Orange recipes?

[Finnie]

I am making marmalade and candied orange slices with dark chocolate today. My kitchen smells so refreshing now.

For the marmalade, I used the very fine orange carpel (is "carpel" the correct term for the pure meat of orange?), sugar, and the oriental beauty oolong tea.

View attachment 44836

View attachment 44838

Also the step 1 for making the orange slices.
View attachment 44839

Can you make orange marmalade without any peel in it? I have read that you need the peel for the pectin or it won’t set. I suppose without peel, it would just be orange jelly. But I have not yet found a recipe for that.

 

[Phaedra]

Can you make orange marmalade without any peel in it? I have read that you need the peel for the pectin or it won’t set. I suppose without peel, it would just be orange jelly. But I have not yet found a recipe for that.

Compared with other fruits, it's more challenging to make citrus marmalade without peels. I don't like the peels, so I use "Gelierzucker," a kind of sugar mixed with Pectin, which can be helpful. Another option is to add some apples; it will work quite well.

 

[Finnie]

Compared with other fruits, it's more challenging to make citrus marmalade without peels. I don't like the peels, so I use "Gelierzucker," a kind of sugar mixed with Pectin, which can be helpful. Another option is to add some apples; it will work quite well.

Thank you!

 

[Marie2020]

Orange Chicken

Ingredients
For the chicken and marinade:

1 pound chicken breast, cut into small pieces
5 tablespoons cornflour
1 cup all-purpose flour
1/2 cup water (add more if the batter is very thick)
2 tablespoons vegetable oil
1 large egg
1 teaspoon salt
1 teaspoon pepper
For the sauce:

1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 cup orange juice (add more if you want more sauce)
2 tablespoons distilled vinegar
1/2 cup brown sugar
1 teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons cornstarch
5 tablespoons water

Directions
In a large bowl, combine the salt, pepper, cornflour, egg, and water. Stir to combine.
Add oil to the mixture and stir to combine.
Combine the chicken with the mixture. Coat the chicken evenly.
Cover the bowl with cling wrap and let it sit in the fridge for 1 hour before frying.
Heat the oil in a pan over medium heat.
Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
Fry the chicken, flipping each piece every 2 minutes.
Cook until the pieces turn golden brown.
Continue frying the chicken until it's all done. Set aside.

Heat another pan over low heat.
In a small bowl, combine the cornstarch and water. Stir well. Set aside.
Fry the minced ginger, garlic, and chili flakes for a few minutes.
Add the brown sugar, soy sauce, orange juice, and cornstarch mixture.
Add the vinegar into the pan and stir to combine.
Add the fried chicken into the pan. Coat the chicken with the sauce.
Remove the chicken from the pan.
Place the chicken in serving bowl or plate. Garnish with chopped cilantro and sesame seeds.
Serve immediately with steamed white rice.