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Emma Crowhurst: Be original with oranges

PUBLISHED: 09:28 07 February 2014 | UPDATED: 09:28 07 February 2014

Emma Crowhurst's orange compote

Emma Crowhurst's orange compote

Archant

Emma Crowhurst, chef, writer, cookery teacher

Four orange compote

INGREDIENTS

2 navel oranges

2 tangerines

2 blood oranges

1 Seville orange

about a teaspoon of cornflour or arrowroot

a little sugar or honey to taste

METHOD

Wash and lightly zest all the oranges using a grater or zester. Top, tail and peel all the oranges with a sharp knife, except the Seville which can be halved and juiced.

Segment the oranges, catch the juice and place the segments into a glass bowl. Place the juice and zest in to a small pan. Warm the juice and bring to the boil, mix the cornflour or arrowroot with a little cold water to blend. Pour about half the liquid into the now boiling juice and stir until thickened. It should coat the back of the spoon, add a little more if necessary. Allow to cool and then mix with the segments. Chill and season with sugar or honey if desired.

Oranges are still at their best for a few weeks, including Seville oranges which usually disappear half way through February.

Here is a seasonal way to create a delicious classic pudding - my sticky toffee pudding cake is served with a four orange compote. Blood orange, navel and tangerine are all segmented and the pulp squeezed, then 
the juice is thickened with a little arrowroot or cornflour and grated zest of Seville orange provides an amazing tang to the compote.

My sticky toffee pudding is made with soft plump dates soaked in an infusion of delicious tea.

I am using a revolutionary alternative to the teabag which can sometimes break whilst you are infusing the tea with the dates. The Tea Pod is a new idea which is neat, stylish and so functional. The TeaPod’s unique non-absorbant, micro-perforation holes allow the full taste from the tea leaves to pass through into the boiling water

The TeaPod is made from triple laminate food grade foil that remains stable up to 121 degrees celsius (fda certified) and conforms to iso22000 food safety management systems - each TeaPod is housed in an Italian designed, moisture-proof, tear resistant envelope, to which they should be returned to for recycling.

TeaPods are packed at point of origin using premium grade, organic tea leaves that are harvested, selected and processed in Sri Lanka (formerly Ceylon) on fair trade estates

You can stir the tea in your cup to get the most natural infusion - there’s no horrid squeezing and no drips when you lift it from the cup. There are some amazing flavours as well as the more traditional, including vanilla peach and my favourite black tea with apple cinnamon.

To find out more about the Tea Pod and to enter a competition for the chance to win a year’s supply of tea pods visit 
www.bistro-tea.co.uk/competition.

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