THERMOMIX KITCHEN ... HOW DO I USE THEM IN COOKING? ... In this month's
recipe corner, we bring you an adults only indulgence; orange liqueur.
SEASONAL PRODUCE FROM THE THERMOMIX KITCHEN
ORANGE While oranges are reportedly one of the most popular fruits in the world, the orange has been overlooked as a culinary delight for too long. But, you heard it here first – the orange is back on the Australian culinary scene with its divine sweet tangy flavour appearing in sweets and savoury alike. WHEN TO BUY AUSTRALIAN ORANGE? Valencia, the summer orange is available November to February whilst the winter orange, the Navel, is available June to October. Australian citrus generally have a sticker to inform you it was grown here, so keep an eye out. WHEN TO BUY AUSTRALIAN ORANGE? Choose oranges that are firm, feel heavy for their size and have a smooth and tight skin. Avoid oranges that have soft spots, blemishes or bruises. If using the zest, we suggest you wash oranges well or buy organic. Store oranges loose in the refrigerator or at room temperature – either way they will last around two weeks. HOW DO I USE THEM IN COOKING? Any way you like! Peel and grate the zest to flavour salt, sugar or seasonings. Squeeze the juice to use in sauces, juices or to deglaze a pan. Enjoy the flesh in salads, preserves, desserts, steamed with fish or sliced and roasted with your favourite cut of meat. In this month’s recipe corner, we bring you an adults only indulgence; orange liqueur. The gentle spice of the cloves lifts the sweet aromatics of the orange in this decadent liqueur. Delicious straight up over ice or in an orange cocktail of choice, this is perfect for an adult gift, dinner party or quite nights at home with those you love. Enjoy (responsibly…). HEALTH BENEFITS OF ORANGE The humble orange is actually the richest fruit source of the antioxidant hesperetin – great for protecting bones and joints as we age. One orange also has twice the recommended daily intake (RDI) for vitamin C and 18% of your RDI for folic acid making it perfect to consume during the cooler months to boost your immune system. TRADITIONAL PARTNERS Chocolate, coffee, white fish, chilli, cinnamon, duck SOMETHING DIFFERENT Bacon, beef, watercress, cardamom, olive, anchovy
RECIPE CORNER FROM THE THERMOMIX KITCHEN
ORANGE LIQUEUR (ON THE ROCKS) INGREDIENTS
METHOD
Orange vodka
Orange vodka
•
1.
•
2 navel oranges (approx. 450 g) washed, cut into sixths 400 g vodka
Orange syrup • 200 g white sugar • 200 g water • 2 whole cloves • ½ vanilla bean, split lengthways • 1 orange, washed, zest only, no white pith • ice cubes, to serve
2.
Place orange and vodka into mixing bowl and mix 20 sec/ /speed 2. To prevent splashing, remove orange segments from mixture and place into a thoroughly clean jar, then pour in the vodka from the bowl. Seal jar and leave to infuse for 2 - 3 weeks. After 2 - 3 weeks of infusing, strain through muslin cloth or fine-meshed sieve into a clean bottle and set aside.
Orange syrup 1. Place sugar, water, cloves, vanilla bean and orange zest into mixing bowl
2.
3.
and cook 20 min/100°C/ /speed 1. Strain orange syrup into a jug and set aside to cool. Combine 150 g of the cooled orange syrup with the reserved orange vodka to make your orange liqueur. Store remaining orange syrup in a jar for future use. To serve, fill a glass with ice and a measure of orange liqueur (30 g) or use in your favourite cocktails as needed.
TIP This recipe makes approximately 390 g of Orange vodka and 280 g of Orange syrup. When combining alter the ratio of vodka to syrup, to taste.
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