Blonde Orange Brownies

Yield: 24 Brownies
This recipe needs 2-3 fresh oranges for juice & zest

Ingredients:

Blonde Orange Brownie:
1 cup (250g) unsalted butter
375ml (1½ cups) sugar
3 large eggs
10ml pure orange extract (can substitute 30-45ml freshly squeezed orange juice)
5ml orange zest
5ml salt
250ml (1 cup) all-purpose flour

Orange Cream Glaze:
250g (8oz) package cream cheese, softened
60g unsalted butter, softened
30ml orange zest
45ml freshly squeezed orange juice
500-750ml (2-3 cups) powdered sugar (depending on taste & desired consistency)




Instructions:

Preheat the oven to 180*C (350*F).

Cream butter with sugar. Add eggs, mix well. Add orange extract/juice & zest. Scrape bowl. Add salt & flour, mix until just combined.

Spread into a greased 13x9x2" pan. Bake at 180*C (350*F) for 30 minutes; edges & top should be lightly browned.

Make glaze: Combine cream cheese & butter. Cream until no lumps appear. Add orange zest, orange juice & powdered sugar until desired consistency & taste.

Pierce the entire sheet of brownies with a fork while still hot. Spread glaze over the top & let cool to room temperature cut & serve. Keep refrigerated if not serving right away.

From Amber of Dessert Now, Dinner Later

Ginger Orange Scones

Make tea time a special occasion with Ginger Orange Scones 

served with a Cream Cheese Spread. 

The perfect sweet-savoury combination!

Ingredients:

For the Scones:

240g cake flour (500ml)
5ml baking powder
2.5ml salt

65g butter, cut into small pieces
75ml White Sugar
2.5ml grated orange rind
1 large egg
125ml milk
125ml drained, finely chopped Stem Ginger in Syrup

For the Cream Cheese Spread:

230g tub smooth cottage or cream cheese
30ml orange juice
15ml orange zest
3 pieces Stem Ginger in Syrup, finely chopped
10ml Golden Syrup

Method:

For the Scones:

Preheat oven to 200˚C. Grease and oven tray.

Sift flour, baking powder and salt into a mixing bowl.

Rub in the butter until mixture resembles fresh breadcrumbs. Stir in White sugar and orange rind.

Mix egg and milk together, and pour onto dry mixture along with the Ginger in Syrup, cutting in with the back of a knife to soft dough.

Turn out dough onto floured worktop and pat out lightly to 2cm thickness. Cut into rounds and bake on prepared tray for 12 minutes.

Transfer onto cake cooling rack.

For the Cream Cheese Spread:

Combine all ingredients until creamy and light.

Store in the fridge until required for spreading on scones

Makes 8 medium size scones

Carrot and Nut Salad

This salad is a real family favourite. 

My daughter, in particular, raves about it 

because it's so healthy 

and fits in with her weight management diet. 

It's truly well worth making, 

especially for a girly get together 

or for a summer picnic, braai or barbecue.

Ingredients:

4 medium or 3 large carrots, grated

2 ribs celery, finely chopped

2 spring onions, sliced on the diagonal

1-2 inches slice fresh pineapple, peeled and diced finely

125ml macadamia nuts

125ml seedless raisins

Zest of 1 orange

45ml fresh orange juice, or juice of one orange

5ml Dijon mustard

Poppy seeds or Sesame seeds to garnish

Method:

Mix together the grated carrots, chopped celery, sliced onions, diced pineapple, macadamia nuts, raisins and orange zest in a salad bowl.

In a small mason jar, make the dressing. Shake together the orange juice and mustard and pour over the salad. Toss to coat all the salad with dressing. Garnish with Poppy seeds or sesame seeds and serve.

Spicy Citrus Rice Salad

Ingredients:

Rice Salad:

125ml slithered almonds, toasted

750ml chicken stock

2.5ml sea salt

30ml extra virgin olive oil

375ml brown rice

125ml flat leaf parsley, chopped

zest of 1 orange

zest of 1 lemon

250ml spring onions, chopped

Half an orange, bottom remove,
     cut into 4 segments, each segment sliced in 3.

Vinaigrette:

125ml extra virgin olive oil

juice of 1 orange

juice of 1 lemon

30ml soy sauce

15ml honey

5ml cumin seeds

sea salt and freshly ground black pepper to season

Method:

For the Rice Salad:

In a medium sauce pan, bring the chicken stock, salt and oil to a boil over medium-high heat and stir in the rice. Cover the pan and reduce the heat. Simmer gently for about 30 minutes until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and let it rest for 5 minutes. Using a fork, fluff up the rice and place in a large serving bowl. Add the parsley, orange zest, half the lemon zest, the spring onions and halt the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and pepper to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper to taste. 

Garnish with the remaining lemon zest and almonds and place the 12 pieces of orange around the edges of the bowl to decorate.

Orange Bundt Cake with Zesty Orange Glaze

Ingredients:

Bundt Cake:

1 box yellow cake mix 

4 eggs

65ml sugar
1 cup frozen orange juice concentrate, thawed
30ml freshly squeezed orange juice
130ml vegetable oil
5ml vanilla
20-30ml orange zest
powdered sugar, optional

Zesty Orange Glaze:

250ml powdered sugar
10ml orange zest
50-80ml freshly squeezed orange juice
30ml softened butter (almost melted)



Method:

Preheat oven to 180°C. 

Grease and flour a Bundt pan or spray with a nonstick spray with flour. 

Place all cake ingredients except for the powdered sugar in a large bowl and beat with a hand mixer on medium speed until thoroughly combined (about 2-3 minutes). 

Pour into Bundt pan and bake for 40-50 minutes or until a toothpick inserted in centre comes out clean. Do not worry if the cake falls a bit in the middle especially if you’re using a decorative Bundt pan. 

Let cake cool for about 10 minutes and then turn out to cool on a wire rack. Once cooled, dust with powdered sugar if you desire.

To glaze cake: 

Once cooled, mix the glaze ingredients together. Adjust orange juice amount to desired taste and consistency. Place cake on a serving tray or platter and pour glaze over or serve cake with glaze on the side.

Pistachio & Orange Biscotti

Ingredients:

275g unsalted butter

300g caster sugar

7.5ml orange extract

20ml chocolate extract

2 eggs

475g strong white flour, sifted

5ml baking powder

125g pistachios, chopped and toasted

75g chocolate chips, chopped

1 egg white

A little sugar

Instructions:

Mix the butter, sugar and extracts until just combined then add the eggs, one at a time.

Add the flour, baking powder, pistachios and chocolate chips, mix until a dough is formed.

Divide the mixture into two. Place on a lightly floured surface, roll each into a cylinder about 30cm long, then flatten slightly until about 4cm thick. Wrap in cling film and refrigerate overnight.

Preheat the oven to 190°C.

Remove the dough rolls from cling wrap and brush with egg white. Sprinkle with sugar and bake for 15-20 minutes until golden brown and firm in the middle.

Remove from the oven, allow to cool slightly. Cut into 1cm thick slices and lay on a baking sheet.

Turn the oven down to 150°C and bake for 10-15 minutes to dry out.

When completely cool, store in an airtight container.

Orange Raisin and Almond Rice

It doesn't take much to dickey up a bit of rice, but what a difference it makes when it's pleasing to the eye and not just a plain bed of white. An orange, a couple of onions, a few hard boiled eggs and a sprinkling of nuts and raisins and you have something quite amazing!

Ingredients:

60ml ghee
2 large onions sliced in rings
seeds from 2 cardamom pods
2 sticks cinnamon
4 cloves
500ml long grain rice or basmati rice
250ml fresh orange juice
freshly shredded zest from 1 orange
1 litre of chicken stock
125ml blanched and sliced almonds
60ml raisins
3 eggs, hard boiled and sliced

Method:

Heat the ghee and fry the onion rings until they are a pale golden brown. Drain and set aside. In the same ghee, fry the almonds and raisins. Drain and set aside. Add the cardamom seeds, cinnamon and cloves to the pan and fry for about 1 minute then remove from the heat and stir in the dry rice, orange juice, half of the orange rind and the chicken stock.

Return to the stove and bring to the boil, lower the heat, cover and simmer until all the liquid has been absorbed - about 25 minutes. Toss in the fried onion rings, almonds and raisins and garnish with the sliced hard boiled eggs and the remaining orange zest.

Fruit and Vegetables in April

April heralds the blossom of spring. With the daffodils in full bloom, buds bursting on the trees and the days growing longer, it makes for an exciting month of change with longings for the outdoors, alfresco meals and the first braai or barbecue of the year.

Where vegetables are concerned, nothing much changes from the supply situation of March: Broccoli, including the purple sprouting variety, carrots, leeks, new potatoes and sweet potatoes are regularly available. Cauliflower may be available and English spinach will become available as the month progresses. Another vegetable that appears now is Asparagus, but not the local variety, which is only available in May. Imported varieties of asparagus may be available from as far afield as Peru, but the one to look out for is the superior quality Spanish asparagus, which are invariable available from early April. Good courgettes and chicory are also available now, both great components of salads. Another salad vegetable not to be forgotten this month is delicious watercress, which can also be used in cooked dishes.

A dark green leaf with a distinctive peppery, pungent flavour, watercress is an incredibly versatile and healthy vegetable, which can be included in recipes instead of spinach. Look for dark, green leaves and avoid any that are wilting or yellowing. Often eaten raw in salads, watercress can also be cooked. It takes very little cooking and is often used in soups and sauces, in cheese or egg dishes, or served with fish, such as salmon, or as a filler in pies and tarts.

Fruit supplies in April are dominated by imports. Oranges are past their best, although still available, but other citrus fruits are good, for instance you may be able to use grapefruit in place of oranges for some recipes. Lemons and Limes are also still available.

The main UK fruit of the month, although not truly a fruit, but considered as such, is the first of the outdoor rhubarb, which makes a great accompaniment with apple in crumbles and sweet pastries.

Chilli Orange Chicken Curry

Ingredients:

For the curry paste.

Juice and peel of ½ orange

2 chopped red shallots

2 long thin green chillies

10ml sugar

For the chicken.

4 medium green chillies

1 chicken breast, sliced into strips

15ml cornflour

15ml vegetable oil

150g basmati rice

400ml chicken stock

5 red shallots, chopped

Sugar to tatse

30ml tamarind water

1-2 pak choi

8 green beans, cut into 3cm pieces

A handful of bean sprouts

Method:

For the curry paste:

Preheat the oven to 100-120C.

Place the orange peel on a baking tray and place into a warm, but not hot, oven for one hour or until dried out. Remove and set aside.

In a food processor, blend together the chopped shallot, long thin green chillies, sugar, dried orange peel and orange juice. Increase the oven temperature to 220C.

For the curry:

Place the medium green chillies onto a baking tray and drizzle over a little bit of the curry paste. Roast for 4-5 minutes, or until the chillies blister and become tender. Make sure they do not burn. Meanwhile, coat the chicken strips in cornflour seasoned with salt and freshly ground black pepper. Shake off any excess. Heat the vegetable oil in a large pan and fry the coated chicken strips for 2-3 minutes, or until golden-brown all over. Remove from the pan and set aside.

Meanwhile, cook the rice in a pan for 10-12 minutes, or according to the packet instructions, until tender. Fluff up the grains with a fork and keep warm by covering with a lid until ready to serve. Add the remaining curry paste to the pan and stir, cooking for about one minute, or until aromatic. Add the stock to the pan, scraping up any bits from the bottom with a wooden spoon. Bring to the boil and season with a little salt.

Simmer for 10-12 minutes, or until reduced to a thick broth. Add the chopped shallots and simmer for 3-4 minutes, or until tender. Season to taste with sugar, fish sauce and most of the tamarind water. Add the chicken to the pan along with the pak choi and green beans, simmering until the chicken is cooked through and the vegetables are tender. Add the beansprouts. Serve the curry with the steamed rice.

Fruit and Vegetables in March

A lean month, often wild and windy, March should herald the approach of spring with its promise of good things to come.

.

March, so the saying goes, comes in like a lion and goes out like a lamb. The weather may not always bear this out, but the vegetable markets usually do: this is the in-between month, too late for many of winter’s glorious root vegetables and brassicas, too early for the fresh, cheering arrivals of spring. It’s often a case of making do if you’re a stickler for home-grown produce, or of relying on imported produce. There may still be good root vegetables around, though you should check carefully for signs of softness that can indicate a spongy, watery interior; parsnips in particular may be good. Potatoes, of course, should be fine whether from the UK or abroad; new potatoes from Cyprus are especially good choices now.

.

Curly kale, a member of the cabbage family, is a good choice among greens, as are broccoli imports from Spain. At the beginning of the month, spinach is likely to come from overseas, but UK crops will start appearing as March heads towards April. In the absence of a wide vegetable choice, don’t forget the humble onion – tasty small new crops should be coming into the market, and enliven just about any dish. Bake or braise them on their own, or use them in dishes like Caramelised Onion and Feta Tart or Onion Soup. Finally, take advantage of the wonderful leek, which is one of the months few vegetable stars.

.

Leeks are a member of the allium family, which also includes onions and garlic, but they have far less smelly qualities that may cause a tricky situation for people who worry about what their breath smells like after eating. Most leeks sold in March are grown in the UK, though you might find some imports from France, especially the ‘baby’ leeks, which are hardly worth the price they command. As the home-grown leeks get to the end of their season, which they do in March, they can be so large that the core becomes tough and woody, making them inedible. Those that still stand up to cooking will probably have an unusually strong flavour. Look out for small to medium specimens without too much of the green tops as these are best in March. The green tops are not suitable for eating, but make good ingredients for soups, stews and stocks.

.

Leeks have a reputation for being difficult to clean. Some recipes may suggest removing the green tops and cutting a slit down the centre of the leek before running water into the separate layers, but most leeks come into the market today free of grit in the edible white sections and can be cleaned just by cutting off the green part. Small leeks can be successfully grilled or stir-fried, but generally speaking they are better cooked in a moist environment – steaming, poaching, braising or cooking in a casserole or stew – as well as using them in stocks and soups.

.

For fruit, there’s essentially nothing but imports to rely on. Oranges from Morocco remain a good buy as do exotic travellers from the southern hemisphere such as mangoes, passion fruit, and pawpaw or papaya. Grapes are another good bet, especially the green South African varieties, which are available in March. And don’t forget about the end of the season’s forced rhubarb.

.

Orange Cake

This cake is best made at least a day ahead of serving.

It will keep in an airtight container for up to 5 days.

.

Ingredients:
2 oranges, diced (including peel), pips removed
115g butter, plus extra for greasing
115g sugar
2 eggs, beaten
15ml baking powder
175g semolina
icing sugar to dust

.

Method:
Preheat the oven to 180C. Grease a deep 8 inch round cake tin with butter.
Purée the diced oranges in a food processor and set aside.
Cream the butter and sugar in a bowl until light and fluffy.
Mix in the eggs.
Add the baking powder and semolina. Fold to combine, then fold the orange pulp through the mixture.
Pour the mixture into the prepared cake tin and bake in the oven. After the first 10 minutes, reduce the oven temperature to 170C and bake for a further 40 minutes, or until the cake is golden brown on top and a skewer inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow to cool in the tin. Once the cake is cool, turn the cake out of the tin.
Serve the cake dusted with icing sugar. Makes 12 slices.

Ginger Orange and Rhubarb Crumble

A crumble is a dish of British origin containing stewed fruit topped with a crumbly mixture of butter, flour, and sugar. The crumble is baked in an oven until the topping is crisp. It is often served with custard, cream or ice cream as a hearty, warm dessert after a meal.

.

Crumbles originated in Britain during World War II. Due to strict rationing the ingredients required to make the bases of pies contained too much of the necessary flour, butter and sugar to make a pastry. So a simple mixture of flour, butter and sugar was used to make the topping, which was crumbled over stewed fruit for a pudding. The dish was also popular due to its simplicity, as it allowed women more time for other household tasks.

.

Although forced rhubarb becomes available in February, I make this recipe all year round – hence using a tin of rhubarb. It may be a little lazy, but it saves having to stew the stalks beforehand and makes a quick and easy desert when in a hurry.

.

Ingredients:

1 tin of rhubarb, 540g net.

Zest and juice of 1 orange

30ml ginger and orange marmalade

50g sugar - white or light brown

100g butter

200g flour

5ml ground ginger

Pinch of salt

.

Method:

Preheat the oven to 180C

Drain the syrup from the rhubarb into a pan and set the flesh aside. To the syrup, add the juice and zest of an orange and 30ml of ginger and orange marmalade. Bring the syrup to the boil, lower the heat and simmer to reduce the liquid to about half when it will begin to thicken up. Return the rhubarb flesh to the pan and mix together with the syrup.

To make the topping, put the sugar, butter, flour, ground ginger and a pinch of salt into a kitchen blender and pulse together until a crumbly mixture is reached.

Butter an 8 inch pie plate and pour the fruit mixture into it. Cover the fruit with the crumbly mixture and bake in the oven for about 30 minutes, when it should be beginning to become golden on top. If you like it more golden, leave for about 35-40 minutes.

.

Cranberry Orange Scones

This makes quite a large batch of scones.

Once the dough is made, it can be frozen for later use.

.

Ingredients:
For the Scones:
1L flour
60ml sugar
30ml baking powder
10ml salt
zest of 2 oranges
185g butter
4 eggs, at room temperature
250ml double cream
60ml dried cranberries
60ml flour to coat the berries before adding to the dough
1 egg, beaten for egg wash
Caster sugar to sprinkle on scones before baking

For the Orange Glaze:
60ml icing sugar
Juice of 1 orange

Method:
Preheat the oven to 200C.
Mix the flour, sugar, baking powder, salt, zest and butter in a bowl by hand, rubbing the butter into the other ingredients to give a crumbly mixtre with the crumbs being about the size of a lentil or baby pea.
In a separate bowl, beat the eggs, adding the double cream.
Add the egg mixture to the crumb mix to form a wet dough.
Dredge the cranberries in 60ml flour before adding them to the dough.
If so desired, the dough can be frozen at this point for later use.

Roll the dough out to about 3/4 inch thickness. Cut out with a circular scone cutter. Put the rounds on a baking tray prepared with baking paper. Brush the tops of the scones with egg wash and sprinkle with caster sugar.
Bake in a moderate to hot oven, 200C, for 20-25 minutes

Remove from the oven and transfer the scones to a cooling wrack.
To make the glaze, mix the icing sugar and orange juice in a small bowl. Drizzle this over the scones while they are still warm.

Pumpkin Banana Mouse Pie

When we first lived in Mt Edgecombe, Natal,

our house backed onto a blue gum plantation.

Between the forest and the back garden

there was a fairly wide strip of land

that became overgrown with weeds if not cleared from time to time.

To keep the weeds at bay we planted bananas, pumpkin and squash there.

They did so well in the warm, moist environment,

giving us a bumper crop each year,

which necessitated finding ways to use them.

Here's one that went down well with all the family,

except my husband, who refuses to eat any curcubits,

although he will eat cucumber,

which I'm not fond of as it gives me wind.

He doesn't know what he is missing!

.

Ingredients:

Biscuit base:

1/2 packet of ginger biscuits

1/2 packet digestive biscuits

100ml sugar

5ml cinnamon

125g melted butter

.

Filling:

125ml double cream

425g cooked mashed pumpkin

250ml soft brown sugar - Demerara or Muscovado

5ml salt

5ml cinnamon

1ml nutmeg

3 egg yolks

1 packet gelatin powder

60ml cold water

1-2 bananas, mashed or blended in a mini blender

zest of 1 orange

125ml double cream

30ml caster sugar

Whipped cream, orange zest and a sprinkling of cinnamon to decorate

Icing sugar for a dusted topping

.

Method:

To make the base:

Put the biscuits in a blender and blitz them to a fine crumb texture.

Add the sugar, cinnamon and melted butter and mix to a crumbly dough.

Press this mixture into the base of a 8-9 inch spring-form cake tin, the base of which has been lined with baking paper.

Bake this in a 180C oven for 10 minutes. Set aside to cool. Once it has cooled, this can be refrigerated for an hour or so to harden if you have time.

.

To make the Filling:

Warm the double cream in a double boiler, or a glass dish over a pan of boiling water.

Into the cream, mix the pumpkin, soft brown sugar, salt, cinnamon and nutmeg.

In a separate bowl, whisk the egg yolks, adding a little of the pumpkin mixture to it and whisking this before adding to the pumpkin mixture. Blend over hot water.

Soften the gelatin in the cold water.

Take the pumpkin off the heat and add the banana, softened gelatin and the zest of an orange.

Place the double cream and caster sugar in a glass bowl and whisk until you reach the soft peak stage. Be careful not to over whisk, or you'll end up with butter.

Fold the cream into the pumpkin mixture.

Pour this filling into the pan with the crust and put it into the fridge to set.

Once set, remove from the cake tin and place on a serving plate. Decorate with whipped cream, piped around the edge, leaving the pumpkin layer in the centre of the pie exposed. Sprinkle orange zest and cinnamon over the pumpkin filling and dusk with a little icing sugar.

.

Pepper and Marmalade Chicken

Chicken is a favourite with my family.

My father had a chicken farm,

and in the early stages of our marriage,

my husband and I produced 150 dressed chickens

for retail every month just to make ends meet.

Needless to say we ate a few of those chickens ourselves...

So I'm always looking for new ingenious and delicious ways to prepare chicken.

Ingredients:

1 orange

1 lemon

16 chicken drumsticks

2 garlic cloves, crushed

125ml marmalade

15ml black peppercorns, cracked

15ml cumin seeds

5ml Worcestershire sauce

Method:

Thinly peel the rind from the orange and lemon using a vegetable peeler.

Slice the rind thinly into shreds and place in a pan of boiling water.

Simmer for about 8 minutes until soft, then drain.

Squeeze the juice from the orange and lemon.

Combine the chicken with the rind, orange and lemon juices, and remaining ingredients in a bowl and mix well to cover the chicken.

Cover with cling film and leave in the fridge for 3 hours, or overnight.

Preheat the oven to 180C.

Drain the chicken and reserve the marinade.

Place the chicken on a wire rack over a baking tray and bake, uncovered for 45 minutes, or until the chicken is tender and browned, brushing with the reserved marinade throughout the cooking.

Serve the chicken drenched with the juices from the oven tray.

Tangy Cranberry Pork Chops

Even though cranberries are traditionally connected with turkey,

I have used them with pork, a meat they go very well with.

these are great done on the braai or barbecue.

Serve with baked potatoes filled with butter or salad cream and a green leaf salad.

Ingredients:
6 large pork chops
Sea Salt and freshly ground Black Pepper to season

For the Marinade:
4 garlic cloves, finely chopped
30ml chopped fresh marjoram
30ml vegetable oil
zest of 2 oranges
2ml ground black pepper
6 bay leaves, each torn in half.

Method:
Place on a cutting board and, with a sharp knife, cut through the fat about 2cm apart. This is to stop the chops from curling at the edges during the grilling process and allow for more even cooking.
For the Marinade:
Mix the marinade ingredients together in a large bowl , leaving out the bay leaves.
Place the chops in the bowl one at a time and rub the marinade over both sides of the chops. Place a torn bay leaf on each chop, pack into a plastic bag and leave in the fridge over night, or for at least 3 hours.
Give the chops enough time out of the fridge to loose the chill and season well with sea salt and freshly ground black pepper before grilling.
Preheat the grill to a medium-high or "sizzling" temperature.
Grill the chops for 2 minutes on each side to seal the meat.
Spread the chops with "Cranberry and Orange Sauce" and return to the grill under a reduced heat for 5-7 minutes.
Repeat this grilling of the other side of the chops.
Transfer the chops to a warmed serving tray and allow to rest for 4-5 minutes, covered with vented foil before serving with more Cranberry and Orange Sauce.

Cranberry and Orange Sauce
Ingredients:
250g cranberries
100g white sugar
200ml orange juice
2ml freshly ground black pepper
1 bay leaf

Method:
Combine the ingredients in a pan and bring to the boil.
Simmer gently for 20-25 minutes.
After about 15 minutes the berries will begin to soften. Help them to break down by crushing them with the back of a wooden spoon.
Pour into a sterilised jar.
Allow to cool and keep in the fridge until required. It will keep for a few weeks.

Sea Bream with Fennel and Blood Orange Salad

Sea Bream is a firm-fleshed white fish.

Its succulent flesh is ideal for grilling, baking or frying.

Red snapper or sea bass make good substitutes.

Fennel goes well with most fish.

Here the blood orange helps to break into the sweetness of the fish and the aniseed flavour from the fennel,

giving a warm and hearty taste to the dish.

Ingredients:
For the orange dressing
3 blood oranges, 1 peeled and segmented
zest and juice of 2 blood oranges
30ml white wine vinegar
100ml olive oil
fennel fronds (see below)

For the fennel and onion salad
2 fennel bulbs, thinly sliced, fronds reserved
1 red onion, peeled, sliced
75g black olives, stones removed, quartered length ways
30ml olive oil
30ml white wine vinegar

For the sea bream
45ml vegetable oil
2 whole sea bream, fillets removed

Method:
For the orange dressing
Heat the orange juice in a small saucepan and cook for 3-4 minutes, or until the volume of the liquid has reduced by two-thirds.
Stir in the zest, set aside to cool and then leave to chill in the fridge.
Put the orange segments into an airtight, heatproof plastic bag.
Place the bag into a small saucepan of boiling water for 10 seconds.
Carefully remove the bag from the water and gently press apart the segments with your fingers to make orange 'pearls'.
Add the orange pearls to the chilled, reduced orange juice.
Stir in the white wine vinegar, olive oil and half of the fennel fronds. Set aside.

For the fennel and onion salad
Place the sliced fennel and red onion into a bowl of iced water and set aside for 10 minutes. Drain, pat dry using kitchen paper and place into a large bowl.
Add two-thirds of the olives, the olive oil, white wine vinegar and remaining fennel fronds to the bowl and season, to taste, with salt.
Stir until well combined and set aside.

For the sea bream
Score the sea bream 4-5 times on the skin side and season, to taste, with salt and freshly ground black pepper.
Heat the oil in a frying pan and fry the fish, skin-side down, for 1-2 minutes on each side. Remove the fish from the pan and set aside to rest for two minutes.
To serve, drizzle some dressing around the edge of each of four serving plates.
Place a sea bream fillet, skin-side up, in the middle of the plate and top with the fennel and onion salad.
Scatter over the reserved olive pieces.

~~~~~~~~~~~~~~~~~~