Blood Oranges

Intensely Tasty

Blood Oranges are just coming into season so we thought we'd share a few delicious ideas in this week's Newsletter to help you get the most from this intensely flavoursome fruit.

Fennel Salad

Slice and braise the fennel in a little water, butter and white wine. Retain the feathery fronds for decoration. Meanwhile peel and segment a beautiful blood orange. Assemble the softened fennel with segments of orange, chopped chives, fennel fronds and pitted sliced Kalamata olives, with a spoonful of Burrata or Mozzarella cheese on top.

For the dressing, whisk Blood Orange juice with a pinch of salt and Stokes Olive & Balsamic Dressing to taste. For a salty twist, add slivers of Italian salami or Prosciutto.

Indoor BBQ Ribs

Use about 1.5kg of pork ribs to serve 4 people - but, this is all about the marinade. In a large bowl, whisk together at least half a bottle of Stokes Original BBQ Sauce, 2 tbsp of our tangy Seville Orange Marmalade, 2 tbsp of soy sauce, the zest of 1 and juice of 3 or 4 Blood Oranges, 1 inch of ginger, peeled and grated and 2 tsp of soft brown sugar.

Put the ribs, fatty side up, in an ovenproof dish and coat them in the marinade. The longer the meat marinates, the better - ideally overnight. Drain off and retain the marinade then cover the dish of ribs with foil and put it into an oven, pre-heated to 160°C/gas mark 3.

Pour the marinade into a small pan, add more orange juice and 1 or 2 tsp of Stokes Classic English Mustard and reduce it to a sticky glaze. After 2 hours remove the ribs, uncover them and brush with the glaze. Finish them off under a medium grill, uncovered, for 15 to 20 minutes to caramelise the glaze.

Stir Fried Duck

Whilst I absolutely love the crispy fat and caramelised skin on pan roast duck breast, in a quick stir fry it really doesn't work so, sadly, it's better to cut this off and slice the breasts thinly.

To make the cooking marinade, mix the juice of 3 Blood Oranges with 3 tbsp of Stokes Hoisin Sauce, 2 tbsp of our Tomato Ketchup, 1 tbsp of soy sauce and 1 tsp of cornflour.

Heat a little sesame seed oil in a wok until it is piping hot then quickly throw 1 inch of finely sliced ginger, 2 grated garlic cloves and the sliced duck into the pan.

Keep the contents moving for 2 minutes then pour in the cooking marinade. This will swiftly come to the boil and coat the duck. At this stage add 2 or 3 handfuls of kale (making sure the woody stems have been removed) until it wilts. Just 5 minutes is all it will take before scattering the dish with toasted sesame seeds and serving with rice or noodles.

Blood Orange Loaf Cake

You'll Need:

• 1 x 25cm x 11cm loaf tin
• 2 eggs
• 170g of granulated sugar
• 160ml of Blood Orange juice
• 2tbsp of Stokes Seville Orange Marmalade
• 80ml of rapeseed oil
• 210g of '00' flour
• 50g of potato starch
• 16g of baking powder
• A pinch of cinnamon
• 2 Blood Oranges

Here's How:

Beat the eggs together with the sugar and cinnamon, then add the oil, orange juice and fine zest of 1 orange. Whisk this to a smooth blend before sifting in the flour, starch and baking powder.

When everything is fully combined, pour half into the buttered, lined base of the tin. Finely slice one of the whole oranges and layer half onto the cake mix with the marmalade spread over the slices. Top up with the remaining mixture and set the last few orange slices into the top before baking in an oven pre-heated to 160°C/gas mark 4 for 45 minutes.

Just add 'Amazing' - from Stokes

More foodie thoughts for the week:

 


Seasons to be Cheerful - 
March is on the horizon with Spring just round the corner. Enjoy this seasonal 'freshness' - here.







Pamper a Tomato - 
'Pamper a Tomato' said Nigel Slater, as a tip for nurturing perfection. Read our own quest for perfection - here.  








Rick, Roo & Curries Too - 
This is a wonderful opportunity to see and hear Rick as he speaks to camera and very much from the heart - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150