The columnists find ways to use up Mandarin oranges.
MANDARIN oranges usually make their appearance a couple of weeks before the Lunar New Year celebrations begin, and no doubt by now, some of us would have reached saturation point after enjoying kilos of the fruit.
While they are great to eat fresh, we wanted to find ways to include Mandarin oranges in cooking before they shrivelled up. Here are three recipes with a citrusy kick using the fruit of good fortune.
By JANE RAGAVAN
BRAISED dishes and stews are often referred to as cold-weather food. That’s never sat well with me – so what if we’re this warm-all-year-round little country, why shouldn’t we get to enjoy heavier meals more suited for temperate zones?
And so I braise and stew whenever I like and eat my stodge without it having to be fuel against the cold – I get the occasional night sweats, but I’m none the worse for it. But with the cold north-easterly winds blowing in from Mainland China and the Sleeping Sun phenomenon causing temperatures to drop to a chilly 25°C in Petaling Jaya, there’s no better time for me to get out the old cast-iron Dutch oven and braise away!
I have used whole Mandarin oranges in my beef dish to get every bit of citrus flavour from them, after which they are discarded. They are studded with cloves, which helps to corral the spice – cloves are flavour bombs but I find it unpleasant to bite into one when I am enjoying my meal.
A note about the cut of beef for this dish: use braising steak, such as topside or some of the fattier parts. Short ribs are good too.