9 December 2013

O is for ORANGE (& ORA KING SALMON)

Oranges are one of my most favoured fruits. But they have to be great oranges, such as the delicious Kerikeri or Gisborne oranges that are juicy and sweet while they are in season. As they ripen during the winter months, I find a couple of oranges a day keep the flu and winter colds at bay!

Oranges are terrific to add to dishes both savoury and sweet. As in this beautiful dish, enjoyed by me when Hayden McMillan was cooking at Tribeca (before he found fame in San Francisco at the Waiheke Island Yacht Club) is garnished with caviar, herbs, lemon and most importantly, perfect orange segments. The orange lent a wonderful mixture of sweetness and acidity to the fresh slices of delicious Ora King Salmon. It was superb.

When making orange segments it is essential to peel all away every single scrap of both skin and pith with a sharp knife. I find the best way to do this is to hold the orange very lightly in my left hand, and cut with a sawing motion around and around the orange. I end up with a lengthy piece of orange peel and as I go round I can catch any small pieces of white pith so the segments end up sparkling clear, just like those that Hayden produced in his dish here. These segments are also brilliant in salads, desserts and for topping fish and chicken dishes.