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Blood Oranges
When is a blood orange not a blood orange?
We are coming to the time of year when my thoughts turn to more exotic fruits than the apple and pear. Oranges, figs, pommegranates, baby pineapples, golden mangoes from Pakistan etc, all delicious fruit which allows me more creative scope during a bleak time for inspiring produce.
The one fruit that gets me every year is the blood orange. I can’t wait for their arrival but every year I buy them too early and get annoyed with myself for doing it. This year I vow to wait at least a month after the first lot hits these shores, they are simply not bloody enough and taste too tart.
By the end of December and a good way into January is about the best time, the colour is stunning and makes an incredible addition to dressings and sauces. I like to add the juice to some warm olive oil flavoured with crushed coriander seeds and some strips of fresh basil for dressing hot fish and vegetable dishes with. The juice can also be added to a reduced chicken stock for a sweet sauce to accompany roast duck or pork.
The fruit can also be filleted and added to a fruit salad or paired with chicken or prawns in an Asian style salad. Whatever you decide to do with them just remember, patience is a virtue!
Miles,
I never saw any blood oranges last year in my local supermarket. I shall make a point of looking out for them this year.
I like the idea of adding the juice to the dressing for fish.
December 1, 2007 @ 2:12 pm
Miles,
Are you preparing us for a fabulous Orange Marmelade?
December 1, 2007 @ 8:43 pm
Elsie,
I sense he is preparing us for another ‘zesty’ chapter of his memoirs….
Cid
December 1, 2007 @ 11:35 pm
Ladies,
Very witty! Actually I am preparing myself for a long sleep following a particularly heavy night out watching Jon Gomm in Lincoln followed by a twelve hour shift today. It’s not big and it’s not clever.
Sunday’s post may arrive late due to Industrial action.
Miles
December 1, 2007 @ 11:43 pm
Cid,
Will he remember anything, zesty or otherwise after that heavy night out? We may have to be filling in a few gaps with our recipes
December 2, 2007 @ 3:08 pm
Elsie,
I suggest we stand by in case of any lapses by our host, that I’m sure will make him rest easy knowing his site is in
unpredictablesafe handsCid
December 3, 2007 @ 12:10 pm