tThe present bounty of bright citrus fruits brings cheer even on the darkest days of winter. Use every precious part—skin, flesh, juice—to add sharp, sweet, and bitter flavors to savory dishes and desserts alike.
Pot roasted chicken with nduja, fennel and winter citrus
Here, use eight chicken thighs instead of the legs, if you prefer. The bittersweet citrus perfectly balances nduja’s sultry heat. Serve with rice or cereal of your choice to soak up all the juices – I especially love the pearly buckwheat with fruity olive oil.
to equip 20 minutes
cook 45 minutes
2 tExtra virgin olive oil
Sea salt and black pepper
4 whole chicken legs (eg, thigh and drum)
2 medium fennel onionsEach piece is cut into 4-6 wedges
1 garlic onioncut in half
3 blood orangescut into 8 wedges
2 lemonsCut into wedges
juice 2 Seville or Navel orangeand Hamas 1
1 tFennel seeds
150 ml chicken broth
60 ml intoxicating drink (or dry white wine)
3 tbsp ‘nduja
150 grams of green olives
Finely chopped parsley leavesfor entrees
Preheat oven to 200°C (fan 180°C) / 390°F / Gas 6. Place a large saucepan over medium-high heat and add the oil. Season the chicken well, then fry until golden brown and transfer to a large platter. Place the fennel wedges and garlic head halves, cut side down, in the skillet, cook until lightly browned, then transfer to the chicken dish. Add the orange and lemon slices, cook briefly until lightly caramelized, then transfer to a plate.
Add the fennel seeds and orange peel to the skillet, saute briefly, then pour in the broth, orange and orange juices, and whisk in the nduja. Gently place the chicken, garlic, fennel, and citrus fruits in the pot, then add the olives and bring to a boil. Bring to a boil for 2 minutes, then cover and pop in the hot oven for 30-35 minutes, until the chicken is fully cooked through. Sprinkle with parsley and serve.
Jam toast pudding with clementine caramel
This bread-and-butter/pain-filled Beardo hybrid will send your Paddington hybrid into sugary nirvana. For best results, keep it a day ahead, to give it a good amount of time to adjust.
to equip 25 minutes
soak 30 minutes
cook 1 hour 15 minutes
Wonderful 4 hours +
150 grams of unsalted butterplus more for frying
400 grams of brioche loafCut into thick slices
200 gr Orange jam
4 eggs and 4 egg yolks
600 grams of fresh cream
150 grams of soft sugarPlus more dust
1 vanilla beansplit and seeds scraped out (reserve for the caramel)
350 ml double cream
icing sugarto end
Vanilla sundaeor clotted cream, to serve
For caramel clementine
200 grams of soft sugar
Juice of 1 lemonplus a slender piece of zest
3 clementinespeeled, core removed and cut horizontally into rings
2 tClementine juice bsp
Preheat the oven to 180°C (Fan 160°C) / 350°F / Gas 4 and line an oven tray with baking paper. Melt the butter in a saucepan over low heat, then spread generously on both sides of the sliced brioche. Spread the bread on the tray and toast in the hot oven for about 25 minutes, until golden. Remove from heat and allow to cool slightly, then brush one side generously with the marmalade and set aside.
Turn the oven to 160°C (fan 140°C) / 325°F / Gas 3 and line a 900g loaf pan with baking paper, hanging down the sides. Arrange the slices of bread inside, as if you were reshaping the loaf.
In a bowl, whisk the eggs, egg yolks, creme fraiche, caster sugar, and vanilla seeds until smooth, then whisk the cream and pour over all of the bread, letting the first batch soak before adding more, if needed. Let soak for 30 minutes, then sprinkle over additional sugar and bake for 45-50 minutes, or until golden and firm and a skewer comes out clean. Leave to cool in the tin, then refrigerate for four hours, preferably overnight, until firm.
To prepare the caramel clementines, combine the sugar, 100ml water, the lemon zest and the vanilla pod in a saucepan over medium-high heat until the sugar dissolves. Bring to a boil, then continue to swirl for eight to 10 minutes, until you get a dark amber, almost bitter caramel. Catch the fish carefully and discard the lemon peel and vanilla pod. Add the clementine rings, lemon, and clementine juice to the syrup—be careful, it will spit—stir until combined, then set aside to cool.
Preheat oven to 180°C (fan 160°C) / 350°F / gas 4. Invert the pudding from the loaf tin, cut it back into thick slices, and place on an oven tray lined with baking paper and dusted with icing sugar. Heat a stick of butter in a large skillet, put it in a few sugar-coated slices face down, and let it caramelize. Sprinkle the top with powdered sugar and toss for another minute or two. Transfer it back to the tray, wipe the pan and repeat the process until all the slices are caramelized.
Transfer the bread to the oven to heat for five minutes, then serve hot, topped with caramelized clementines and a scoop of vanilla ice cream.
Citrus juice to fight the flu
This is chock-full of vitamins, antioxidants, and flu-indicating anti-inflammatory ingredients. I love jaggery, as it is rich in iron and magnesium, but if you can’t find it, just add agave syrup to taste.
to equip 5 minutes
Make 4 cups
100 grams of jaggerygrated
2½ cm piece of fresh gingerPeeled and finely grated
2½ cm fresh turmericfinely grated
Juice of 4 blood oranges
Juice of 4 lemons
Sea salt and black pepperto taste
Chaat masalato taste
Some thin orange and lemon slicesfor entrees
Put the jaggery, ginger, turmeric and 125ml of water in a small saucepan and cook over low heat until the sugar dissolves. Simmer for three minutes until you get a light syrup, let it cool, then let it cool until it’s very cold.
Mix orange and lemon juice with a liter of water. Strain the jaggery, discarding the solids, and stir with the citrus juice. Add sea salt, black pepper and chaat masala to taste, then pour into a jug and add orange and lemon slices. Pour over ice.