SWEET, JUICY AND packed with vitamin C, oranges are a trusty kitchen staple.
There are a huge variety of oranges available, but all should be stored away from direct sunlight at room temperature. While oranges are most commonly enjoyed as a healthy snack on their own or juiced, there’s endless possibilities when it comes to eating them. So, you’ve purchased one too many oranges to eat and now wondering what to do with them? We’re here to help!
Home-made marmalade: While Seville oranges are preferred, ordinary everyday oranges also produce a delicious marmalade with a slightly sweeter result. First, wash 500g of oranges and 1 lemon thoroughly and cut in half. Place the fruit in a pot and cover with 2 litres of water, bring to a boil, then simmer for about an hour and a half until the fruit is soft.
Remove the pan from the heat and place the oranges aside to allow to cool. Once cooled, squeeze the flesh from the oranges into the liquid, making sure to remove any pips, then thinly slice the skin and add to the pan. Tip in a kilo of jam sugar, then boil rapidly for 5 minutes. Allow to cool, and add to sterilised jars.
Pork chops with orange: Grate the rind of an orange into a bowl, then cut in half and add in the juice. Stir in a dash of olive oil, a dash of soy sauce and a spoonful of honey. Place 4 pork chops into a shallow dish, pour over the sauce and leave to marinade from 20 minutes up to 24 hours.
When you’re ready to cook the pork, take the chops out of the marinade, heat some olive oil in a pan and cook for 5 minutes on each side, then pour over the marinade and cook for a further 10 minutes, until the liquid has evaporated to a desired consistency. Serve with a side salad and baked potato.
Halloumi and orange salad: Peel two oranges, then use a knife to cut out the segments, and set aside. Make a dressing by mixing together balsamic vinegar, olive oil, whole grain mustard, and any juices from the orange segments. In a pan, heat some olive oil and fry halloumi slices on each side until golden. Toss mixed leaves in the salad dressing, then assemble on a plate with the orange segments and fried halloumi. Serve immediately.
Rhubarb and orange crumble: Place a few stalks of chopped rhubarb into a pan with two peeled and chopped oranges, 3 spoonfuls of sugar, and cook for 10 minutes until the fruit begins to soften. While this is cooking make the topping by crumbling equal amounts of butter, sugar and flour together with your hands, and, once it has reached a breadcrumb consistency, add in some chopped mixed nuts.
Transfer the fruit to a greased ovenproof dish and top with the crumble topping. Bake for 15 minutes at 180°C until the rhubarb is soft, and serve warm with custard.
Salmon, orange and fennel parcels: Cut out 4 large squares of baking parchment. Place a darne of salmon on each piece, and top with orange segments, finely sliced fennel and dill. Season, and add a drizzle of olive oil and a squeeze of orange juice to each parcel. Fold over the sides of the parchment to wrap it up, then place the parcels on a baking tray, and bake for 15 minutes at 200°C. Serve with asparagus and baby potatoes.
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