Blood oranges
B LO O D O R A N G E P O S S E T S Serves 6 V
Instantly recognisable from their deep crimson interior, blood oranges have a tarter flavour than standard oranges, and contain higher levels of vitamin C. Often slightly smaller than regular oranges and with a darker peel, they owe their scarlet flesh to antioxidants known as anthocyanins. Grown mostly in Mediterranean countries, several varieties exist – Italian Jaffa red oranges are available in store throughout February. Use them to make a zesty blood orange curd, or add peeled slices to a salad with watercress, goat’s cheese and nuts.
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GF
Takes 15 mins, plus chilling Cost per serve 89p 5-6 blood oranges, depending on their size 500ml light double cream, such as Elmlea 150g caster sugar 25g dark chocolate, grated, to serve
1 Zest and juice 2 blood oranges. You will need 75ml orange juice, so juice another if necessary. Set the juice and zest aside. 2 Put the cream and sugar in a large pan over a low heat and bring to the boil
slowly, stirring until all of the sugar has dissolved. Then boil briskly for 3 minutes, or until thickened and pale yellow in colour. Stir in the orange juice and zest. Divide the mix between glasses or small serving dishes and leave in the fridge overnight to set completely. 3 Just before serving, remove the peel and pith from the remaining oranges and cut the flesh into thin rounds. Layer the rounds on top of the chilled possets, and sprinkle over the grated dark chocolate. Each serving contains Energy
1572kJ 375kcal 19%
Fat
Saturates
Sugars
Salt
22g 18g 40g 0·1g 32% 92% 44% 2%
of the reference intake. See page 114. Carbohydrate 44g Protein 3g Fibre 3g
Also in season… Juicy mango is another February favourite. Try this zesty pancake recipe at tes.co/tropicalpancakes
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For more delicious orange recipes, visit tesco.com/realfood
WORDS BRYONY BOWIE RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JULIA PATMORE
FEBRUARY HARVEST
