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Blood orange recipes
Blood oranges are known scientifically as Citrus × sinensis, elsewhere they’re known as the ‘Red Orange of Sicily’. These crimson-blushed oranges famously originated on the island of Sicily and can now be found growing on the plains of Eastern Sicily neighbouring the volcanic Mount Etna.
There are three types of varieties including the Tarocco, Moro and Sanguinello. The Moro is believed to be the strongest tasting as it is sweet but the most bitter. The coloured flesh is often a mix of violet/red with a blushed peel that comes from the fruit’s exclusive health benefits related with high levels of anthocyanin which is a family of antioxidant pigments.
Blood oranges have one of the shortest seasons from December to April. They’re available in most big supermarkets and greengrocers. A tip for purchasing is to go for those that feel firm and weigh more than you would expect.
They work well in a jam, salsa or sticky sauce, with the unique and soluble pigment adding vibrant colour to any dish. Enjoy our recipes for this vivid ingredient, including a Blood Orange & Pistachio Upside Down Cake, Halloumi & Walnut Blood Orange Salad or a Simple Blood Orange Glaze.
Halloumi & Walnut Blood Orange Salad
Ingredients
- 100g lamb’s lettuce
- ½ bulb fennel, finely sliced
- 3 blood oranges
- 100g walnuts, toasted
- 200g halloumi, sliced
- 100ml white wine vinegar
- 1 tbsp sugar
- Pinch sea salt
- 100ml hot water
- 1 red onion, sliced into thin rings
- Juice of 1 blood orange
- 3 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- ½ tsp sugar
- 4 tbsp olive oil
- Salt
- Pepper
Method
Start with the pickled onions by combining the vinegar, sugar and salt in a jug. Pour in the hot water and stir to dissolve the sugar and salt. Add the onion and make sure it’s all covered in the liquid. Set aside whilst the rest of the salad is being prepared.
Make the dressing in a jar by vigorously shaking together juice of 1 blood orange, 3 tbsp red wine vinegar, 1 tsp wholegrain mustard, ½ tsp sugar and 4 tbsp olive oil to emulsify. Season with salt and pepper to taste.
Heat a grill pan, and cook the halloumi on both sides to reveal dark char marks.
Cut the top and bottom the off the oranges, then standing on one of the flat surfaces slice down the sides to remove the rind and pith following the curve of the orange. Now turn on its side and slice the oranges into circles around 1/2 cm thick.
On a serving plate arrange the lamb’s lettuce, fennel, halloumi, halloumi and pickled onions. Sprinkle over the walnuts and spoon over the dressing.
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Blood Orange & Pistachio Upside Down Cake
Ingredients
- 3 blood oranges, with zest of 2
- 230g butter
- 230g caster sugar
- 2 eggs + 1 yolk
- ½ teaspoon salt
- 130g plain flour
- 100g pistachios, plus extra to serve
- 1 tsp baking powder
- 90g caster sugar
- 180ml water
- Creme fraiche to serve
Method
Preheat the oven to 180C and grease and line a 20cm round cake tin.
Cut the top and bottom the off the oranges, then standing on one of the flat surfaces slice down the sides to remove the rind and pith following the curve of the orange. Now turn on its side and slice the oranges into circles around 1/2 cm thick.
In a small saucepan add the caster sugar and water. Over a medium heat, use a wooden spoon to gently encourage the sugar dissolve, then bring to a simmer without touching the liquid until it has turned a light caramel colour. Pour the caramel glaze into the cake tin and arrange the orange slices on top, being careful of the hot caramel. Set aside.
In a food processor, blitz the pistachios until finely chopped, careful not to let them become greasy. Set aside.
Using an electric mixer, beat the butter, sugar and orange zest until light and fluffy. Add the eggs one after the other, beating well in-between eggs, until fully incorporated. In another bowl, whisk together the salt, flour, pistachios and baking powder, then gently fold into butter mixture. Spread and smooth this over the oranges in the cake tin.
Bake for 30 – 40 minutes or until an inserted skewer comes out clean. Allow to sit for 10 minutes in the tin, then carefully invert the cake onto a wire rack until cool. Serve with crème fraiche and extra pistachios.
Simple Blood Orange Glaze
Ingredients
- 400g icing sugar
- Zest of 1 blood orange
- Pinch salt
- 8 tbsp fresh squeezed blood orange juice
Method
Whisk together icing sugar, blood orange zest, salt and 3 tablespoons of blood orange juice. Adjust thickness by adding additional orange juice, 1 teaspoon at a time.