Pig in oranges

Strange, but the further the art of cooking develops, the more completely incredible combinations of products appear in our daily lives. Even the phrases “pig in oranges”, which the ignoramus could previously describe, they say, “he understands this, like a pig in oranges”, does not cause ridicule. On the contrary, this can be called the signature dish of some luxurious restaurant, prepared, for example, from pork ribs served with orange sauce. What is already there ... By the way, why on the eve of the New Year and Christmas holidays is I so drawn to the "orange" theme? Probably because citrus fruits are seasonal winter fruits. In the summer they are expensive, and from our tables they are replaced by a huge abundance of forest and garden berries. And in late autumn and winter, oranges are a miniature summer sun. Bright, fun and fragrant. Let's try to come up with an “orange” autumn dinner made from the most common products, but with the unchanging presence of an orange. Christmas and New Year's Eve is the time to experiment.

Baked chicken with honey, oranges and mustard

Ingredients:

• 1.5 kg whole chicken
• 2 tbsp. l liquid honey
• 4 tbsp. l mustard
• 3 oranges cut in half
• 2 tbsp. l olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 200 ° C. Put the chicken in a baking dish. Combine honey and mustard. Gently rub the mixture under the chicken skin and a little outside.
2. Squeeze the juice from the oranges on top, putting the squeezed oranges inside the carcass and in the shape around the chicken. Sprinkle oil on the bird and season with salt and pepper.
3. Bake the chicken for 50 minutes, pouring the juice that stands out. If the peel begins to burn outside, cover the bird with foil.
4. Remove the finished chicken from the oven, wrap in foil and leave for 10 minutes before cutting. Serve with fresh vegetables or an original salad.

Carrot Salad with Oranges and Nuts

Ingredients:

• 450 g carrots
• 2 large sweet oranges
• 1 tbsp. l olive oil
• 2 tbsp. l freshly squeezed lemon juice
• a pinch of sugar
• 2 tbsp. l chopped pistachios or pine nuts
• Salt and ground black pepper to taste

Cooking method:

1. Peel the carrots and grate.
2. Carefully cut the peel from the oranges, then cut the slices from the films, holding the oranges over the bowl to collect the juice. Squeeze juice from the remaining films.
3. Combine the oil, lemon and orange juice in a small bowl, season with salt and ground pepper, add a little sugar if desired.
4. Mix the slices of oranges with carrots and pour the finished dressing. Sprinkle with nuts and serve.

For dessert, I suggest you try the fragrant orange muffin for tea or the original jelly. From light soft drinks - orange wine for adults and a smoothie of oranges and blueberries for children.

Orange muffin

Ingredients:

• 1 orange
• 180 g soft butter
• 3 eggs
• 1 cup of sugar
• 1.5 cups confectionery flour

For syrup:

• 1/2 cup orange juice mixed with 2 tbsp. l sugar or powdered sugar.

Cooking:

1. Put an orange in a saucepan, fill with water and bring it to a boil. Pour out the water, again fill the orange with cold water and repeat the process.
2. Cut the prepared orange into large pieces. Place chopped orange and other dough products in a blender, mix thoroughly. Pour the resulting mixture into a small oiled form and bake in the oven for 40 minutes at 180 ° C.
3. Put the finished cupcake on a wire rack for cooling and pour it with syrup. For syrup: in a small saucepan, heat orange juice with sugar until sugar is completely dissolved.

Blueberry Orange Smoothie

Ingredients:

• Juice 4 oranges
• 250 g blueberries
• sugar (optional)

Cooking method:

1. Combine the orange juice and blueberries in a blender, beat.
2. Add sugar to taste.
3. Serve in tall glasses, garnishing the drink with fresh mint leaves.

Orange Muscat Jelly

Ingredients:

• 1 orange
• 75 g icing sugar
• 5 sheets (or 2 tablespoons) of gelatin
• 375 ml sweet white wine (half a bottle)

Cooking method:

1. Cut off the zest strips from the orange and squeeze the juice. Put the zest, juice and sugar in a pan with 250 ml of water. Bring to a boil and boil for 10 minutes. Meanwhile, put the gelatin in a bowl, pour orange juice, leave for 5 minutes to swell.
2. Remove the orange syrup from the heat and mix with gelatin to dissolve completely. Remove from the syrup strips of orange zest and pour wine into it.
3. Pour some cold water into a 600 ml jelly pan, rinse the pan, pour and pour the jelly into the pan. Refrigerate 2 hours or overnight until solidified. Before serving, dip the mold in hot water for a few seconds and turn the jelly on the dish.

Orange Wine “Vin d'orange”

Ingredients:

• 1.5 liters of rose wine
• 250 ml of vodka
• 100 ml dark rum
• 1 vanilla bean cut in half
• 400 g fine sugar
• 5 Korolek oranges (red orange)
• 1 lemon

According to this recipe, one of the most sophisticated aperitifs that can be prepared is obtained. Although made from winter red oranges, its aroma is perfect for summer holidays. Use rose wine with a rich aroma and strawberry tones.

Cooking method:

1. Pour wine, vodka and rum into a large bowl. Add the seeds from the vanilla pod, the pod itself and sugar. Add slices of lemon and orange.
2. Pour the mixture into two tightly closed jars, evenly distributing the contents. Refrigerate for 6-8 weeks. Strain the resulting liquor through a muslin sieve in clean, sterilized bottles. Keep refrigerated. Serve chilled with tea or ice cream.

Watch the video: A PIG IN ORANGES СВИНЬЯ В АПЕЛЬСИНАХ (April 2024).