♥︎Turkey with pointed cabbage & ginger

For ➋ 

piece of ginger root (approx. 1 cm), grated 

2 tbs sherry (or mirin) 

2 tbs soy sauce 

1 ts sambal 

1 ts lemon juice 

200 g turkey fillet 

500 g pointed cabbage 

1 small yellow pepper 

2 balls of ginger (e.g. sushi ginger) 

1 tbs oil 

1 clove of garlic 

½ orange juice 

salt & pepper 

Peel the piece of ginger root and grate it finely. Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice. Cut the turkey fillet into cubes. Marinate the meat in the mixture for 1 h in the refrigerator. 

Clean the pointed cabbage and cut the pointed cabbage into strips. Clean the pepper and cut into cubes. Cut the ginger into small pieces. 

Heat the oil in a wok and stir-fry the turkey in it for a few m until brown. 

Squeeze the garlic clove over it. Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done. Season the dish with salt and pepper.

♥︎Fregola, cucumber & orange

For ➋ 

2 small cucumbers about 150 g* 

1 tbs caster sugar 

1 ts sea salt 

1 ts coriander seeds 

5 tbs white wine vinegar 

2 tbs dill, finely chopped

150 g fregola Sarda** 

2 tbs olive oil 

1 large orange

2 spring onions, finely chopped 

a handful of watercress 

To make the pickle, thinly slice 1 cucumber and put in a small mixing bowl. Mix the sugar, sea salt, coriander seeds, vinegar and dill and stir until the sugar has dissolved. Pour over the cucumber, cover and place somewhere cool for at least 1 hour. The cucumber will darken a little in colour and soften slightly, but should retain its crunch. 

Bring a saucepan of water to the boil, salt it lightly, then tip in the fregola. Simmer for about 10 m, testing regularly for tenderness. Drain thoroughly, tip into a bowl then sprinkle a few drops of olive oil over it and toss to coat evenly. This will stop the beads sticking together as they cool. 

Peel the second cucumber, halve it lengthways and cut it into 1cm chunks. Peel the orange with a kitchen knife, taking care to remove the white pith, then cut into thin slices. Warm the oil in a shallow pan, add the raw cucumber pieces and continue to fry them gently. 

Add the spring onion to the pan with the drained fregola. Season with salt and black pepper. Fold the pickled cucumber and its liquid into the ingredients, add the watercress then stir briefly. 

Divide between plates and place the orange slices at its side. 

*When using larger cucumber, cut the slices in half. 

**Use Sardinian roasted fregola. Or plain pearl couscous

♥︎Vegan tajine of sweet potato, fennel & olives

For ➍

4 tbs olive oil

3 fennel bulbs, each in 8 wedges & keep the greens

juice & pulp of 2 oranges

juice & pulp of 1 lemon

2 red onions, in half moons

3 garlic cloves, sliced

3-5 sprigs of thyme

25 cl boiling water

1-2 tbs harissa

750 g orange sweet potatoes, peeled & chopped

100 g  black olives

Heat the olive oil in a heavy casserole or tagine. Add the fennel pieces and a pinch of salt and fry the vegetables for 8-10 m. Use tongs to turn the pieces so that they brown on all sides. Remove the fennel pieces from the pan and keep apart.

Put the onion in the pan and let it fry for 2 to 3 m. Add the garlic and thyme and fry for 1 m.

Fill a measuring jug with 25 cl of boiling water and dissolve the harissa in it. Add the orange and lemon juice and, if desired, a pinch of salt and pour this broth into the pan with the onions.

Add the sweet potato pieces and the fried fennel, toss gently and bring to the boil. Put a lid on the pan and turn the heat to low. Let simmer gently for 15 m.

Remove the lid from the pan and add the olives. Carefully toss again and let everything simmer for another 15 m without a lid, or until the sweet potato is cooked through.

Finely chop the fennel greens and sprinkle over the tajine before serving.

*Serve this dish with a whole grain of your choice, such as whole grain couscous, pearl barley, buckwheat, whole grain rice or quinoa. The last three are gluten-free. 

**Serve with a green salad.

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Cod & chorizo

For ➍

1 fennel bulb, halved & thinly sliced, fronds reserved (about 200-250 g)

140 g Spanish chorizo, cut into 1 cm slices 

4 skinless cod fillets (each 120 g) 

salt & freshly ground pepper 

85 g cherry tomatoes, halved, or quartered if large

2 cloves garlic, thinly sliced

2 tbs unsalted butter 

10 cl dry white wine, such as Sauvignon Blanc

1 small orange 

extra-virgin olive oil & toasted sliced baguette, for serving

Preheat oven to 200°C.

Fold 4 30x40 cm pieces of parchment (or aluminum) in half; unfold and place one-quarter of fennel and chorizo along each crease. 

Season both sides of fish with salt and pepper; place one fillet on each package. 

Top with tomatoes, garlic, butter, and wine. 

Remove zest from orange with a vegetable peeler. Thinly slice into strips to yield 1 tbs. Scatter evenly among packages. Squeeze 1 ts juice over each package. 

Fold parchment over to enclose, making small overlapping folds along edges to seal. 

Transfer to 2 rimmed baking sheets. Roast until parchment puffs and fish is cooked through, for 20 m. 

Place each package in a shallow bowl and open carefully, allowing steam to escape. 

Serve with fennel fronds, a drizzle of oil, and toasts.

Pollo arrosto all'arancia, limone, e zenzero (Jewish chicken with orange, lemon & ginger)

For ➍
1 lemon
1 roasting chicken, about 2.5 kg
grated zest 1 lemon + lemon cut into quarters
grated zest of 1 orange + orange cut into quarters
3 tbs peeled & grated fresh ginger root
salt & freshly ground black pepper
5 tbs margarine, melted, or olive oil
4 tbs fresh lemon juice*
10 cl fresh orange juice
3 tbs honey
orange sections for garnish

Preheat an oven to 190°C. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tbs of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tbs ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 h.
Transfer to a serving platter and let rest for 10 to 15 m.
Carve the chicken. Garnish with orange sections.

* Use 4 tbs pomegranate juice in place of the lemon juice.
**Roast in a Dutch oven for about 1 h /kg.

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger.

Salmon with lentils & sweet potato salad & orange dressing

For ➍
4 salmon fillets, skinless, 500 g
1 ts chilli powder
1 ts salt
salad:
160 dry lentils, boiled, drained
400 g sweet potatoes, in cubes of 2x2cm
1 red chili pepper, finely chopped
1 tbs olive oil
80 g rucola
150 g feta
salt
orange dressing:
3 tbs butter
1 shallot, finely chopped
1 orange, grated zest & juice
2 tbs apple vinegar

Prepare salad.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.

Orange & Aperol

For ➊
5 cl Aperol
10-15 cl fresh orange juice*
ice
5 cl of ice-cold sparkling water

Mix the Aperol with ice cubes in a shaker. Pour into a high cocktail glass.
Add fresh orange juice, more ice and sparkling water.
Enjoy.

*Use half lemon, half orange juice. Or diluted rhubarber syrup. Or pureed watermelon or melon flesh. Adjust liquid.

Marinated orange carpaccio & Aperol granita

For ➍
8 oranges, 4 for serving
2 tbs pistachios, minced
fresh mint
granita:
2.5 dl Aperol
2.5 dl water
200 g sugar
zest of 1 orange
marinade:
2 dl fresh orange juice
50 g sugar
½ vanilla pod
½ ts pink peppercorns
1 quill cinnamon
1 star anise
lemon peel & orange zest for decoration

Prepare the granita the day before. Bring the water and sugar to a boil. Let this syrup cool. Dilute 2.5 dl Aperol and add 2.5 dl syrup. Finish with orange peel and mix carefully. Pour into the ice cube tray and freeze for 12 h.*
For the marinade: bring all ingredients to a boil and let cool in the fridge.
Peel 1 orange per person, cut into thin slices and arrange on a freezer cooled deep plate.
Pour a little marinade over it. Decorate with mint and minced pistachios.
Just before serving, place a scoop (or a nice ball) of granita* over it.

*To make the granita ready for serving, mix lightly in a food processor. Continue with a fork.
The traditional method is to freeze the liquid for 2 h, or until the mixture is frozen around the edges. With a fork, draw ice from the edges towards the centre. Return to the freezer, and then repeat this process about 3-4 times, every 30 m, or until all of the granita mixture is formed of ice crystals. Serve immediately.

Asparagus with orange & coriander dressing

For ➍
8 green asparagus
8 white asparagus
½ bunch coriander
1 orange
4 slices raw ham
2 tbs white wine vinegar
4 tbs olive oil
pepper & salt

Rinse the asparagus. Just peel the white. Remove the hard end. Blanch them separately al dente in salted boiling water*. Drain.
Cut (very thinly) a slice of the orange and divide it into strips. Squeeze out the orange. Cut the coriander (keep it a little bit different for garnishing).
Beat the oil with the vinegar and 4 tbs orange juice into a dressing. Add the chopped coriander and season with salt and pepper.
Arrange the asparagus and the ham on the plates. Pour over the dressing. Finish with orange peel and coriander.

*Use microwave to steam the asparagus: add 1 tbs of water, cook 3-4 m/250 g, slightly less for green asparagus.

Roasted chicken with clementines & arak

For ➍
6 tbs arak (or ouzo or pernod)
4 tbs olive oil
3 tbs freshly squeezed orange juice
3 tbs freshly squeezed lemon juice
2 tbs grainy mustard
3 tbs light brown sugar
1½ ts kosher salt
freshly ground pepper
2 medium fennel bulbs cut lengthwise, then into quarters
8 chicken thighs (about 1.3 kg)*
4 clementines, unpeeled, sliced thin
1 tbs fresh thyme leaves
2 ts fennel seeds, lightly crushed
parsley, to garnish

In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.**
Preheat oven to 220°C. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 m.*** Remove from the oven.
Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 8 cl (⅓ cup). You can degrease by using a spoon to remove some of the fat from top of the sauce.
Pour heated sauce over chicken. Garnish with parsley and serve. Serve with jasmine rice. Or with Greek lemon roasted potatoes.

*Or 1 large organic or free-range chicken, about 1.3 kg, divided into 8 pieces.
**Omit the marinade. Put the chicken and marinade in oven when it is pre-heating.
***Vegetables and fruit might be a little bit overcooked with this time-schedule. Add vegetables and fruit 10-15 m after chicken and marinade to have them crispier. When fowl meat is cut in smallish pieces (4x4 cm), all the cooking can be finished in some 20 m.
Otherwise, or when the chicken is not cooked through after this time, remove chicken and give it a microwave heat burst (1 m/ 100 g).

♥︎Cod with fennel & orange salad

For ➍
800 g cod fillets
4 tbs olive oil
2 lemons
juice of 2 oranges for juice
1 orange in parts
150 g blueberries
20 g fresh dill
2 fennel bulbs, finely cut
2 cloves of garlic, chopped
200 g soft white cheese
1 red onion
1 tbs red wine vinegar
1 pomegranate
pepper & salt

Place the fish in an oven dish. Add the olive oil, the lemon juice and some pepper and salt.
Bake the fish on the BBQ or in an oven at 180°C for 15 m.
Add the orange juice, the orange segments, the blueberries and the fresh dill to the finely cut slices of fennel. Add pepper and salt, mix and let rest.
Add the finely chopped garlic and olive oil to the flat cheese. Season with salt and pepper.
Mix the red wine vinegar with the finely chopped red onion slices.
Take a plate, first place the fennel salad, then a piece of fish, a round spoon of soft cheese, the marinated red onion and some pomegranate on top.

♥︎Kabeljauw met witloof (cod with endives, orange & olives)

For ➍
800 g cod or skrei fillets
1 kg witloof / endives
2 organic oranges
50 g wrinkled black olives
30 g butter
2 tbs olive oil
a few sprigs of dill
pepper & salt

Cut the witloof stalks in 4 along the sides. Fry them on a low heat in a large pan with the warm butter. Season with salt and pepper and put the lid on the pan. Let the witloof to simmer for 10 m. Sprinkle the stalks with the juice of 1 orange and leave to cook for 5 m without lid until they slightly caramelise.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.

♥︎Fat-free orange vinaigrette

For ➍
4 tbs orange juice
2 tbs balsamic vinegar
1 tbs Dijon mustard
2 ts honey
⅛ ts coarsely ground black pepper

Put orange juice, vinegar, mustard, honey and pepper in a jar with tight-fitting lid. Shake until the ingredients are thoroughly mixed. 
Use with oriental or summer salads.

*The vinaigrette will keep a week in the fridge. Shake before serving.

Noodles with marinated salmon @ wok in orange sauce

For ➍
200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander

Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.

Solomillo de cerdo ibérico con salsa de naranja al Pedro Ximénez (Ibérico pork sirloin in orange sauce)

For ➍
2 (Iberico) pork sirloins
2 tbs oil
10 cl Pedro Ximénez*
marinade:
2 tbs oil
juice of 2 oranges
zest of 1 (untreated) orange
2 tbs soy sauce
2 ts vinegar
salt & cayenne pepper
caramelized onion:
2 onions
2 tbs sugar
2 tbs oil

Mix the ingredients of the marinade together. Season the meat. Marinate the meat for 12 h in the mixture in the refrigerator.

Remove the sirloins from the marinade. Drain. Put aside until they have reached room temperature.

Slice the onion into rings.

Heat the oil and brown the meat on both sides.

Remove from pan, cover on a plate.

Add marinade to cooking juices. Reduce for 10 m over a hot flame. Add the Pedro Ximénez and bring to a boil, mixing in all the pan juices.

Meanwhile, gently fry the sliced onions with the oil and sugar, until caramelized.

Cut the pork into slices and serve with the sauce and caramelized onion.

*Or sweet sherry or Malaga wine.

The cerdo Ibérico is the famous 'black pig' living in the hills of Andalusia and Extremadura, and fed with acorns. It is also used to produce pata negra, taking full advantage of the fat streaks.
The grape variety Pedro Ximenez grows mainly in the Montilla Moriles region, around Cordoba. It is also the name of an almost black, sweet noir des blancs wine. In the past, it has been the base for sherry varieties (a-montilla-do...) and Malaga wines, but is now gaining a place for itself, replacing Banyuls with dark chocolate or blue cheese.

Boeuf en daube (French beef stew)

For ➋
350 g beef chuck roast, cut into 2.5 cm cubes
for the marinade
1 medium carrot, finely chopped
1 small onion, chopped
1 small stalk celery, finely chopped
5 peppercorns
1 sprig fresh thyme, bruised in hands
1 sprig fresh rosemary, bruised in hands
20 cl strong red wine
1 ts red wine vinegar
2 strips orange rind
1 ts salt
for the daube
50 g salt pork, cut into strips
10 cl beef stock
1 small onion, coarsely chopped
1 bay leaf
salt & pepper to taste

Combine marinade ingredients in a large zippered storage bag. Add beef. Marinate for 8 to 48 h in the refrigerator, turning bag over to redistribute marinade every 4 to 6 h.
Pour marinade through a strainer into bowl and set aside, discarding everything except the meat.
Pat the meat dry and season with salt and pepper.
Heat oven to 150°C.
Place a dutch oven or closed pan over medium heat. Add the salt pork and oil. Cook until fat is rendered and pork is crisp. Remove with a slotted spoon and reserve.
Increase heat to medium high. Brown beef in 3 or 4 four batches (to avoid over-crowding) and set aside.
Reduce heat to medium low and cook onions stirring occasionally, until they begin to brown.
Return beef and salt pork to pot and add reserved marinade, beef stock, and bay leaf. Increase heat to high, bring just to a boil, then immediately cover and place pot in the oven and cook for 2 - 2½ h. The liquid should not quite cover the meat.
Serve with boiled potatoes or polenta.

A lighter version of a daube.
Try other slow-cooking recipes: roast beef & yoghurt or lamb & pomegranate salad.

.

♥︎Stewed fennel with carrots & orange

For ➍
2 ts olive oil
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 ts dried rosemary, crumbled
1 strip orange zest
½ ts salt
1 bulb fresh fennel with stalks
500 g carrots, trimmed, peeled, cut into 0.5 cm slices
5 cl/4 tbs orange juice

Heat oil over medium heat in a skillet. Add onion, garlic, rosemary, orange zest, and salt, and cook, stirring frequently, until onion is lightly browned and very soft, about 8 m.
Cut stalks from fennel bulb and thinly slice stalks. Cut bulb in half and remove core. Cut bulb into 1 cm thick wedges.
Add fennel, carrots, and orange juice to skillet, stirring to combine. Bring to a boil. Reduce heat, and cover skillet tightly and simmer until carrots and fennel are tender, 15 to 20 m.
Serve with a mild-tasting fish such as cod, haddock, or halibut.*

*For a main course, spoon over brown rice, or whole-wheat noodles or pasta.
*Or serve as a salad or at room temperature.
*Can be kept 2 days in the fridge.

Raw shaved asparagus salad

For ➍
350 g large very fresh asparagus, tough ends trimmed
1 daikon or white raddish, peeled
2 carrots, peeled
12 fresh mint leaves, thinly sliced
2 tbs freshly squeezed orange juice
1 tbs white-wine vinegar
½ ts mustard
3 tbs extra-virgin olive oil
coarse salt & freshly ground black pepper

Using a vegetable peeler, peel long, thin slices of asparagus into a bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus. Toss together. Sprinkle with mint.
In another bowl, whisk together orange juice, vinegar and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper.

Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.

Try another shaved asparagus salad.  Read tip on cooking asparagus.

Red grapefruit, avocado & fennel salad

For ➍
3 large ruby red grapefruits (or 5 oranges)
4 tbs macadamia oil (or a cold-pressed nut oil or olive oil)
1 tbs lime juice
2 ripe avocados, peeled, pitted & sliced
1 large or 2 small fennel bulbs, sliced thinly
1 very small handful mint leaves, julienned (or coriander or basil)
sea salt & freshly ground black pepper
1 ts cracked coriander seeds (optional)
fennel fronds for garnish

To section the grapefruits or oranges, cut the peel from the top and bottom and stand each upright on a cutting board. Cut down from top to bottom along the peel to remove it and expose the flesh. Cut along each side of the membranes to separate the segments, and place the segments in a large bowl, along with any juice that you can squeeze out of what remains (sometimes it helps to carefully cut the grapefruit directly over a bowl). Set aside a few tbs of the juice to mix with the oil.
In a small bowl, whisk the oil with the lime juice, a few tablespoons of the grapefruit juice, and a generous pinch of sea salt. Place the sliced avocado in a bowl and pour some of the dressing over it, tossing very gently to coat.
Add the fennel, the remaining dressing, and the mint to the grapefruit and toss well. Gently combine the avocado with the grapefruit and fennel and divide among serving plates.
Season with salt and pepper to taste, sprinkle with cracked coriander, if using, and garnish with fennel fronds.