml cream

2 extra large eggs, separated

60ml castor sugar plus extra 30ml

30ml flour

30ml orange marmalade

Preheat oven to 180°C.

Slice the tops off the oranges and scoop out all the flesh and juice into a sieve over a bowl. Squeeze out the juice from the pulp, measuring 125ml and reserve.

Place the scooped-out oranges on to a baking tray or balance them in a muffin tray.

Combine the reserved orange juice and cream.

in a pot, whisk the egg yolks with 60ml sugar until smooth, then whisk in the flour.

Put the pot on low heat and gradually add the orange and cream mixture, whisking all the time, until the mixture thickens.

Stir in the marmalade and leave to cool.

Whisk the egg whites until soft peaks form, then add the 30ml of sugar and beat until stiff peaks form.

Add a spoon of egg white to the cooled custard and mix to combine, then gently fold in the rest of the egg white. Be careful not to over-mix.

Divide the mixture between the scooped-out oranges.

Fill halfway.

Bake for 20-25 minutes until golden on top and just firm to the touch.

Serve immediately.

 

MANDARIN MARMALADE

Makes about 625ml

600g mandarins (about 4)

800g sugar

500ml water

juice of 2 lemons

Peel the fruit and cut the rind into thin strips.

Boil for about 20–25 minutes until soft.

Drain and set aside.

Put the flesh into a food processor and process well. Strain the juice through a sieve pressing out as much as possible.

Put the juice, sugar, water, cooked rind and lemon juice in a saucepan and heat gently until the sugar has dissolved.

Bring to the boil and boil until the setting point is reached. It will take about 40-45 minutes.

Cool slightly then bottle in sterilised jars. Seal while still hot.

* I used Clemengold mandarins for this recipe.

Also I found adding all the cooked rind to the mixture a bit too much – use only as much as you would like.

I used about three quarters.

 

LEMON SQUARES

Serves 6-8

125ml condensed milk

100g butter

200g packet of shortbread biscuits

250ml desiccated coconut

30ml finely grated lemon rind

Lemon icing

500ml icing sugar

50g butter, softened

45ml lemon juice

Grease and line a lamington pan.

Place condensed milk and butter in a small saucepan over medium heat until the butter melts.

Put the biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and lemon rind in a bowl. Add the butter mixture. Stir until well combined. Press the mixture into the prepared pan. Refrigerate until firm.

LEMON ICING: Place icing sugar, butter and lemon juice in a bowl. Beat with a wooden spoon until smooth.

Spread over the slice. Refrigerate for a further 30 minutes or until icing has set.

Cut into pieces and serve.

* These slices are best stored in the fridge.

 

CITRUS SALMON

Serves 4

4 portions of salmon fillets

60ml orange marmalade

125ml orange juice

30ml lime juice

15ml Dijon mustard

5ml grated ginger

salt and pepper to taste

Place salmon fillets in a large zip-top bag.

In a small bowl stir together remaining ingredients.

Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.

Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.

Preheat oven to 200°C. Place the salmon and marinade in an ovenproof baking dish. Bake for 10-15 minutes until cooked to your liking. Do not overcook.

Baste once with the pan juices.

Serve immediately. - The Star

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