Four citrus marmalade
Four citrus marmalade
Lemon bakewell tart
Lemon bakewell tart
Citrus-marinated chicken thighs
Citrus-marinated chicken thighs

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.



Makes about 4 x 250ml bottles

1 orange

1 grapefruit

1 lemon

1 clemengold

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.




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

125g butter

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.



Serves 4

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 honey

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.



Serves 4

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

salt and pepper

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.



Makes 12-15

4x250ml cake flour (4 cups)

10ml salt

60ml sugar

10g sachet of instant yeast

120ml olive oil

300-400ml warm water to mix


160ml sugar

grated rind of 2 oranges

100g butter


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.

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