I was recently handed a big bag of oranges from a Nanna at my daughters school. She has a brother with a farm, and hundreds of oranges were going to waste. They were not the prettiest oranges I’ve ever seen, but they were delicious and sweet. After we chopped a few up for afternoon tea, I started to think up ways of using this almighty pile of oranges.
This is what I made!
Flourless Orange and Almond Syrup Cake
(Recipe from Taste.com.au)
Melted butter, to grease
215g (1 cup) caster sugar
300g (3 cups) almond meal
1 tsp gluten-free baking powder
155g (3/4 cup) caster sugar
Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.
Prosciutto Wrapped Pork with Orange Sauce
(Recipe from Taste.com.au)
8 x 75g lean pork leg steaks, lightly flattened with a meat mallet
8 large sage leaves
4 prosciutto slices
1 1/2 tbs extra virgin olive oil
1/2 cup (125ml) chicken or vegetable stock
350g green beans, trimmed, blanched
Peel skin and white pith from 1 orange. Holding the orange over a bowl to catch any juices, segment the orange, then cut the segments into thirds, squeeze the juice of remaining orange into the bowl, then set both aside. Season the pork with pepper. Top each steak with 1 sage leaf and 1 prosciutto slice, then secure with toothpicks.
Heat 1 tbs oil in a large frypan over medium-high heat. In batches, cook pork for 2 minutes each side until cooked through. Remove pork from pan and cover loosely with foil while you make the sauce.
Add the juice and stock to the pan, then simmer over medium heat for 1 minute or until reduced by half. Add orange pieces, then return pork to the pan for 1 minute to warm through.
Toss beans with remaining 2 tsp oil, then serve with pork and orange sauce.
Quick Tasty, Fresh, Stir Fry Sauce
In a small jug put, a splash of dark soy, a splash of light soy, 1/4 cup chicken stock, juice of 1 orange, zest of 1/2 an orange, teaspoon of ginger and garlic, a teaspoon of cornflour and salt and pepper to taste. Mix it well with a fork.
Marinade your meat in 1/2 the sauce, then use the rest in your stirfry. I did chicken and veg, it was delicious, forgot to take a photo!
Enjoy experimenting with oranges, they are really tasty at the moment! Can’t wait for more summer fruits!