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Thursday, October 20, 2011

Citrus Summer

Goodbye winter, hello days of endless sun – well we can’t get too carried away yet, but summer is definitely on its way. With that in mind I’ve created two recipes using oranges that are perfectly juicy and in season right now – they really are delicious. Give them a go and as always, let me know your thoughts.

You're going to see a change in my recipes soon - I've recently had to adapt to a Gluten free diet, so I'll be providing options for Gluten Free baking/alternatives etc over the coming months. It's not all doom and gloom - Gluten Free people can eat tasty, healthy food too! :)

Next month I’ll be getting all Festive, so until then…enjoy the sun!


Soy & Orange Beef Salad

Serves: 4
Time to make: 20 minutes
Plus marinating time: 20-30 minutes

Beef & Marinade
400g Tail end beef fillet
1 orange, zested
½ cup soy sauce, (use Gluten free if required)

4 cups mesclun mix
4 tomatoes, seeds removed, cut into small pieces
½ cucumber, peeled into strips
1 orange, flesh cut into segments
½ 410g can baby beets, drained
3 tablespoons good olive oil (I used Village Press)

1. Trim beef of excess fat and sinew, there shouldn’t be much. Cut beef in half and in a small bowl combine with orange zest and soy sauce. Set aside to marinate for 20-30 minutes. The flavour will intensify the longer it’s left to marinate.
2. Prep the salad ingredients by taking a vegetable peeler and peeling the cucumber as you would do a carrot, creating long strips.
3. Heat a non stick fry pan with a small amount of oil. When hot add the beef fillet and a quarter of the marinade. Using tongs, sear the beef on all sides and leave to cook through to your desired liking (see tips below). Remove from pan and set aside to rest.
4. In a large bowl combine the olive oil and mesclun mix, tossing well so that the salad is evenly coated. Divide between 4 plates and top with the baby beets, cucumber strips, orange segments and the tomato pieces. Thinly slice the beef and place onto the salad. Serve immediately.

Rough guide to cooking the perfect steak.....
Rare: 1-2 minutes per side - rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side - rest for 5 minutes
Medium: 3 minutes per side - rest for 4 minutes
Well done: 4.5 minutes per side - rest for 1 minute

Gluten Free Blueberry, Banana & Orange Muffins

Makes: 12 muffins
Time to make:  25-30 minutes

125g unsalted butter, softened
125g caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup Healtheries gluten free baking mix
1 teaspoon gluten free baking powder
½ cup ground almonds
1 large orange, zest & juice
3/4 cup frozen blueberries
1 cup mashed banana

1. Set the oven to 180°C and line a 12 hole baking tin with muffin cases.
2. In a large bowl or mixer combine the butter and sugar until light and creamy, then slowly add the eggs and vanilla essence, stirring well after each addition.
3. Fold in the flour, baking powder and almonds being careful not to over mix. Add the remaining ingredients and stir until just combined.
4. Divide evenly between the 12 muffin cases. Each one will need to be three quarters full. Place into the oven and bake for 15-20 minutes, or until starting to brown and springy to the touch.
5. These muffins will sink a little whilst cooling. Dust with icing sugar if desired.

Once cooled, these muffins freeze well & will keep in an airtight container for up to 3 days.

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