Oranges and …

oranges_onecookonecamera

©eleanorwright

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.

onecookonecamera_orangechicken

©eleanorwright

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

Ingredients:

  • 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

Method:

  1. Heat the oven to 200C/180C fan /gas 6.
  2. Put the carrots, garlic and orange slices into a large roasting tin, then toss with the oil and season well.
  3. Season the chicken breast, then sit them on top of the veg.
  4. Roast for 40 mins until the carrots are tender and the chicken is turning golden.
  5. Brush the chicken breasts with the marmalade.
  6. Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add vegetable stock.
  7. 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.

onecookonecamera_orangeflapjacks

©eleanorwright

The second recipe this week is a favourite of mine and these flapjacks are extra tasty.

Orange Flapjacks:

Serve: 16   Prep: 15-20 minutes   Cook: 30-40 minutes

Ingredients:

  • 250g unsalted butter
  • 250g golden caster sugar
  • 175g golden syrup
  • 425g porridge oats
  • zest of 2 oranges
  • 3 tbsp orange marmalade

Method:

  1. Preheat the oven to 180C/gas 4/fan 160C
  2. Generously butter a 28 x 28cm shallow baking tin.
  3. Melt the butter, sugar and syrup over a medium heat, stirring all the time.
  4. Take off the heat and stir in the oats, and orange zest. The mixture should be quite soft.
  5. 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.
  6. 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.
  7. 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!

A Bunch of Carrots

carrotsdrawingonecookonecamera

©eleanorwright

This weeks post is all about carrots! I’m a big fan of using seasonal food and I’m a huge supporter of knowing the provenance of your food (and without trying to reel off my whole dissertation), I believe  in supporting the smaller producers whether locally or globally (got to love the fair-trade bananas!)

My ingredients this week mainly came from my local fruit and veg shop which is supplied by local produces whenever possible. Of course some ingredients have come from supermarkets (because come on who can’t shop there!) It’s all about moderation, I try to know the provenance of my food, preferably the who, the where and the ethics but realistically I find it is impossible to know where everything in my cupboard comes from.

Anyway enough on ethics for one blog post and back to carrots! So once more I have done two recipes this week, one savoury, one sweet. I really enjoyed making and shooting the recipes this week, really missed it, so enjoy!

IMG_0379 pp

©eleanorwright

My first recipe this week is a delicious veggie burger.

Carrot and Chickpea Burger:

Serves: 8   Prep: 20 minutes

Ingredients:

  • 750g carrots
  • 410g can chickpeas
  • 1 small onion
  • 2 tsp curry paste
  • 2 tsp ground cumin
  • 1 egg
  • 200g breadcrumbs (optional extra for coating the burgers)

Method:

  1. Put a third of the grated carrot in a food processor with the chickpeas, onion (roughly chop), curry paste, 1 tsp cumin and egg. Whizz to a thick paste, then scrape into a large bowl.
  2. Heat a little oil in your largest frying pan, tip in the remaining carrot with 1tsp of cumin and some salt and pepper and cook for 8-10 mins, until the carrot is softened – it will become more golden.
  3. Add the cooked carrot to the whizzed paste with 100g breadcrumbs. Add seasoning, then mix together well with your hands.
  4. Divide the mixture into 6, then using floured hands shape into burgers and as an optional extra dip in the remaining breadcrumbs.
  5. Heat a little oil in a frying pan. Cook the burgers for 5 mins on each side, until golden and crisp.
  6. Meanwhile prepare the buns, whether you wanted them toasted or not. When the burgers are ready, top each bun with some rocket, add the burger then add the topping of your choice, I went for raw onion but you may prefer to caramelise the onion instead (just as tasty!).

IMG_0411 pp

©eleanorwright

My next recipe is from The Hummingbird Bakery Cookbook and is the best carrot cake recipe I have found! My housemates at uni loved it, one in particular couldn’t get enough of it!

Carrot Cake:

Serves: 8-10   Prep: 25 minutes

Ingredients:

  • 300g soft light brown sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp vanilla extract
  • 300g carrots

Cream Cheese Icing:

  • 500g icing sugar
  • 85g butter
  • 200g soft cheese

Method:

  1. Preheat the oven to 170C (325F) Gas 3
  2. Beat together the sugar, eggs and oil until all the ingredients are well incorporated (don’t worry if the mixture looks split, it’s meant to!)
  3. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and extract and continue to beat until it’s well mixed together.
  4. Grate the carrots and stir in until they are all evenly dispersed (if you wish you can add some chopped up walnuts for an extra crunch).
  5. Pour the mixture into the prepared cake tins (mine fitted into 3). Bake in the preheated oven for 20-30 minutes or until golden brown and spongy.
  6. Leave the cakes to fully cool before icing.
  7. For the icing, beat together the icing sugar and butter (I found separating the butter with your fingers first helps). Once it resembles a crumble mix add the cream cheese and beat until it is completely incorporated and is light and fluffy.
  8. Then ice the cake a layer at a time, then serve.

 

So that’s carrot week! Do try the carrot cake. It is to die for!