Favourite savoury meals with orange?
I bought a truck load of oranges and wondering what to do with them that is not dessert. I am a vegan and don't use refined sugars/flours if that helps narrow down what I'd like to eat.
So far, I have already made:
101Cookbook's Pan-glazed orange tempeh
Spinach, orange and almond salad
Yam, orange and spinach soup
Spanish paella with butternut squash and orange
Orange cucumber and wakame salad
Shiitake, Walnut, and Cranberry Salad with Adzuki Beans with an Orange vinaigrette
A kohlrabi, wheat berry and apple salad with an orange/lemon vinaigrette
Moroccan oranges with cinnamon salad (this was for dessert)
Any other flavour combinations I should try out?
Can I squeeze my own orange juice and freeze it to use later?
I love oranges with fennel - thinly sliced fennel with orange segments and avocado, dressed in a vinaigrette, delicious. A local restaurant also makes a rice pilaf dish with slivered almonds, fresh dill and orange zest - it sounds strange but the flavors really work well.
I do a cochanita pibil and pollo pibil both with regular orange juice. For veg, I would do with portabello mushrooms or zucchini or squash. Uses achiote paste which can be found at any Mexican grocer.
I Also do a Japanese orange/ginger/lime salad dressing.
I also like Orange cheese cake with an Oreo cookie crust.
An orange and beet salad is a lovely thing. You can use either roasted and chilled beets or raw beets thinly sliced on a mandolin. Arrange on a plate with orange supremes and top with a lemon/orange juice and olive oil dressing (shallots are a nice addition here) and some toasted walnuts (or any other nut for that matter).
Last night I caramelized some sweet onions in butter then added orange juice and let reduce by about half finished with a touch of grandmarnier and chopped flat leaf parsley and served over grilled salmon. We really liked it.
The Boston Herald had EVOO Restaurant's (in Somerville, MA) Orange-Chipotle BBQ Sauce about 10 years ago.
2 cups orange juice
6 Tbsp molasses
1/4 cup Dijon mustard
1 Tbsp chopped garlic
1/2 cup ketchup
1/4 cup minced onion
2 Tbsp red wine vinegar
1 chipotle chili pepper, seeded and chopped
1/4 tsp ground cinnamon
1 whole clove
Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring to a simmer and let cook until the sauce is reduced by one-third. Puree and strain. Makes about 2 cups.
And I love this Orange-Clove Rice served with a roasted chicken or pork tenderloin with a sauce drizzled over top of slices of the meat on the rice.
1 cup rice
1 cup orange juice
2/3 cup water
1 Tbsp dried minced onions
1 cinnamon stick
10 whole cloves
Put rice in orange juice and water in medium saucepan. Add dried minced onions, and stir a few times. Put cinnamon stick and whole cloves on top and DO NOT STIR.
Bring to a boil, and cook for 12-15 minutes, covered. (Add 1-3 Tbsp. water to keep from boiling dry, but it should look dry on top.) Turn off heat and allow to sit another 15 minutes WITHOUT stirring or removing cover. Remove cinnamon and cloves before serving.
I have a good Spanish Orange Salad recipe, that is also dead easy.
Simply layer 4-6 thinly sliced, peeled oranges with chopped parsley and some diced red onion, preferably in a glass dish as it is very attractive.
Mix up a couple of minced garlic cloves with 1/4 cup olive oil and 1/4 cup fresh lemon juice. Add 1/4 -1/2 tsp cayenne pepper. and 1 tsp salt. Blend well and douse the orange salad with the dressing.
Alow to refrigerate, covered, for at least 3 hours or overnight if possible. Drain some of the juices before serving.
make a paste/ combo of fresh rosemary, thyme, sage, parsley and orange zest and spread all over boneless duck breasts. place skin side down in a a skillet over low heat. cook 5-10 minutes, until a large amount of fat renders and the skin is brown and crispy (black in spots with herbs). turn and finish over medium for just a few minutes, to medium rare. let rest and make a pan sauce with shallots, wine, sour cherries, orange juice, broth, finish with a tad more fresh herbs. oh, and drain most of the duck fat and store in the freezer for future use before making the pan sauce.
salad with shaved fennel, orange, frisee, endive, blue cheese, vinaigrette, almonds.
sauce for crab cakes or other seafood: reduce 1 c. of orange juice to 1/4 cup. add minced shallot and 1/2 c. wine and reduce to 1/4 c. lower heat and whisk in up to a stick of butter, a bit at a time. Makes a rich and delicious sauce. salt and pepper to taste. I usually use less butter, but double the liquids, for every day meals.