Orange Recipes

A simple fish dish of salmon complimented with a tasty orange sauce

Ingredients:

4 slices of fresh salmon

15ml/1 tbsp lemon juice

Salt and pepper

30g butter

1 onion

60ml/quarter of a cup fresh mixed herbs

450g/2 cups fish bouillon

225g/1 cup dry white wine

30 ml/2 tbsp capers

225g/1 cup creme fraiche

Juice of 2 oranges

8 orange slices to decorate

Method:

1. Clean the salmon and season with salt and pepper.
2. Saute the minced onions in a pan, add the herbs and stir.
3. Add the bouillon, wine, capers to the pan and heat up.
4. Add the creme fraiche, orange juice and stir.
5. Add the salmon to the sauce and allow to simmer on a low heat for five minutes.
6. Serve and decorate with the orange slices.

A deliciously moist tangerine and sultana cake (Oranges can be used if preferred)

Ingredients:

680g/1 and a half 1b sultanas, finely grated

Rind of 2 tangerines (1 orange)

180 ml/6 fl oz tangerine or orange juice

240ml/half a pint brandy or sherry

230g/8 oz butter or margerine

230g/8 oz castor sugar

4 large eggs, beaten

230g/8 oz plain flour, sifted

60 g/2 oz self raising flour, sifted

3 pieces of candied orange peel and demerera sugar to decorate

Method:

1. The day before baking put the grated sultanas in a bowl. Add finely grated tangerine (orange) rind, juice and brandy or sherry to the bowl. Stir well and cover then leave to soak overnight.
2. The next day grease a deep round 20 cm/8 inch cake tin and line with greaseproof paper then tie a band of brown paper around the outside of the tin.
3. Beat the butter and sugar together until light and creamy. Add beaten eggs a little at a time, beaten well after each addition.
4. Stir in the sifted plain and self raising flours, then fold in the sultana mixture from the prepared bowl until well mixed.
5. Turn the mixture into the prepared tin and smooth over the top lightly.
6. Arrange the candied peel on the top decoratively and sprinkle with demerara sugar.
7. Bake in the centre at 170 degrees C or gas mark 3 for three to three and a half hours or until cooked through. If the top seems to be browning too quickly, cover with greaseproof paper.
8. Turn cake out on to a wire rack to cool then store in an airtight container.