Tag Archives: blood orange

Orange and Beetroot Jelly

For several years I planned to cook one of Heston Blumenthal’s “hoax” dishes. As part of his tasting menu he used to serve a very simple dish called “orange and beetroot” with only a yellow and a red jelly arranged on a plate. Then he asked his guests to start with the orange. Of course every guest assumed the yellow jelly to be the one flavored with orange. But when they tasted it, they were surprised by the beetroot flavor. Heston switched the colors of the ingredients: he prepared the red jelly from freshly squeezed blood oranges and the yellow jelly from golden beetroot juice.

Orange and Beetroot Jelly

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Roasted Litchi with Salsify Puree and Blood Orange Sauce

How would you describe the texture of fresh litchis? It’s probably closest to some traditional grape varieties, but this association might come from its very sweet taste as well. Considering the texture only, to my opinion litchis resemble prawns or scallops. Based on this line of thought, I replaced the prawns to litchis in a simple recipe I developed 2 years ago.

Roasted Litchi with Salsify Puree and Blood Orange Sauce

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Trout with Beets, Broccoli and Blood Orange

Two friends of mine, Gabi and Gaba recently launched a new Hungarian food blog with recipes and information about fish and seafood. Because I love to work with local fish like trout or char, they asked me to write a guest post with a recipe featuring trout and seasonal ingredients. Although winter is dark and cold, the ingredients of this season aren’t nearly as grey and dreary as they are often told. This dish is a good example for the bright colors of winter. Actually, the colors of the vegetables are complemented by the single grey element on the plate only, the trout.

Trout with Beets, Broccoli and Blood Orange

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Roasted Cauliflower with Orange, Mint and Pine Nuts

It’s very hard to find really bloody oranges. At the market here in Erlangen two different kinds of blood oranges are being sold: one half-blood orange called “Tarocco” and a full-blood orange named “Moro”. In the last years and during this winter as well, they were both pretty pale inside, containing only a few red pigments – if any at all. I usually try to determine the bloodiness of an orange by the color of the skin, but unfortunately a red pigmented skin doesn’t guarantee a deep red interior. Since I don’t know any better method, finding really red blood oranges remains a kind of lottery. The statistics for this current winter season are pretty disillusioning: only 1 of 20 blood oranges was truly deep red inside. I planned to use red blood oranges for this vegan dish too, but unfortunately the oranges I bought had yet again only very few red spots. Irrespectively of their color, they fulfilled their means of use by adding sourness and freshness to the dish.

Roasted Cauliflower with Orange, Mint and Pine Nuts

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