This is the time of the year to eat oranges. The oranges of southern Europe are having their moment, juicy and bursting with flavour and they bring a very welcome blast of sunshine into what is otherwise a rather grey, cold and wet time of the year.
Spanish and Italian oranges are about as local as they get but they haven’t always been around. Originally from China and South East Asia , oranges were spread around the world by enthusiastic explorers. The Romans took them to Italy, the Portuguese introduced sweet oranges and the Moors took oranges to Seville. After establishing them in Europe the colonists took them to the New World. Christopher Columbus took orange seeds to Haiti and then onto Panama and Mexico and a Spanish explorer, Juan Ponce de Leon took them to America. They were obviously a hit from the moment they were discovered and grew well as they are now the fourth most produced fruit in the world.
Oranges are known for their vitamin C content, which helps boost our immune systems and are also a source of fibre, calcium and flavonoids, which may help protect against Alzheimer’s and Parkinson’s disease.
There are plenty in the shops now and they are at their most delicious. Check the labels – no point buying transcontinental oranges at this time of the year. Choose fruits with a smooth skin that are firm and heavy – the heavier the fruit, the more juice.
Apart from the obvious, just peeling and eating, oranges are used to make marmalade, cakes, salads, sauces and surprisingly delicious with beans and lentils.
Here’s a recipe for beans and halloumi with orange, honey and mustard. It’s super tasty and doesn’t take long to make.
Baked Halloumi with Blood orange, Honey
and Beans
Ingredients:
• 1packet halloumi
• Zest of one orange
• 50 mls orange juice
• 1 tbs honey
• 1 tbs wholegrain mustard
• 1 tbs olive oil
• 1 large red onion
• 50mls olive oil
• 2 cloves garlic
• 1 bay leaf
• 1 can butter beans
• 1 tsp smoked paprika
• Salt and pepper
Method:
Pre heat oven 200c
Put the orange zest, orange juice, honey and mustard into a small bowl then whisk together.
Slice the halloumi into four or five slices.
Line a small baking tray with parchment paper, enough to go up the sides so that all the juices can be collected. The tray should fit the halloumi quite snugly but without overcrowding.
Drizzle a little olive oil onto the parchment, place the halloumi slices on top then drizzle a small amount of olive oil over.
Pour the marinade over and around the halloumi, then bake in the pre-heated, 200c, oven for 15-20 minutes. Until lightly golden and bubbling.
For the beans, peel and chop the onion. Heat a pan, add the olive oil, the onions and the bay leaf. Cook on a high heat until the onions are sizzling, then turn the heat to medium/medium low. Add a little salt to season the onions then cook until they melt down, for approximately 8-10 minutes. Peel and chop the garlic and stir into the onions, cook for one minute. Stir in the smoked paprika. Drain the beans, reserve the liquid, then add the beans to the pan without rinsing. Cook gently to reheat the beans, adding a little liquid if it’s too dry. Don’t make it soupy as the cooking juices from the halloumi will be added.
To plate up, put a ladle of beans on a warm plate, some halloumi on top then spoon over the cooking juices.
We ate this with roasted carrots, a delicious combination.
Put a little sunshine in your life, eat more oranges!
Lettercollum Kitchen Project,
Timoleague
info@lettercollum.ie
www.lettercollum.ie
023 8846251
