I have had a busy last few weeks. I have been away to Gloucester and then came back to a new job. But anyway this week the feature ingredient is oranges. With autumn beginning to creep in, these recipes are a move away from summer towards the comforts of winter. I love autumn’s warm days and chilly evenings and the beautiful autumn leaves. It is the autumn colours that really inspired me to use orange as my feature ingredient. So anyway let’s get down to the recipes.
This week’s first recipe is a tender roasted chicken with sliced oranges and carrots
Roast Chicken with Citrus and Carrots:
Serves: 2 Prep: 10 minutes Cook: 50 minutes
- 2 Chicken Breasts
- 300g carrots
- 4 cloves of garlic
- 2 oranges (one half juiced)
- 1tsp vegetable oil
- 1tbsp lemon juice
- 1tbsp cider vinegar
- 4tbsp vegetable stock
- 2tsp of marmalade
- Heat the oven to 200C/180C fan /gas 6.
- Put the carrots, garlic and orange slices into a large roasting tin, then toss with the oil and season well.
- Season the chicken breast, then sit them on top of the veg.
- Roast for 40 mins until the carrots are tender and the chicken is turning golden.
- Brush the chicken breasts with the marmalade.
- Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add vegetable stock.
- Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the chicken is golden. Season the sauce to taste, then serve.
The second recipe this week is a favourite of mine and these flapjacks are extra tasty.
Serve: 16 Prep: 15-20 minutes Cook: 30-40 minutes
- 250g unsalted butter
- 250g golden caster sugar
- 175g golden syrup
- 425g porridge oats
- zest of 2 oranges
- 3 tbsp orange marmalade
- Preheat the oven to 180C/gas 4/fan 160C
- Generously butter a 28 x 28cm shallow baking tin.
- Melt the butter, sugar and syrup over a medium heat, stirring all the time.
- Take off the heat and stir in the oats, and orange zest. The mixture should be quite soft.
- Tip the mixture into the baking tin and level it off. Bake for around 30-40 minutes or until the edges are golden brown but the centre is still a little soft.
- Remove from the oven and mark into 16 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
- Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 16 pieces, then serve.
So that’s this week’s recipes, inspired by autumn but with an essence of summer. Enjoy!