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Orange recipes that go beyond juice

Chef Debjeet Majumdar tells you how to use them in savoury recipes

Debjeet Majumdar Published 10.01.22, 01:55 AM

Tangy Fiery Wings

2 portions

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Ingredients:

• Chicken wings: 4

• Lime juice to marinate

• Salt as required

• White pepper as required

• Garlic paste: 1tbsp

• Cornflour to coat

• Egg: 1

• Refined oil to deep-fry

• Olive oil: 15ml

• Finely chopped garlic: 2tbsp

• Finely chopped onion: 3tbsp

• Chilli flakes: 2tsp

• Orange juice: 25ml

• Spring onion to sprinkle

Method:

• Cut the wings into half, clean and marinate with salt and lime juice for 20 minutes.

• Wash, marinate the wings with the other ingredients and deep fry till golden.

• Now toss the wings by heating olive oil, adding finely chopped garlic, finely chopped onion, orange juice, chilli flakes and seasoning.

• Butter can be added as an option at the end and sprinkle some freshly chopped spring onions.

Citrus Prawn Cocktail

2 portions

Ingredients:

• Tiger prawns (shelled and cleaned): 10

• Mayonnaise as required

• Worcestershire sauce: 1tsp

• Orange crush: 2tbsp

• White pepper to season

• Orange rind

• Parsley to finish

Method:

• Wash and boil the prawns.

• Cut the prawns in 2 or 3 pieces each as desired.

• Prepare the sauce by mixing the mentioned ingredients with mayonnaise.

• Add the prawns with the sauce and put in serving glasses. Add grated orange rind.

• Garnish with a boiled prawn with a tail and parsley.

Mixed Meat Orange Salsa Canapes

2 portions

Ingredients:

• Salted biscuits: 8

• Ham: 1 slice

• Salami: 1 slice

• Boiled chicken: little

• Olive oil: 10ml

• Finely chopped garlic: 2tsp

• Finely chopped onion: 2tbsp

• Finely chopped green chillies: 2tsp

• Finely chopped coriander: 2tbsp

• Orange: 1/2

• Rock salt to taste

Method:

• Finely dice the meats.

• Prepare orange salsa by taking out the juice sacs of the orange and mixing the other ingredients.

• Mix the finely diced minced meats and orange salsa.

• Prepare canapes by placing the mixture on round salted biscuits.

Barbecued Chicken Skewers

2 portions

Ingredients:

• Boneless chicken: 250g

• Lemon juice to marinate

• Salt to taste

• White pepper to taste

• Mustard powder: 2tsp

• White wine: A little

• Finely chopped garlic: 2tsp

• Butter to drizzle

For the sauce:

• Orange crush: 2tbsp

• Olive oil: A little

• Finely chopped garlic: 1tsp

• Finely chopped green chillies: 2tsp

• Tomato ketchup: A little

Method:

• Cut into long thick strips, clean and marinate the chicken first with lemon juice and salt for 20 minutes.

• Wash the chicken and marinate for at least half an hour and skew in wooden skewers.

• Grill on pan, microwave oven or open barbecue with butter drizzle.

• Prepare a sharp tangy sauce and pour over the grilled chicken skewers on finish .

• Serve hot.

Fish Steak in Peppery Orange Reduction

2 portions

Ingredients:

• Boal fish (helicopter catfish): 4 thick round pieces of around 200g each

First marination:

• Water as required

• Salt

• Juice of 1 lemon

Second marination:

• Mustard powder: 2tsp

• Finely chopped garlic: 2tbsp

• Finely chopped celery: 2tsp

• Finely chopped parsley stem: 1tsp

• Seasoning to taste

• White wine: 50ml

• Butter and olive oil to grill

Sauce:

• Olive oil: 15ml

• Finely chopped garlic: 2tsp

• Finely chopped onion: 2tbsp

• Crushed pepper as required

• Orange juice: 60ml

• Cornflour to thicken

• Seasoning to taste

• Butter to finish

• Finely chopped parsley to garnish

Method:

• Marinate the fish with first marination ingredients for 20 minutes.

• Wash the fish and put it for second marination for at least 20 minutes.

• Grill till well done.

• Prepare the reduction, thickening to be done near to the end.

• Pour over the steak and garnish, serve with desired accompaniments.

Debjeet Majumdar is a chef and culinary consultant.

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