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Difference between revisions of "Bitter Orange"
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==News About Bitter Bitter Orange== | ==News About Bitter Bitter Orange== | ||
'''Simply Nigella Christmas: Bitter orange tart ''' | |||
*Source:http://www.dailymail.co.uk/home/you/article-3325940/Simply-Nigella-Christmas-Bitter-orange-tart.html | |||
:By Nigella Lawson | |||
I can't stop feeling the urgent need to use Seville oranges for their short season | |||
Since my Seville Orange Tart in How To Eat, I’ve never stopped feeling the urgent need to use Seville oranges for their short season between December and February, but that bitter orange taste is too good to forsake during the long months that Seville oranges are not about. Then I simply try to re-create their floral sharpness by using regular orange and lime juices in something approximating a 2:1 ratio. And although I am not someone who uses the deep freeze as one great, efficiently stacked culinary filing cabinet, I do try to make little packages of the zest and juice of 4 Seville oranges just for this; then when I run out, I use the eating orange and lime combo. | |||
This is more than a simplified revision of the How To Eat recipe: it uses a crushed gingernut-and-butter base in place of homemade pastry, and is even more acerbically – and excitingly – sharp than its predecessor. I love its cheek-squeaky, sherbetty bitterness, but I serve a small pot of good honey alongside, and urge everyone (to the point of irritation) to drizzle some over as they eat. | |||
I have to say that when Seville oranges are in season, this tart looks like a disc of winter sunshine on the plate – and tastes like it, too. I love it particularly after the Asian-Flavoured Short Ribs or Italian Veal Shank Stew from Simply Nigella, but don’t want to restrict its application in any way. I must also add that the curd is just as fabulous spread over toasted crumpets or proper white bread. | |||
:CUTS INTO 10-14 SLICES | |||
:FOR THE CURD FILLING | |||
3 large eggs | |||
2 egg yolks | |||
100g caster sugar | |||
zest and juice of 4 Seville oranges (about 200ml juice) or use 60ml lime juice (from 2-3 limes) and 140ml orange juice (from 1 large or 2 medium oranges) and the zest of just the oranges | |||
150g soft unsalted butter, cut into 1cm cubes | |||
:FOR THE BASE | |||
250g gingernuts or plain ginger biscuits | |||
75g soft unsalted butter | |||
:TO SERVE | |||
good runny honey | |||
:KITCHEN KIT | |||
1 x 24cm loose-bottomed, shallow flan tin | |||
● Process the ginger biscuits until crumbled and no longer whole, then add the butter and process again, patiently waiting until it begins to clump and look like damp, dark sand. If you don’t have a processor, put the ginger biscuits in a freezer bag or resealable plastic bag, and bash with a rolling pin or similar heavy implement, even if it has to be one with less comedy value. Melt the butter, and transfer the crumbs to a bowl. Mix in the melted butter until the crumbs are evenly coated. | |||
● Tip into your flan tin, and carefully spread the biscuit base all around the tin and up the sides; you can do this with your hands or the back of a spoon. | |||
● Put the tin in the fridge, to allow the biscuit base to harden, for at least 1 hour – although it may take up to 2 hours if your fridge is stacked. I often find it easier to get the base done in advance, so it’s coolly ready and waiting, in which case, I do it up to 2 days ahead. | |||
● Once your base is set firm you can get on with your curd filling. In a heavy-based saucepan – off the heat – whisk together the eggs (both the whole eggs and the yolks) and sugar, making sure you incorporate them well. | |||
● Add the orange zest (grate gently so you don’t get the pith, too) and juice from the oranges (and lime juice, if using the orange-lime combo) along with the cubes of butter, then put the pan over a medium heat and cook, stirring constantly; I use a small flat whisk for this. | |||
● This thickening process will take about 5-7 minutes, but do take it off the heat regularly during this time, while you carry on whisking, to prevent it from getting too hot. Once the curd has thickened, take it off the heat, keep whisking for about 30 seconds, and carry on doing so as you pour it straight into a jug (it makes about 550ml). Then place a piece of dampened baking parchment or greaseproof paper on top of the filling (this will stop it forming a skin), and let it cool in the fridge for about 30 minutes. | |||
● Once the filling has cooled, but not set solid, pour and scrape it into your biscuit-lined tin and spread it out evenly. | |||
● Let the tart set further in the fridge for at least 4 hours (or overnight), and up to 2 days, before unmoulding. This is best done while it is still cold – so don’t take it out of the fridge for more than 5-10 minutes before you want to cut it. Then serve in slices, with a little pot of honey for people to drizzle over as they wish. | |||
:MAKE AHEAD NOTE | |||
Base can be made 2-3 days in advance and stored in fridge until needed, covered loosely with clingfilm. Once firm, the base (in its tin) can also be wrapped tightly in a double layer of clingfilm and a layer of foil and frozen for up to 1 month. Defrost in fridge for 2-3 hours before filling. Curd can be made 2 days ahead. Fill the tart and refrigerate for about 4 hours, until the curd has become firmer, then tent loosely with foil, trying not to touch the surface of the tart. | |||
S | |||
:TORE NOTE | |||
Leftovers can be stored in fridge for 2 days. The tart base will soften gradually as the tart stands. | |||
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'''The Benefits and Cautions of Bitter Orange Supplements''' | '''The Benefits and Cautions of Bitter Orange Supplements''' | ||
*Source:http://www.fitday.com/fitness-articles/the-benefits-and-cautions-of-bitter-orange-supplements.html | *Source:http://www.fitday.com/fitness-articles/the-benefits-and-cautions-of-bitter-orange-supplements.html | ||