In Praise Of … Oranges

This month we showcase oranges, a fruit for Christmas which works well in both sweet and savoury dishes. There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds.

Blood Orange, Mozzarella and Rocket Salad

Ingredients

3 blood (or normal) oranges

2 x 125g balls mozzarella, torn

2 big handfuls rocket

½ red onion, thinly sliced

For the dressing

3 tbsp olive oil

3 tbsp red wine vinegar

2 tsp caster sugar

2 tsp wholegrain mustard

1 tsp mustard seed (black or brown)

1 tsp poppy seeds

Method

Finely zest one of the oranges and mix with the dressing ingredients and some seasoning.

Cut the peel from the top and bottom of each orange, then sit each flat on a board. Using a small knife, cut away the peel and pith from each orange, working in downward strokes all the way around. Thinly slice the oranges and scatter over a platter with the mozzarella, rocket and onion.

Drizzle the dressing over the salad and eat with crusty bread, if you like.

Sticky Orange Cake

Serves 6 – 8, cook time 50 mins

Ingredients

2 medium unwaxed oranges

225g caster sugar

1 tbsp honey

6 eggs, separated

150g ground almonds

150g plain flour

1/4 tsp salt

½ tsp cinnamon or mixed spice

Handful of flaked almonds, toasted

For the syrup

2 ordinary oranges

6 cardamom pods, lightly crushed

1-3 tbsp caster sugar, to taste

2 tbsp candied orange peel

Method

Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Drain and allow to cool slightly, cut open to check for pips and then puree them.

Heat the oven to 180°C, and grease and line a 23cm springform tin.

Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almond, flour and spices, followed by the puree until well combined. Whisk the egg whites and salt until stiff, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 50- 60 minutes, or until firm on top.

Meanwhile, squeeze the fruit for the syrup into a pan and add the cardamom and a spoonful of sugar. Bring to a simmer, stirring to dissolve the sugar, then taste and add more sugar as necessary. Add the peel then allow to cool.

Take the cake out of the oven and leave it in the tin and poke a few holes in the top with a skewer. Pour over the syrup a little at a time, and allow to sink in, then scatter with almonds and leave to cool completely before transferring to a plate. Goes well with: vanilla ice cream

Jane O’Hagan