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Winter Citrus Extravaganza
January 23
January can be a particularly dark month for a number of reasons and without all the twinkly winter lights to keep us going, focus is best turned to the kitchen. Beyond the root vegetables and brassicas the shining gems of these winter months are citrus from sunnier climates, perfectly pink chicories and vibrant forced rhubarb with it’s neon green leaves and blushing stems. Ingredients to be treasured and celebrated while days are still short. This week I have three recipes to make the very best of them.
Seared Duck with Orange Salad
The first, a simple salad that is worthy of a Sunday supper for friends and one which relies on the tart sweetness of citrus to cut through the rich fatiness of perfectly cooked warm duck breast, thinly sliced. This dish works particularly well on a large platter served straight to the table as soon as the duck is sliced- guests can serve themselves and discuss what a fantastic host you are! If you do serve this showstopper of a supper maybe stay on theme and serve a dessert that is just as impressive.
Get the recipe here.
Rhubarb and Orange Rice Pudding
Rice Pudding is wonderful all year around, it’s one of my ultimate comfort foods and served with poached rhubarb and orange it’s an instant hit. When you spot those perfect pink spears in shops, nab them. I follow Ryan’s Rhubarb on Instagram who often herald the season by posting videos and pictures of these beauties appearing under the cover of darkness teasing their season’s harvest. Slowly poach the rhubarb over minimal heat to preserve their shape and colour and be sure not to over cook, check regularly as the simmer until they are tender, when they are close, remove from the heat and allow them to cool in hot liquid. The poached rhubarb and syrup can be used to top yoghurt for a breakfast treat or in this wonderfully rich rice pud.
Get the recipe here.
Chocolate Dipped Candied Oranges with Sea Salt
This time of year you will see quite a staggering array and selection of citrus and it is most certainly the time to make the best of this season. Tangy pink grapefruit, deeply coloured blood oranges and sweet clementines provide plenty of inspiration and need very little to make them shine. If I find a good selection, I simply serve them segmented or sliced on a platter with yoghurt & pistachios for a vibrant after dinner treat. If you want to keep the citrus singing for a little longer, try the recipes for Chocolate Dipped Candied Oranges with Sea Salt – A simple edible gift that is easily made at home with rather splendid results.
Get the recipe here.
