Orange flava!

THE citrus season generally begins around December and extends into the early part of the following year, portugals appear first, followed by a variety of oranges, and grapefruits, pink and white.

It’s one of those seasons that we may be privileged to a bumper crop or not. This year seems to be the former. The markets and tray- truck roadside vendors are still offering portugals, oranges and grapefruits. I enjoy citrus season, especially oranges and pink grapefruits and buy them whenever I can.

The most popular of citrus fruits are oranges, which were first cultivated in India and later in China. Christopher Columbus brought oranges to the Caribbean. Through the years many hybrids were cultivated and today we have a variety to choose from, we can get parson brown, king, navel, Valencia and pineapple oranges. My favourites are parson brown and king oranges. When I am feeling especially ambitious I make orange marmalade!

The flavour of an orange is essentially in its zest, which is the coloured portion of the skin, without the white pith. It essentially adds that strong and pungent sweetness of an orange to your dish, one teaspoon of orange zest is the equivalent of one orange, lots of big and sweet flavours to enjoy.

Orange flavours pair well in both savoury and sweet dishes and especially chocolate, here are some for you to try this weekend!

Chilli orange sticky wings

Marinade

1 tbs orange zest

1 tbs minced garlic

2 tbs soy sauce

8 chicken wings

Sauce

⅓ cup honey

1 tbs minced garlic

¼ cup freshly-squeezed orange juice

1 tsp oriental sesame oil

1 tbs Chinese chilli garlic sauce

1 tsp cinnamon

1 tsp salt

⅓ cup sesame seeds

Divide wings into small drumstick and wing pieces, you should have 16 pieces.

Combine marinade ingredients, pour onto wings and combine well.

Cover and marinate for one hour in the refrigerator.

Preheat oven to 375F.

Place wings into a shallow, greased baking dish or pan, bake until cooked through turning once, about 20 minutes.

Meanwhile, combine all the ingredients for the sauce except the sesame seeds and stir well.

Baste chicken wings generously with sauce, return to oven and bake turning a few times and basting with all the sauce, until sticky and bubbly.

Remove from oven sprinkle with sesame seeds and garnish with chopped chadon beni, if desired.

Makes 16 pieces.

Orange cashew shrimp

1 lb large shrimp, peeled and deveined

2 tbs vegetable oil

1 tbs chopped ginger

2 tsp chopped garlic

1 onion, cut into strips

1 green bell pepper, seeded and cut into one-inch pieces

1 cup fresh orange segments

½ cup toasted cashew nuts

Marinade

1 tsp orange zest

1 tsp sesame oil

1 tsp minced garlic

1 tsp minced ginger

Sauce

½ cup orange juice

1 tsp orange zest

1 tsp sesame oil

1 tbs soy sauce

2 tsp granulated sugar

2 tsp cornstarch

Combine marinade ingredients, pour onto shrimp, stir, cover and marinate in the refrigerator for about 15 minutes.

Stir together the sauce ingredients.

Heat oil in a wok over high heat, add ginger and garlic and quickly toss for just a few seconds, do not allow to brown.

Add peppers and onions stir fry until peppers turn bright green in colour.

Add shrimp stirring and frying until shrimp becomes pink in colour.

Add the cashews and orange segments, combine.

Pour on the sauce and stir fry until sauce thickens,

Remove, serve hot with white rice.

Serves 4

Orange teriyaki steak

4 beef steaks, cut about ¾ inch thick (preferably rib eye)

⅓ cup soy sauce

⅓ cup brown sugar

¼ cup honey

½ cup orange juice

1 tbs white vinegar

1 tbs minced garlic

1 tsp hot pepper flakes

⅛ tsp allspice powder

In a small saucepan place soy sauce, brown sugar, honey, orange juice, vinegar, garlic, pepper flakes and allspice powder.

Stir to combine, heat gently over medium heat until bubbly.

Remove, cool.

Pour half the sauce over steaks making sure both sides of each steak are covered with the sauce. Reserve the rest of the sauce.

Marinate covered in the refrigerator for about one hour.

Preheat grill pan, add a bit of oil just to prevent sticking, olive oil works well.

Place steaks onto hot grill pan, cook for about 4 minutes per side or until your desired doneness is reached.

Baste steaks with reserved marinade turn and baste other side.

Remove and slice on the diagonal before serving.

Serves 4 to 6

Orange sponge cake

3 cups sifted all-purpose flour

1 tbs baking powder

1 tsp orange zest

½ tsp salt

8 ozs butter, unsalted

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup freshly squeezed orange juice

Preheat oven to 350F.

Grease and flour two nine-inch cake pans.

Sift the flour three times and add the baking powder, orange zest and salt, set aside.

With an electric mixer, cream the butter with the sugar until light and creamy, about 10 minutes.

Add the eggs one at a time, beating well between additions. Add vanilla.

Reduce the mixer speed to medium low, or low and divide the flour into 4 portions and the milk into 3 portions.

Add the flour alternately with the orange juice, starting and ending with the flour.

Mix just until incorporated after each addition.

Divide the batter evenly between the pans.

Bake for 35-40 minutes, or until the cake pulls away from the side of the pan.

Remove from oven and cool for 5 minutes in pans before turning out.

Caribbean bread pudding with orange chocolate sauce

2 cups full cream milk

1 tsp vanilla

1 tsp Orange Bitters

½ cup granulated sugar

4 eggs, beaten

2 tsp cinnamon

½ tsp nutmeg

½ cup raisins

1 large loaf white bread, cut into cubes

Preheat oven to 350F

Butter a 10-inch by 8-inch baking dish.

In a mixing bowl combine milk with vanilla, Orange Bitters, and sugar.

Beat in eggs.

Stir in spices and raisins.

Pour over bread in a large bowl, let sit for a few minutes until bread has soaked the liquid up.

Pour into prepared baking dish. Place this dish into a large baking tray.

Place in oven and pour a little water into the baking tray.

Bake for about 50-60 minutes.

Cool and serve with orange chocolate sauce

Serves 10 to12

Orange chocolate sauce

4 tbs butter

2 cups bittersweet chocolate chips

1 cup evaporated milk

⅓ cup Orange Bitters

½ tsp cinnamon

In a small saucepan melt butter, stir in chocolate chips, gently stir until melted.

Pour in milk, add Orange Bitters and cinnamon, cook until smooth and creamy.

Serve warm with bread pudding.

Makes about 2 cups sauce