I got carried away when I found seville oranges on sale at my local Stokes greengrocer last week ;D and bought too many. I've made as much marmalade as I need but still have 10 oranges (1.5 kg).
I hate to throw anything away :(, so can anyone give me some ideas please? My freezers are packed solid so have no room to put the icecream maker. Otherwise I'd make up Tim's recipe.
Tricia
You're SURE that they are not more important than something in the freezer? Remember sevilles are only there once a year.
Oh, well - save 3 for the ice-cream. You've room for that?
Caremelised oranges? Dried for firelighters??
I've frozen juice to make ice-cream later this year.
Tim - my icecream maker takes up a lot of room, but I'll try to find room for 3 oranges (do they freeze okay?).
Dandelion - good idea - I'll juice the rest and freeze it in portions for icecream later in the year. Or are there any more ideas out there?
Thanks
Tricia
somebody suggested orange peel could be candied, not sure how it's done or if you can use seville peel :)
Seville orange peel can be candied, but is a bitter version of the candied peel you get when using ordinary sweet oranges.
Maybe you'd like to try spiced orange relish, good with meats and cheeses?
For a small amount, use 4 seville oranges, 350g sugar, 400ml vinegar ( I used 2/3 white and 1/3 cider) teaspoonful or 2 of allspice to taste, tablespoon or so of cornflour. Keep back 100ml vinegar to mix the cornflour with. Peel the oranges first with a peeler to remove zest, (zest should be chopped and boiled in clean water twice and water thrown away) and pull off the white pith and discard it. Chop the oranges roughly and cook with the pre-cooked zest, sugar, allspice, water (enough to cover) and vinegar until orange pieces are transparentish, you may have to add more water. Mix the put-aside vinegar with the cornflour thoroughly and add to pan. Bring up to boil to thicken, stirring, and then jar. Takes about an hour, makes about 3lb.
Dandelion? Tricia - it's the FLESH that makes the ice-cream! Any old juice could be added.
Of COURSE they freeze - would I lead you astray? We always have a reserve.
But if doing ice-cream, zest the fruit while frozen.
Save them for Duck a l'orange. Only sharp seville oranges will do. My freezer rolls with oranges in Feb.
Quote from: tim on January 19, 2007, 20:12:46
Dandelion? Tricia - it's the FLESH that makes the ice-cream! Any old juice could be added.
I've checked my recipe (from the Casa Moro cookbook) No flesh, it uses the juice and finely grated zest.
SORRY - meant the ZEST. Essential!!
Still haven't found Sevilles here yet :'(
Tim fire lighters?? must try this! yep oranges do freeze well!
Yup on the freezing. My lovely late Auntie Vi would always bulk buy Sevilles and freeze them so she could make marmalade in small batches as she and the family needed it through the year.
I haven't found any either SS. Am hoping to pass by the farm shop and maybe Sainsburys later to see if they have any in. :-\
Quote from: supersprout on January 20, 2007, 07:46:35
Still haven't found Sevilles here yet :'(
You might have to go into your local greengrocer and ask him to get a box from market, specifically for you.
Good idea Jen, thank you :)
I've taken Tim's ice cream recipe as far as mixing zest, juice and sugar, then freezing it in small containers. They take up less room in the freezer than whole oranges and are ready to defrost and complete the recipe as and when needed ;).
Tricia
Another great idea Tricia, thank you. Nice to have in freezer so you can say 'oh, look this needs using up' ::) :)
Nifty!
TESCO don't get theirs for another week or so.