Sensational citrus - recipes

By Angela Day Time of article published Jul 19, 2012

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Serves 4

125ml halved kumquats, seeded

15ml sugar

1kg pork fillets

1 egg white, lightly beaten

15ml cornflour

30ml hoisin sauce

15ml oyster sauce

10ml chopped garlic

10ml Chinese five-spice powder

10ml chopped ginger

1 red chilli, seeded and chopped

15ml peanut oil

125ml chicken stock

Combine the kumquats and sugar in a small bowl and set aside. Cut pork into stir fry strips and combine with all the ingredients up to red chilli, then mix well. Set aside for 30 minutes.

Heat peanut oil in a wok and cook the pork strips over a high heat.

Add the kumquats and stock, and then bring to the boil. Serve, garnished with coriander, with noodles or rice.


Serves 8

3 large oranges

250ml castor sugar

200g ground almonds

2.5ml baking powder

5 extra-large eggs

juice of half a lemon


125ml orange juice

60ml castor sugar

Place two of the oranges in a saucepan and cover with water. Bring to the boil, reduce heat, cover and simmer for 1-2 hours or until oranges are tender. (Top up the water if needed.) Remove from water and leave to cool.

Keeping skin on, cut oranges into chunks, removing any pips.

Place in food processor and process with remaining ingredients until well mixed.

Slice remaining orange and put in the base of a greased and lined 20cm-deep cake pan. Pour mixture on top. Bake at 180°C for 45-50 minutes until risen and firm to the touch.

Leave to cool for 20 minutes in the cake pan.

Turn out on to a cooling rack and spoon over hot sauce.

To make the sauce: Combine ingredients in a small saucepan and boil for two minutes.


Serves 4

2 ruby grapefruit

4 salmon fillets

10ml castor sugar

60ml chopped coriander

juice of 2 limes

125g green beans, cut into 2cm pieces and blanched

30ml olive oil

250ml brown rice, cooked

60ml dried cranberries, chopped

Peel and segment the grapefruit. Reserve 8 segments, chop the rest.

Place salmon fillets on a greased baking tray and grill for 5-6 minutes. Remove and place two grapefruit segments on top of each portion. Sprinkle with sugar and return to grill until sugar is slightly caramelised.

Combine the chopped grapefruit, coriander, lime juice, green beans, olive oil, rice and cranberries, then mix well. Season to taste. Divide among four plates and top with salmon. Serve immediately.


Makes about 400ml

1 orange

1 lemon

1 grapefruit

1 naartjie

500ml water

500ml sugar

Wash fruit and thinly peel with a potato peeler. Cut peel into thin julienne strips. Remove pith from the fruit and discard. Slice the fruit and see that it measures about 500ml.

Put into a microwave-proof bowl, add the water and julienne strips, then allow to stand for 1 hour.

Put the bowl in the microwave and cook on full power for 25 minutes, stirring at least twice during the time. Remove from microwave and stir in the sugar.

(If you used more than 500ml of fruit, add the same amount of sugar.)

Return to the microwave and cook on full power for about 20 minutes, stirring well every 5 minutes until the setting point is reached.

To test for the setting point, spoon a little of the boiled mixture on to a cold plate and place the plate in the freezer for a minute.

The marmalade should “wrinkle” when pushed with your finger.

While still hot, bottle jam in sterilised jars and seal. - Saturday Star

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