Citrus Recipes
Here are Geoff Jansz's suggestions for using up surplus citrus from your backyard trees to make cordials and syrups, marmalade, a cake or a delicious lemon curd. Grate only the yellow parts of the lemon rind (avoid the white part as it is ... [... more]
Burke's Backyard |
Citrus fruit marmalade
Wash the fruit, then halve and squeeze the juice into a preserving pan or large, heavy-based stainless steel saucepan. Wrap the pips and membranes in a muslin bag and tie shut. Cut the peel into thin shreds (or coarse ones, if preferred), then ... [... more]
All Recipes AU |
Four-fruit marmalade
Using a sharp knife, cut a thin slice from each end of each fruit and set aside. Cut the grapefruit into eight wedges, each orange into six and the lemons and lime into four wedges each. Cutting across each segment, thinly slice all the fruit, ... [... more]
All Recipes AU |
Cumquat Marmalade
Finely chop the cumquats and oranges and combine together in a bowl. Using a mug, measure them into a large saucepan. Add 3 mugs of water per each mug of fruit. Let stand in a cool place for 12 hours, or overnight. Bring the fruit mixture to the ... [... more]
All Recipes AU |
Cumquats, lemons, mandarins and oranges
Cumquats (shown above) make a delicious marmalade and the plants are very pretty in pots. Humid subtropical, Mediterranean, temperate zones; temperatures below 38C. Particularly from spring to the middle of autumn; less in winter. Late winter and ... [... more]
Better Homes & Gardens Australia |
Citrus Marmalade
Place lemon, limes, oranges and grapefruit in large wide saucepan so that fruit is no more than 3cm deep. Add enough water to just cover the fruit (approximately 5 cups or 1.25 litres). Tie reserved seeds into muslin square using kitchen string. ... [... more]
Australian Womens Weekly |
Onion Marmalade
Heat butter and oil in large frying pan over medium heat. When butter is starting to foam, add onions. Stir well to coat in butter. Cook onions, uncovered, stirring occasionally until onions are very soft. About 30 minutes. Add wine, vinegar, ... [... more]
Australian Womens Weekly |
Oxford marmalade
Cut the oranges and lemons in half, squeeze the juice and strain it into a stainless-steel or enamel preserving pan. Using your fingers, remove all the flesh and pips from the squeezed fruit and tie the pips securely in a muslin square with the ... [... more]
All Recipes AU |
Little Marmalade Tarts
Gently ease into the holes of a patty pan. Place 2 teaspoons of marmalade in each pastry case. Bake for 15 minutes or until golden. Serve warm or cold dusted with icing sugar and dolloped with cream. Makes 18 INGREDIENTS Cut holes out of the ... [... more]
Australian Womens Weekly |
Marmalade and mustard glazed ham
Preheat the oven to moderate (180 degrees C). Cut through the rind about 10cm from the shank end of the ham in a decorative pattern. To remove the rind, run thumb around the edge of the rind just under the skin. Start pulling the rind from the ... [... more]
Australian Womens Weekly |
Marmalade prawns- SIMON GALLAGHER
Bring a medium saucepan of salted water to the boil. Boil wild rice for 12 - 14 mins. Drain and set aside. Shell and de-vein prawns leaving tails intact. Sprinkle with cracked pepper and press onto prawns well. Heat oil in a medium heavy-based ... [... more]
Australian Womens Weekly |
Orange-glazed spatchcock
Preheat the oven to 190°C. Fit a roasting pan with a wire rack. Steep the tea bag in 1/4 cup boiling water for 5 minutes in a small saucepan. Discard the tea bag. Squeeze the juice from 1 orange into the tea, and then stir in the marmalade until ... [... more]
All Recipes AU |
