For orange butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 teaspoon finely grated fresh orange zest
1 1/2 teaspoons fresh orange juice
1/8 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 ripe large banana
1/2 cup salted roasted Out Of Africa Macadamia nuts (2 1/2 oz), chopped Accompaniment: maple syrup
YIELD: Makes 15 (4-inch) pancakes
ACTIVE TIME: 30 min
TOTAL TIME: 30 min
Make orange butter:
Stir together all orange butter ingredients in a small bowl until combined well.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
Brush a 12-inch nonstick skillet with some of the remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch.
Serve with orange butter.
Cauliflower Parfait with Caviar
The recipe is taken from Christopher Trotter’s Book Cauliflower.
(Serves 8 very small portions)
175g raw cauliflower florets
1 medium, waxy potato peeled and cut into chunks
Freshly ground black pepper
50 ml double cream
175g Imperial Caviar (the best you can afford!!). King’s Find Food does an excellent caviar and mail order.
A favourite to many, there is nothing more comforting when you are feeling under the weather than a fresh piece of toast laden with your favourite marmalade. Not only does it give you that comforting, feel-good factor but the King’s Fine food range of San Giuliano Marmalades, produced in Sicily, will add that little ray of sunshine with every bite.
Marmalade is made by taking the flesh and peels from citrus fruits to make a preserve. Whilst this food is high in sugar, it provides a range of nutritional benefits, supplementing your diet with vitamins and helping to keep your fat, calorie and sodium intake low.
Laura King has worked closely with the Sicilian based San Giuliano family for many years who produce and supply the finest marmalades in the world. Hand-harvested fruits are 100% organically grown and cooked in a home kitchen overlooking the picturesque Italian countryside.
The high percentage of fruit and the use of natural ingredients gives a unique taste, texture and colour to all the San Giuliano products.
Production takes place exclusively during winter and spring, where fruit is picked by hand daily from the estate as they mature. The fruit is used fresh, never refrigerated, it is cut by hand and cooked using no preservatives, jellying or colouring agents.
For a double burst of healthiness, naturally, the perfect accompaniment to your marmalade selection has to be the San Giuliano Orange Blossom Honey. Whether drizzled on top of your favourite dish or stirred into a warm mug of tea, the beautiful flavours are guaranteed to please.
For thousands of years, honey has been recognised for both its uses as a food and a medicine. Packed full of beneficial plant compounds and anti-oxidants, it is said honey offers countless health benefits.
For those of you who like to experiment further afield with your ingredients, we’ve found a fabulous recipe for you to try…
ORANGE MARMALADE MUFFIN
Makes 12 medium muffins
150g plain flour (a generous cup)
150g of whole wheat flour (a generous cup)
1 tablespoon baking powder
a large pinch of fine sea salt
280ml of milk (1 1/4 cups)
2 teaspoon freshly squeezed orange juice
1 large free range egg, beaten
4 tablespoons melted butter
150g of San Giuliano orange marmalade (1/2 cup) - plus a bit extra to top (optional)
Preheat the oven to 220*C/425*F. Butter a deep 12 cup muffin tin well, or line with paper liners. Set aside.
Whisk the flours, baking powder and sea salt together. Whisk the milk, orange juice, beaten egg, and melted butter together. Make a well in the centre of the flour and add the liquid ingredients. Mix together quickly, without over mixing. You want a coarse, slightly streaky batter. Stir the marmalade through with a fork to loosen and then fold it into the muffin batter. Spoon into the prepared muffin cups. Using a teaspoon dab some extra marmalade on top of the muffins. (optional, but recommended!)
Bake for 20 minutes, until well risen and golden brown. A toothpick inserted in the centre should come out clean.
Boyajian Oils – The Baker’s secret!
If watching GBBO has inspired you to get baking, take a look at King’s range of Boyajian Baking Essentials, naturally infused oils.
Made in the USA, these all-natural Boyajian citrus oils, flavourings and extracts are cherished by both home and professional bakers. They add a new dimension to cooking, baking, sweet making, ice cream making and much more.
The citrus oil range is 100% natural essence, cold pressed from the rind of the fruit, resulting in a remarkable intensity. Use sparingly in place of zest or peel.
As a general rule, use up to 1/2 teaspoon of Boyajian oil per cup of dry ingredients, plus 1/4 teaspoon per cup of liquid ingredients in any recipe.
Once tried, these oils will become a store cupboard essential. Beware, a little goes a long way!