GC Challenge: Citrus Winner

GC Challenge:  Citrus Winner

With Total of 15 Votes

Duck Spring Rolls by Amber

For Best Citrus Recipe Presentation

First Place

Duck Spring Rolls by Amber 6 votes

Second Place

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia   3 votes

For Best Use of Citrus As Main Ingredient

First Place

Duck Spring Rolls by Amber 4 votes

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia   4 votes

Second Place

LEMON ICE CREAM by Marta Blay    2 votes

Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen     2 votes

For Best Citrus Invention Recipe

First Place

Duck Spring Rolls by Amber 5 votes

Second Place

Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen     3 votes

Let the Voting Begin for Citrus Recipes

We have 13 entries this week and it is a hard decision but must be done.  Get too and vote for best in the 3 categories.

  1. Blood Oranges, Avocado, Black Beans and Arugula Salad by Kim Vanzi

  2. Citrus Beet Salad by Maureen Plotts Horvath

  3. Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen

  4. Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

  5. Grand Marnier and Orange Chiffon Pie by Sarah Topps

  6. Orange Risotto with Prawns and Feta by Jo Williams

  7. Gi’s Lemony Tonic

  8. Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

  9. LEMON ICE CREAM by Marta Blay

  10. Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

  11. Duck Spring Rolls by Amber

  12. Chocolate Orange Brownies by Cheryl O’Bryan

  13. Citrus Lovers Dessert Tart by Kim Vanzi

Citrus Lovers Dessert Tart by Kim Vanzi

Citrus Lovers Dessert Tart

Really I think it should be called Citrus Lovers Dessert With Lots of Patience. I say this because it is really important to wait for it to cool down before sticking into the refrigerator.

FOR THE CRUST:

113g  butter
57 g castor sugar
170g  0 flour

Beat the butter and sugar together and fold in the flour, Press into a tart pan.  Bake at 175oC for 15 mins (golden brown). Allow to cool.

FILLING:

1 can 397g Sweetened Condensed Milk
4 eggs
125g butter, chopped
3 LARGE lemon juiced and chopped zest of one
1/2 cup of blood orange juice
2 tbsp brown sugar

Slightly beat eggs add condensed milk and place bowl on water bath on stove. Make sure the bowl does not touch the water.  Stir until mixture coats the back of a wooden spoon. Remove from heat, whisk in butter, then lemon rind and juice and allow to cool but not set.  Spoon filling into crust, bake for 20 minutes until slightly set will set more on cool down.  Once cool put in refrigerator overnight.  Now you can serve the next day as is with some powder sugar on top or you can do a slight crisp on top with some brown sugar.  Sprinkle the brown sugar over the top cook under the grill until the sugar is melted and golden.  Again cool completely and refrigerate if you like it cold if not you can cool completely and serve slightly warm with a dusting of powder sugar.

Adapted from:

Chocolate Orange Brownies by Cheryl O’Bryan

Chocolate Orange Brownies by Cheryl O’Bryan

Ok, so I don’t have time to bake what I planned for the competition but here’s a recipe I posted back in July last year that I will enter for the competition. So easy and so tasty!

Chocolate Orange Brownies
Delicious, quick and very easy!
Makes 16

3 eggs
100ml vegetable oil
2 Oranges
200g sugar
100g wholemeal flour
10g baking powder
60g oatmeal
60g Cocoa powder

Beat the eggs with the oil. Add rind and juice of both oranges. Mix in sugar, flour, oatmeal, cocoa and baking powder. Stir to combine. (Add nuts or choc chips if desired at this point.) Place mixture into a greased tin about 6x9inches and bake in oven at 160 C for about 20 minutes or until top is baked and crispy but middle is still a little squidgy. (It will continue to cook as it cools.) When cool sprinkle with caster sugar or dust with icing sugar/cocoa. YUMMY!!

Duck Spring Rolls by Amber

Duck Spring Rolls by Amber

 

For duck:
500 grams duck
Juice from two oranges
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 cloves of garlic
Few drops of sesame oil
Splash of Rice wine vinegar
Splash of dry sherry
Combine all the above ingredients coating duck extremely well. Marinate for 1-24 hours.
Remove from marinade and bake until cooked through at 180C. (If you are using legs, you should probably do this stove top and you should probably use less marinade and add broth or water and cook until very soft. This is probably a better way to go too! You probably don’t need to marinade either!)
Remove from oven and let cool.

For Spring Rolls:
Cooled Duck, chopped
Thinly sliced cabbage and carrots that have been blanched or steamed for 1-2 minutes.
Hoisin Sauce to taste
Juice from one orange
Spring Roll Wrappers
Oil for Frying (I use Peanut)
Combine cabbage, hoisin, orange juice and chopped duck. Follow the instructions on package for spring rolls wrappers to make spring rolls. Making sure they are perfectly dry, and shallow fry in oil.

I made a dipping sauce, but it was disgusting. So I used Thai Sweet Chili Sauce which was quite good.

(This only makes about 10 nice sized spring rolls)

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

Here’s an easy peasy citrus recipe, if there is still time to tuck this one onto the contest.

Turkey Cutlets in a Spicy Orange Sauce

Yields 4 cutlets

Ingredients:

 

4 medium pieces of turkey, chicken or beef cutlets

4 slices of speck , or smoked ham

White flour to dust cutlets

1-2 garlic cloves, sliced in half

2T- ¼ c (24-50g) olive oil

1 T Cointreau or white wine if you like

1/2 -3/4c (118 ml) orange juice or juice of 2 blood oranges

1 T hot pepper jelly*, add more if you want it hotter or add some dry hot pepper

S&P

 

Method:

 

Cut your turkey or chicken pieces into slices or use already prepared cutlets

Flatten Turkey pieces with a mallet or meat mallet to flatten and tenderize.

Lay one piece of Speck or smoked ham and fold the turkey cutlet and ham over in half.

Heat a sauté pan or skillet large enough to hold the 4 cutlets.

Lightly salt and pepper each cutlet and then dredge the cutlets in some white flour to coat.

Place the garlic clove halves in the pan with a generous amount of olive oil and begin to sauté the cutlets over a medium heat turning once when the edges begin to show a bit of color.

Remove the cutlets and set aside, keeping them warm.

Turn up the heat slightly, add the Cointreau to deglaze the pan. Once the alcohol evaporates, add the orange juice lifting all the pan juices till incorporated. Add the cutlets, turning if necessary to cover with sauce simmer gently till the liquid had reduced and slightly thickened.

Remove cutlets and serve topped with your pan sauce.

* I used my home made pepper jelly.

 

LEMON ICE CREAM by Marta Blay

LEMON ICE CREAM by Marta Blay

 

Ingredients:- 250 ml of Lemon Juice.- 200 grams of Sugar.- 250 ml of Water.- 2 Egg Whites.
Preparation: Empty the lemons. Make lemon juice and strain. Put the water and syrup in a saucepan and let it boil without stirring for 3 minutes. Cool down. Mix the lemon juice and syrup. Introduce the mixture into the freezer.
When the mixture is about to freeze, assemble the egg whites and mix. Freeze the mixture again and whenwhen it has the consistency, fill out the lemons and freeze. Put the lids. Serve cold.

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

I made this for my guests.  Sorry, but this one is from the internet, instead of inventing it.  But the picture is mine.
Banana/Citrus entry from Ascoli Piceno

Orange Risotto with Prawns and Feta by Jo Williams

Orange Risotto with Prawns and Feta by Jo Williams

Ok. Looks messy…I meant to take a photo of the risotto on its own and forgot. So basically orange risotto with prawns and feta.

For 2 people:
half a mug of rice
prawns (as many as you want)
2 oranges
some butter
a big piece of onion
dash of white wine
veg stock.

Put oil and a teaspoon of butter in frying pan and add a large piece of onion for a min. Add the rice for 2 mins and then the wine. Add the prawns and slowly add the veg stock and juice of 1 orange until rice is cooked and then fold in the cleaned pieces of the other orange, feta, teaspoon of butter and salt and pepper. Recipe doesn’t need the feta or the feta can be substituted for Parmesan, goat’s cheese, blue cheese etc etc