The Australian Womens Weekly Food — Issue 27 2017

In Season

MASTER FINE-CUT

ORANGE MARMALADE

PREP + COOK TIME 1 HOUR 45 MINUTES

MAKES 4 CUPS

This basic method of making

marmalade will work with most citrus

fruits, including grapefruit, lemons,

tangerines and limes, or various

combinations of these fruits. However,

for tangelo marmalade, use 3 tangelos

(630g) and 2 lemons (280g), as the

fruit contains less pectin.

1kg oranges

1.5 litres (6 cups) water

4½ cups (1kg) white sugar,

approximately

1 Using a wide−style vegetable

peeler, peel rind without white pith

from oranges. Using a small knife,

cut white pith from fruit following the

curve of the fruit; reserve pith. Slice

rind into thin strips. Quarter oranges;

slice flesh thinly, reserve any seeds.

Finely chop enough pith to tightly

packa½cupmeasuring cup.Place

chopped pith and reserved seeds on a

small square of muslin; tie into a bag.

2 Place orange rind, chopped flesh,

muslin bag and the water in a large

saucepan; bring to the boil. Reduce

heat; simmer, covered, for 1 hour or

until rind is soft. Discard muslin bag.

3 Measure orange mixture; allow

1 cup (220g) sugar for each cup of

orange mixture. Return orange

mixture to pan with sugar; stir over

high heat, without boiling, for

2 minutes or until sugar dissolves.

Bring to the boil; boil, without

stirring, for 30 minutes or until

marmalade jells when tested on a

chilled saucer (see tip on page 43).

4 Pour hot marmalade into

hot sterilised jars; seal immediately.

Label and date jars when cold.

COOK’S

NOTES

MASTER FINE-CUT

ORANGE MARMALADE

It’s not necessary to stir

marmalade during the early

to middle stages of cooking.

However, towards the end, as it

nears jelling point, a quick stir

won’t hurt and will loosen any

rind that’s beginning to catch.

Pith and seeds contain pectin,

which is why they are included

in the fruit mixture.

ORANGE&WHITE

CHOCOLATE BLONDIE

PREP + COOK TIME 1 HOUR (+ COOLING)

MAKES 16 PIECES

150g white chocolate,

chopped coarsely

100g butter

⅔ cup (150g) caster sugar

2 eggs, beaten lightly

2 teaspoons finely grated orange rind

¾ cup (100g) gluten−free plain flour

½ cup (60g) tapioca flour

⅓ cup (50g) brown rice flour

½ cup (60g) ground almonds

⅓ cup (45g) coarsely chopped

pistachios

¼ cup (90g) honey

1 Preheat oven to 180°C/160°C fan.

Grease a deep 19cmsquarecake pan;

line base and sides with baking paper.

2 Stir chocolate and butter in a

medium saucepan over low heat for

5 minutes or until chocolate melts

and mixture is smooth. Remove from

heat. Cool for 5 minutes.

3 Stir sugar into chocolate mixture.

(Mixture may appear split at this

stage; however, it will come together

once dry ingredients are added.) Add

egg and orange rind; stir to combine.

Stir in sifted flours and ground

almonds until combined. Pour into

pan; sprinkle with pistachios.

4 Bake blondie for 40 minutes or

until a skewer inserted in the centre

comes out clean. Drizzle hot blondie

with honey; cool in pan before cutting

into 16 squares.

AWW FOOD • ISSUE TWENTY SEVEN 45