ORANGE PANCAKES WITH ORANGE FLOUR CREAM

Preparation

1 hour

Serves 4

Ingredients

250g plain flour

½ teaspoon salt

4 large eggs

1/4 cup unsalted butter, melted, plus 1 tablespoons extra

2 cups (500ml) milk, at room temperature

oranges in syrup:

185g caster sugar

4 oranges, peeled and segmented

2 tablespoons orange flower water

orange flower cream:

60g orange marmalade

125g mascarpone

30ml plain yoghurt

icing sugar, to taste

1teaspoon orange flower water

1/3 cup shelled pistachio nuts, chopped

Method

Preheat oven to 120-150°C (100-130°C fan). Combine flour, salt, eggs, butter and milk in a processor until smooth. Stand 1 hour.

Brush a crepe pan with a little extra butter and heat over moderate heat. Add about ¼ cup of pancake mixture, rotate pan to distribute evenly, and cook about 30 seconds or until base is set and golden. Flip with a spatula or fingers, and cook other side about 20 seconds. Slide onto a plate and keep warm in oven until all pancakes are cooked. Use more butter to grease pan if necessary. To make oranges in syrup, combine sugar and 300ml water in a large pan. Bring to a boil, stirring until sugar has dissolved. Add orange segments and simmer 15 minutes. Remove from heat, stir in orange flower water. Set aside. To make orange flower cream, melt marmalade over low heat, then allow to cool a little. Combine with mascarpone and yoghurt, and sweeten with icing sugar to taste. Stir in orange flower water. Remove pancakes from oven, and increase oven temperature to 200ºC (180ºC fan). Lightly grease an ovenproof dish. Spread 1 pancake on a flat surface. With a slotted spoon, transfer about 2 tablespoons of orange segments onto a quarter-section of the pancake. Fold pancake in half, and then half again. Repeat with all pancakes and filling. Arrange, slightly overlapping, in prepared dish. Bake about 10 minutes to heat through. Serve with dollops of orange flower cream scattered with pistachio nuts.

BARBEQUED LAMB WITH ORANGES

Preparation

45 mins

Serves 4

Ingredients

4 lean lamb steaks, (no fat or bone)

2 teaspoons brown sugar

4 sprigs rosemary, (or 1 teaspoon dried)

2 tablespoons balsamic, or raspberry vinegar

2 large navel oranges

black pepper, freshly ground

Method

Rub lamb steaks with brown sugar, make a slight slash in meat and insert rosemary. (If using dried rosemary, press into lamb). Sprinkle with vinegar and allow to stand for at least 30 minutes. Peel oranges and remove all pith. Slice finely and arrange on a shallow plate. Sprinkle liberally with coarsely ground black pepper and vinegar. Leave to stand until meat is ready to serve. Grill lamb under or over hot griller, brushing with vinegar several times. Serve with orange slices, steamed new potatoes and a green vegetable.

US farmers are now even growing dwarf orange trees in pots to control the environment and maximise the potential of quality

The History of Oranges

Oranges (citrus sinensis) developed in Southeast Asia, & they spread through the world with a timing closely parallel to the spread of civilization. For example, it was Columbus himself who brought the first orange seeds to the New World. Invading Moors had earlier introduced them to Spain. Oranges played a significant and symbolic part in the work of the painters of the Italian Renaissance, and, in earlier centuries, at least two invasions of Italy were touched off by gifts of oranges temptingly sent to warlords in the north. Oranges were the Golden Apples of the Hesperides.

Today oranges are among the most consumed fruits on earth and are consumed by millions daily, (either via juice, out of hand or supplement), it is a world wide multi billion dollar industry and now you can grow your own in the simplest yet most effective way…..it’s easy!

The Kendall Farms Range 

Today dwarf orange trees offer a diverse range of variety, from navels to Valencia's, blood to newer varieties which are not only setting the international standard for quality but are virtually seedless and maintain daily health requirements that are both proven and respected. New navel orange selections from overseas are proving equal and superior to the industry standard Washington Navel. These dwarf orange trees are evergreen, bear from May through to December depending on variety and grow only 2.5m high.

VALENCIA SEEDLESS - This seedless orange is a bud sport of the Valencia, maturing a little earlier, is a heavy cropper and good juicing variety.

HAMLIN - A mid season all purpose orange that is used for both juicing and fresh eating. Very good flavor and vigorous growth.

ARNOLD BLOOD - New PVR blood orange. Sweet variety requiring hot dry conditions for best color. Blood oranges have their own distinctive flavor reminiscent of strawberries.

NEWHALL - Excellent quality, large oblong fruit, regular and good cropper in subtropical areas. Very similar to the Navelina with similar yields

NAVELINA - A Spanish variety. Navelina produces fruit of excellent quality and brilliant color, very early in the season. Good fruit size and naturally develops an outstanding deep red orange skin which is very attractive

WASHINGTON NAVEL - Washington Navel is the main navel variety grown in Australia. Washington navel has excellent skin color and taste, and usually produces round fruit.

Cultivation Notes

Check out a complete guide to citrus tree care here

Health Benefits

Oranges like all citrus are naturally high in VITAMIN C, one of the most generally useful vitamins for all round health. They also contain, potassium, calcium, folate, thiamine, niacin, Vitamin B6, phosphorus, magnesium and copper, and useful quantities of dietary fibre too!

Today, most nutritionists recommend that we eat between 3 & 5 servings of fruit and vegetables daily. Meeting the daily fruit quota could be as simple as having a glass of fresh orange juice with breakfast, snacking on a mandarin at lunch or enjoying a fresh fruit salad for dessert after dinner.

One of the other significant qualities of citrus, apart from its valuable payload of vitamins and minerals, is that citrus fruits have few calories and almost NO FAT!

HEY ALSO BOAST A LOW GI !!

Snack on citrus….it's great for you.

Interesting Facts

The orange blossom is traditionally associated with good fortune, and was popular in bridal bouquets and head wreaths for weddings for some time. The petals of orange blossom can also be made into a delicately citrus-scented version of rosewater. Orange blossom water is a common part of Middle Eastern cuisine. The orange blossom gives its touristic nickname to the Costa del Azahar ("Orange-blossom coast"), the Castellon seaboard. In Spain, fallen blossoms are dried and then used to make tea. Orange blossom honey, or actually citrus honey, is produced by putting beehives in the citrus groves during bloom, which also pollinates seeded citrus varieties. Orange blossom honey is highly prized, and tastes much like orange. Marmalade, a conserve usually made with Seville oranges. All parts of the orange are used to make marmalade: the pith and pips are separated, and typically placed in a muslin bag where they are boiled in the juice (and sliced peel) to extract their pectin, aiding the setting process.

Orange peel is used by gardeners as a slug repellent.