The star citrus fruit of winter, the orange is a fruit that blends wonderfully into both sweet and savory recipes. Here are 12 meal and dessert ideas to bring out the flavor of this delicious dish.
After apples and bananas, oranges are one of the most consumed fruits in France. Its sweet and tangy taste appeals to both young and old. Apart from being greedy, this citrus fruit has many benefits.
Orange too Rich in vitamin C, a substance involved in many body processes. It is beneficial for the nervous and cardiovascular systems, but also for bones, teeth and even the skin. It helps the body to strengthen its immune system and fight fatigue.
The fruit is also rich in flavonoids and folic acid, which together with vitamin C have anti-inflammatory and antioxidant properties in oranges. These will make it possible to prevent some serious pathologies such as diabetes and cardiovascular diseases.
Delicious and good for your health, oranges are a favorite fruit to include in your diet. Pressed, raw or cooked, it lends itself to many recipes, including here 12 gourmet selections.
Source: Nutrition facts for orangesApril
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2/12 –
orange cake
Then peel the flesh of 3 oranges. Separate 4 egg whites and yolks in two bowls. Add 80 grams of coconut sugar to the egg yolks, then mix everything until the preparation is white. Then pour in an additional 50g of melted butter, followed by 90g of flour, 90g of cornflour and, if you like, 40g of chia seeds (to add a bit of crunch). Beat the egg whites before adding to the preparation. Then place the parchment paper in the cake tin. Pour a little flour, then a layer of oranges and repeat this option until the fruit is finished. Finish with a final layer of dough. Bake the cake for 40 minutes at 200 degrees Celsius.
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3/12 –
orange shrimp
For 4 people. Grate the peel of half an orange and squeeze its juice. Mix these ingredients with the juice of ½ a lemon, a clove of minced garlic, 4 tablespoons of olive oil, parsley, salt and pepper. Pour this marinade over 400 grams of pre-cooked shrimp. Refrigerate for at least 3 hours before enjoying them as a starter.
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4/12 –
Orange Mouse
For 2 to 3 people. Squeeze the juice of three oranges and the juice of one into a bowl. Add 50g of coconut sugar and 20g of cornstarch, before mixing everything well using a whisk. Separate the whites and yolks of 3 eggs and add the yolks to make the dessert. Then pour it into a saucepan, heat it until the first bubbles appear. At this point, remove the preparation from the heat and let it cool, filming the cream in contact. Whisk the egg whites with a pinch of salt, then add to the orange cream. Then pour the batter into ramekins and refrigerate for two hours before serving.
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5/12 –
Mashed carrots with oranges
For 4 people. Peel and dice 1 kg of carrots before steaming for 20 minutes. While they are cooking, take the juice of one orange and squeeze the juice of two oranges. Once the carrots are cooked, mash the pieces using a potato masher or blender, add a knob of butter and the orange zest and juice. Finish by seasoning with a little salt and pepper. Serve this puree with white meat or duck.
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6/12 –
Candied orange slices
For 2 people. Take the zest of two oranges and cut them into thin strips. Place them in a saucepan of cold water, bring to a boil then turn off the heat to blanch the orange peel and remove its bitterness. Repeat this operation 3 more times, changing the water each time. Then put the peels in a new pan with 200g of sugar and 50cl of water. Heat until boiling, then let cool. Repeat this operation twice before refrigerating the pan overnight. The next day, heat the pan over low heat until the strips become translucent. Then remove them from the syrup and place them on a rack to dry before placing them in an airtight container in the fridge.
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7/12 –
Orange roast pork
For 4 people. Sauté 1.2kg roast with garlic. Add salt and pepper before browning it in a casserole dish with a mixture of butter and oil. When all sides are golden, deglaze the juices with 10cl white wine, then after 3 minutes add a squeeze of orange juice and a little 4 spice. Then bake the dish at 180 degrees Celsius for an hour. Be sure to turn the roast every quarter of an hour. While cooking, take the zest of an orange and cut its flesh into quarters. Cut the zest into small sticks and blanch in boiling water for 3 minutes. Repeat the operation a second time by changing the water. After 45 minutes of cooking, add the juice of two fresh oranges to the casserole, as well as the already removed quarters. Continue cooking for 15 minutes. At the end, put the zest in the juice then cut the meat into slices before serving everything.
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8/12 –
Orange vinaigrette
For 4 people. Mix 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons mustard, 1 tablespoon water, juice of one orange, salt, and pepper in a bowl. Add 1 finely chopped shallot and a pinch of black sesame seeds to the vinaigrette. This vinaigrette will suit sweet and savory salads, as well as raw vegetables such as grated carrots.
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9/12 –
Orange and Chicken Salad
For 4 people. In a bowl, mix 1 tablespoon of olive oil with 1 tablespoon of soy sauce and 1 teaspoon of curry powder. Pour this marinade over 4 chicken fillets and let stand for at least 30 minutes. Wash, seed and chop a yellow pepper. Peel two oranges before cutting them in half. 1 red onion finely chopped. Make a vinaigrette by mixing 3 tablespoons oil, 1 tablespoon cider vinegar, 1 teaspoon mustard, salt, and pepper. Cook the chicken fillets in the pan for ten minutes before slicing them into pieces. Wash your salad before arranging it on the plate. Top with peppers, oranges, onions, some walnuts and a little crumbled feta. Finish with the vinaigrette.
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10/12 –
Orange carpaccio with cinnamon
For 4 people. Peel 4 oranges, taking care to remove the very bitter white part. Cut them into pieces. In a small bowl, add the juice of two more squeezed oranges, as well as 4 tablespoons of honey, a few drops of orange blossom, and cinnamon. Arrange the orange slices on a plate, before pouring over the orange syrup and sprinkling the whole thing with a few mint leaves.
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11/12 –
Orange juice
Squeeze the juice of 8 very ripe oranges and ½ lemon. Add 2 tablespoons of lavender honey and mix. Place the preparation in an ice cream maker and let it churn for 20 minutes, or in a container in the refrigerator for at least 3 hours, stirring frequently.
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12/12 –
Duck Thighs in Orange Sauce
For 4 people. Take the juice of an orange and squeeze its juice. Finely chop 6 shallots. In a casserole dish, brown 4 duck legs, previously salted and peppered in butter-oil mixture. When golden, set them aside and brown the shallots in their juices over low heat. Once they are translucent, place the duck back into the casserole, along with the orange juice and zest. Cover the dish and simmer on low flame for 45 minutes. Serve with raw vegetables.