Seasonal Food – Blood Oranges
We love that blood oranges are in season right now – we have a few recipes which we create in the months when they are available. Blush oranges peak in January and February and we suggest you try out our CYK recipe for a sorbet…
CYK Blood Orange Sorbet
- 12 blood oranges
- 130g white sugar
- Juice of 1 lemon
- Scrub the skins thoroughly before finely grating the zest.
- Juice the oranges… you need 400ml in total so you may need fewer but you can always save some back for a garnish
- Dissolve the sugar with 100 ml in a pan and then chill completely before adding the remaining juice. Chill (overnight if possible)
- If you have an ice cream maker proceed by following the manufacturers instructions. If not transfer the syrup to a container and place in the deep freeze. At an hour and half intervals remove and whisk (with a manual or electric hand whisk) until all the crystals are uniform and slush. Repeat 3 times then freeze for at least one hour
(FYI – This goes exceptionally well with chocolate)
We have a few more ideas for using this tasty fruit –
Blood Orange and Burrata Starter
This is a lovely light starter, perfect for a Sunday lunch at this time of year as it balances against the heaviness of the roast main course.
- Juice of 2 blood oranges
- Zest of 2 blood oranges
- 2 tablespoons vinegar (white wine)
- 1 teaspoon Dijon mustard
- 150 ml cup olive oil
- 1 tablespoon shallots (finely chopped)
- Salt and pepper to taste
- Apulian burrata
- 2 blood oranges, peeled and sliced
- Salad leaves to garnish
- In a tall cup or jug add the shallots, Dijon, orange juice and vinegar and blitz with a stick blender. Now keep blitzing while drizzling in the oil slowly. The vinaigrette will transform into a thick, silky consistency. Don’t add the oil too fast or it will split. Alternatively if you have a nutribullet just place everything in the cup and blitz together for 30 seconds. Once blitz add salt and pepper as desired.
- Peel and slice the oranges, rest on a paper towel to soak up any excess juice, then prettily arrange on a plate
- Drain off the burrata and tear into chunks, arrange with the orange slices
- Garnish the dish with salad leaves of your choice, I like sorrel and amaranth but it’s delicious a really peppery rocket or watercress
- Drizzle with the vinaigrette and serve with lovely crusty bread.
The Café Sucre Farine Marmalade
Mark Hix’s blood orange valentine’s day cocktail
Milli Taylor’s blood orange and pistachio cake