LET CITRUS BE THE SUNSHINE
Recipes to bring some zest to the winter months...plus some news from me
Hi!
And welcome back to COME FOR SUPPER.
January is a marmite month for most people. You either love it or you hate it.
I confess, I do love it. I love the invigoration of a new year and the opportunity to really go full throttle into new plans and new goals. But life with a newborn made for a different sort of January this year. Less planning, less rushing, less ‘getting-things-done’. More slower mornings, more sitting on the sofa, more laundry. No one tells you about the laundry. I now dream in cycles of baby 60 cotton spin.
In many ways I have found the change of pace challenging. I’ve missed mapping out my year and making lists for weekly goals. Everything has seemed quite up in the air but one thing that hasn’t changed and has been a constant to all my Januarys is the bowl of citrus that sits on my kitchen table.
When the weather is grey let citrus me the sunshine… and this week I share three of my favourite citrus recipes. CHARRED BLOOD ORANGE WITH BURRATA AND PISTACHIO, STICKY POTATOES WITH FENNEL, CITRUS AND OREGANO AND A BLOOD ORANGE MARGARITA
Note: This post contains a lot of pictures which means it may appear clipped in an email. If you’re struggling to view it press VIEW IN BROWSER at the top right of the email and you’ll see it in one.
SOME NEWS FROM ME
Aside from having a baby which is undoubtedly the biggest project I have on at the moment, there is another project I am working on which I’ll be able to share more about soon. Its important to me that I give the very best recipes to my readers here. It is you who support me and allow me to do what I do and I am so immensely grateful to you, especially to my paid subscribers. It doesn’t seem fair or right to attempt to straddle both projects and half arse either of them. Always better to use ones full arse in life I say.
So I’ll be taking a pause from the newsletter for the next 6 weeks and will be back in March with some spring recipes for you all. It wont be stopping completely though and there are some VERY DELICIOUS recipes coming up with some brilliant guests including Sophie Wyburd and Rosie Mackean so stay tuned. But all paid subscriptions will be paused until April.
And again, I just wanted to say thank you for being here. I couldn’t do it without you.
Thank you for reading COME FOR SUPPER and supporting my my writing. If you’re new here, scroll down to find the written recipe and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one is for all subscribers. If you enjoy it, do consider becoming a paid subscriber. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.
THE RECIPES
CHARRED BLOOD ORANGE WITH BURRATA AND PISTACHIO
Serves 4
3 blood oranges
1 ball burrata (150g approx.)
Small handful tarragon leaves
Handful pistachios roughly chopped
For the dressing
1 tsp whole coriander seeds
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp runny honey
Use a serrated knife to slice away the peel of the oranges then cut them into 1 cm thick rounds.
Brush the oranges lightly with olive oil and heat a frying pan till it is very hot. Cook the oranges for about 45 seconds on each side. They should sizzle and smoke a little as they hit the pan. You’re looking for a little colour here not a black char. Transfer to a plate to cool slightly.
For the dressing, toast the coriander seeds in a clean frying pan over a gentle for a few minutes just until they begin to smell fragrant. Allow to cool slightly then gently crush using a pestle and mortar keeping some of the seeds whole. Whisk together the oil, vinegar and honey and stir through the coriander seeds.
Arrange the blood oranges onto a serving plate, tear over the burrata, spoon over the dressing and sprinkle over the tarragon leaves and pistachios.
STICKY POTATOES WITH FENNEL, CITRUS AND OREGANO
serves 4
650 fingerling potatoes
2-3 small fennel
1 lemon
1 orange
4 tbsp fresh oregano leaves
2 tsp dried oregano
1 tsp flakey sea salt
3 tbsp olive oil
Stock cube dissolved in 250ml hot water
Preheat the oven to 200 fan setting.
Cut the fennel into quarters (reserving the fronds for later) and place in a large dish with the potatoes.
Slice away the rind of the lemon and orange (you are looking to cut away all the pith too leaving just the fruit behind) Cut the rind into roughly inch size strips. Add to the potatoes and fennel with the juice of the remaining fruits. Add the fresh and dried oregano, olive oil and stock and toss. Resist adding salt for now as the stock will bring a lot of salt to the potatoes.
Roast for 50 mins giving the pan a shake every so often and cook until the liquid has evaporated and the potatoes are cooked through.
Add juice of half a lemon, more olive oil and a pinch of salt, tear in the fennel fronds and toss.
Garnish with lemon zest and more fennel fronds.
BLOOD ORANGE MARGARITAS
Margaritas are always fun but even more so when they are pink!
Serves 4
4 oz/120ml blood orange juice (roughly 2 oranges)
8 oz/240ml tequila
2 oz/50ml Cointreau
Wedges of blood orange to serve
Flakey sea salt
Run a wedge of blood orange over the rims of your tumblers, then roll in flaked sea salt. Fill the glasses with ice.
Add the blood orange juice, tequila and Cointreau to a cocktail shaker or jug and stir to combine. Pour into the ice filled glasses and garnish with a wedge of blood orange.
MUSIC TO COOK TO
LET THE RADIO PLAY | REVEREND BARON
Easy, mellow and perfect for slower evenings and cosy dinner parties. There’s no album yet but all of his singles are great.
Thanks for reading and see you next time
x💋x💋