Oranges can be put to use in several attractive ways to enjoy its nutrients to the fullest including its rind and zest, writes Gita Hari.
Bright, Bold and Tangy – Orange is all this and more! It is guaranteed to delight the taste-buds in any avatar. 27th June is celebrated as National Orange Blossom Day when it is used liberally in gastronomic fare and here we take a look at not just the blossom but also how its citrusy fruit can convert any preparation into an irresistible must-have. By virtue of its eye-catching hue, this fruit has the potency to convert any drab dish to look attractive. And where enjoying food is concerned the first feature is its visual appeal followed by flavour and oranges have them in abundance!
In various restaurants across the city, orange-based preserves, jams, jellies, cakes besides bitters used in regular mocktails and juices make way for some interesting, unusual and scrumptious goodies like Orange Hot Chocolate – a cup of divine chocolate dusted with orange powder make for an all-time favourite beverage. Or orange-choco tarts with orange ice cream create a heavenly dessert.
As a child, one has often heard about Vitamin C content and the goodness of the fruit’s juicy segments. But when it comes to modern culinary experts, oranges can be put to use in several attractive ways to enjoy its nutrients to the fullest including its rind and zest. Lest you think oranges can be used in any and every dish, its usage in main course dishes is limited as Executive Chef Ravish Mishra of The Lalit Mumbai is of the view that tartness of orange cannot go with full-bodied meat.
“Only meat with neutral flavours like duck, halibut fish and to some extent pork can blend with its citrusy tang. Baluchi Choosa Kebab is our version of tandoori chicken in which along with chilies, orange jus and orange rind are used in marination of chicken which lends it a light sweet taste,” says Chef Ravish. Other dishes are Orange marinated Duck Breast with country potatoes and chargrilled vegetables or Orange Zest & Ricotta Cheese Cannelloni with orange-cheese filling, served at their all-day-dining 24/7.
Tried orange garnish in an exotic salad? Ever imagined its zest as a condiment in Kala Jamun? Strawberry and Mango yoghurt – yes, but what about swirls of Orange yoghurt?
Imagine using its zest in Indian mithai! Here you go as Chef Reetu Uday Kugaji, Program Head- Culinary Arts Queen Margaret University- Edinburgh, ITM- Institute of Hotel Management, introduces us to her innovative sweet dish – Kala Jamun stuffed with freshly prepared Orange marmalade and zest, smoked with stone flower and drizzled with honey spiced syrup. Throwing light onthis unique mithai, she says, “The actual concept is derived by me from the age old Gulab Jamuns with an innovation where I have tried to bring a twist to it by preparing Kala Jamuns which and I have added predominant citrus sweet to present a little bitter and zesty flavour to it.”
It is a given that each and every part of orange can be used in some way or the other! And Chef Sharique from Restaurant 29 uses it in laddoos, ice cream, kulfi and every other dessert that he curates. His latest offer is Sultani Phal ki Toffee – delightful crunchy slices of banana coated with a special caramel and orange dressing and crafted with fresh orange citrus zests.
Ever tried the classic creamsicle? Get ready to witness exaltation with tangy yogurt and a huge surprise of orange zest to enhance the fruit’s bittersweet citrus advantage as Chef Avinash Dolwani, Director, Menchies, comes up with Orange Yoghurt. “The thick, rich taste of our orange cream flavoured yogurt will remind you of a classic childhood treat,” he elaborates. Talk about oranges in beverage and aperitifs like Campari and Aperol come to mind but can cocktails be left behind? “Jimmy’s Kick is a classic cocktail – refreshing for any time of the day. It is a perfect mix of Jim beam, ginger juice and coke with orange juice. Whether you prefer it shaken or stirred, orange takes the amazing taste to the next level.” says Chef Mitesh Rangras, Lemon Leaf.
Just let yourself go with this saffron-coloured, tangy, tasty and healthy teaser of a citrus fruit – the bold and beautiful Orange!
Recipe
Cannelloni filled with Orange and Ricotta
Ingredeints
Method
-Recipe by Chef Ravish Mishra of The Lalit Mumbai
