Recipes

WINTER CITRUS RECIPES

Butter Orange Almond Cake

Recipes by Christine Tizzard. Follow her on Instagram.

Persian Satsuma Roasted Chicken Thighs

Persian Roasted Satsuma Orange Chicken Thighs

Makes: 4 servings

Ingredients

  • 2 tbsp vegetable or olive oil
  • 1 kg chicken thighs (skin on / bone in)
  • 1 medium onion, halved and finely sliced
  • 4 garlic cloves, minced
  • 1 large carrot, cut into 2 inch batons
  • 2 small fennel bulbs, halved and medium sliced
  • 1 heaped tbsp plain flour
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • ½ tsp ground nutmeg
  • (optional) 2 Tbsp dried rose petals
  • 1/8 tsp ground saffron bloomed in 600 ml of low sodium chicken or vegetable stock
  • 1 bay leaf
  • 3 Satsuma (Sumo) oranges (1 to juice and 2 sliced for the casserole itself)
  • Juice of 1 lemon
  • ¼ cup fresh pomegranate seeds
  • Salt and pepper to taste

For Garnish (Optional):

  • Sliced oranges
  • Slivered almonds or pistachios

Directions

  1. Preheat oven to 320°F.
  2. Preheat a lidded casserole dish over medium-high heat and add 2 tablespoons of oil. Season chicken thighs with salt and pepper on both sides. Place the chicken skin-down in the pan and fry until golden brown. Flip the chicken and fry for a few more minutes. The goal here is to crisp the skin, not fully cook the chicken. Remove the chicken from the pan and set aside.
  3. Add the onion to the hot pan and cook until golden, adding more oil if necessary. Stir in the garlic and turmeric.
  4. Add the carrots, fennel, and remaining spices, and stir until evenly mixed. Stir in the flour to coat the mixture, then stir in the tomato purée.
  5. Add the stock with the bloomed saffron, the juice of 1 orange, and the juice of a lemon. Stir until evenly combined. Add bay leaf.
  6. Return the chicken thighs to the pan so they are three-quarters submerged. Add the 2 remaining sliced oranges, arranging them partially on the chicken thighs and partially submerged in the casserole liquid.
  7. Place the lid on the pan and transfer it to the preheated oven to cook for 3 hours. Halfway through cooking (at 90 minutes), remove the pan, baste the chicken and oranges with the pan juices, and adjust positioning if needed.
  8. About 45 minutes before the cooking time is over, remove the lid and continue to slow-cook to crisp up the chicken skin slightly and allow the sauce to thicken.
  9. After the cooking time is complete, remove the pan from the oven. Mix the pomegranate seeds with a few tablespoons of the sauce, then pour this mixture back into the pan, distributing it evenly among and on top of the chicken thighs.
  10. Garnish with slivered almonds or pistachio.
Kumquat Marmalade

Kumquat Marmalade

Ingredients

  • 2 lemons, halved lengthwise, seeded, and very thinly sliced
  • 1 pound (450g) kumquats, stemmed, seeded, and sliced
  • Reserve the seeds from the lemon and kumquats
  • 5 1/2 cups (1.3L) water
  • 2 cups (400g) sugar
  • pinch of salt

Directions

  1. Put the lemon slices in a large pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain. (Discard the water.)
  2. Put the blanched lemons back in the pot. Tie the seeds from the lemons and kumquats securely in a piece of cheesecloth and add the seed sack to the pot along with the sliced kumquats and water. Bring to a boil; remove from heat, cover, and let stand 24 hours.
  3. The next day, put a small plate in the freezer.
  4. Add the sugar and salt to the pot, and cook the marmalade for 30 to 45 minutes over medium heat. Remove the bag of seeds and when it’s cool enough to handle, squeeze the seeds in the cheesecloth using your hands or place it in a ladle and press it with the back of a soup spoon (being careful not to break the fabric and release the seeds) over the jam pot to so the pectin goes directly into the marmalade mixture.
  5. Continue cooking until it has reached the jelling point, about 220ºF (104ºC) degrees, if using a candy thermometer. To test the marmalade, turn off the heat and put a small amount on the plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle a bit when you slide your finger through it. If not, continue to cook until it wrinkles slightly on the chilled plate when you nudge it.
  6. Remove from heat and ladle the mixture into clean jars.
Winter Pomelo Salad

Winter Pomelo Salad

Ingredients

  • 1 fennel bulb, cut in half, the quartered (through root end) then thinly sliced
  • 1/2 bunch radishes, quartered
  • 2 Tbsp pomelo zest
  • 1 pomelo, peeled and segmented to preferred size (about 1 inch chunks
  • ½ cucumber, sliced
  • 1 bell pepper, sliced
  • 1 head or enough mixed greens of choice for 4 people
  • Handful of roasted nuts/seeds
  • ½ cup pomegranate seeds

For the vinaigrette dressing:

  • 1 Tbsp snipped fennel fronds from top of bulb
  • 1 Tbsp pomelo zest
  • ½ garlic clove, pureed
  • 2 Tbsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground white pepper
Key Lime and Coconut Pancakes

Key Lime and Coconut Pancakes

Ingredients

  • 1 cup flour of choice
  • 1/2 cup plain yogurt
  • 1/2 cup coconut milk
  • 1 Tbsp key lime zest
  • 3 Tbsp fresh Key lime juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 3 Tbsp melted coconut oil or butter
  • 1 tsp vanilla
  • ¼ cup toasted sweetened shredded coconut for topping
  • Optional: lime zest, more yogurt and/or maple syrup for topping

Directions

  1. In a medium mixing bowl, whisk together all the wet ingredients. Gradually whisk in the dry ingredients until a thick mixture forms. If the batter seems too dry, add a drop or two more of milk or yogurt.
  2. Heat a skillet or griddle to medium-low heat and spray with non-stick spray. Use a 1/3 cup measuring cup to transfer the batter to the heated skillet.
  3. Cook on each side until slightly golden brown. Repeat with the remaining batter.
  4. Top with lime zest, toasted shredded coconut, coconut yogurt, and/or maple syrup.
Earl Grey and Kaffir Lime Leaf Collins

Earl Grey and Kaffir Lime Leaf Collins

Ingredients

  • 60ml (2 oz) Gin
  • 30ml (1 oz) Strong Brewed Earl Grey Tea (cooled)
  • 1 oz. Kaffir Lime Leaf Syrup (recipe below)
  • Fizzy water or club soda
  • Garnish: Lime leaf and lime slice

Directions

  1. Shake gin, tea, lime juice, and syrup with ice.
  2. Strain into a highball glass over fresh ice.
  3. Top with fizzy water or club soda.
Meyer Lemon Salsa

Meyer Lemon Salsa

Ingredients

  • 1 meyer lemon, diced
  • 1 medium finely diced shallot
  • 1 clove garlic finely chopped
  • 3 Tbsp white wine or apple cider vinegar
  • Salt and Pepper to taste
  • ½ cup diced poblano pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped parsley and/or cilantro
  • Salt and pepper to taste

Directions

  1. Place the diced lemon in a bowl with the shallot, garlic, vinegar, and a pinch of salt. Toss to combine. Let sit for 15 minutes.
  2. Stir in the remaining ingredients and toss to coat in olive oil.
  3. Taste and adjust seasoning.
Butter Orange Almond Cake

Butter Orange Almond Cake

Ingredients

  • 2 medium navel oranges
  • 2 Tbsp grated ginger
  • 1 cup sugar
  • 2 cups almond flour
  • 2 Tbsp cake/pastry flour
  • 1 tsp baking powder
  • Pinch salt
  • 6 large eggs

Directions

  1. Place oranges in a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and simmer on low for 1.5 hours. Drain the oranges and allow them to cool. Cut the cooled oranges into quarters and remove any seeds.
  2. In a food processor fitted with a blade, place 1/4 cup of the sugar and the ginger and process until a paste forms. Add the cooled orange pieces and process until smooth.
  3. Preheat oven to 375°F. Spray and line a 9-inch springform pan with parchment paper, and spray the parchment as well.
  4. In a large bowl, sift together the flours, baking powder, and salt.
  5. In a separate large bowl, combine the eggs with the remaining 3/4 cup sugar and beat with a hand mixer (or stand mixer) until the eggs have tripled in volume, are thick, and form a ribbon stage when the beater is lifted.
  6. Gently stir in 1/3 of the orange mix.
  7. Fold the flour mixture into the egg batter in 3 additions, alternating with the remaining orange mixture.
  8. Scrape the batter into the prepared pan and bake for 60 minutes, or until the cake springs back lightly when pressed with a finger. Allow the cake to cool in the pan for 10 minutes, then remove the springform pan completely.