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Seville Oranges

incorporating Recipes and Cooking
Eboli
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Seville Oranges

#379424

Postby Eboli » January 21st, 2021, 6:08 pm

Apart from the obvious marmalade(s) I understand that in Iran these oranges are prized to go with fish in preference to lemon. They also freeze very well I am told, whole, so I've put a few aside to try with fish in the summer. As they're in the shop now I was wondering what other uses others may have found for them. I make a marvellous syllabub and ice cream with them, for example.

Eb.

johnstevens77
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Re: Seville Oranges

#379473

Postby johnstevens77 » January 21st, 2021, 8:42 pm

Could you post your seville orange ice cream recipe please?

john

kempiejon
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Re: Seville Oranges

#379483

Postby kempiejon » January 21st, 2021, 9:32 pm

won't it melt?


coat.

Rhyd6
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Re: Seville Oranges

#379629

Postby Rhyd6 » January 22nd, 2021, 1:32 pm

I have used them to make marmalade gin.

R6

Eboli
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Re: Seville Oranges

#380141

Postby Eboli » January 24th, 2021, 8:26 am

The syllabub:

30 ml orange juice
zest of one orange
50 gm sugar(castor)
200ml double cream

Whip (soft peaks) cream and sugar and then fold in juice and zest

The ice cream:

triple the above quantities but use icing sugar and reverse the method, so add sugar to the zest and juice and then whip in cream and freeze in air tight container (about 2l) for about 4 hours. Remove and try to wait 15 minutes before eating.

Eb.

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Re: Seville Oranges

#380145

Postby servodude » January 24th, 2021, 8:42 am

Eboli wrote:The syllabub:

30 ml orange juice
zest of one orange
50 gm sugar(castor)
200ml double cream

Whip (soft peaks) cream and sugar and then fold in juice and zest

The ice cream:

triple the above quantities but use icing sugar and reverse the method, so add sugar to the zest and juice and then whip in cream and freeze in air tight container (about 2l) for about 4 hours. Remove and try to wait 15 minutes before eating.

Eb.


That sounds brilliant!
I've been given a bucket of what must be Sevilles by a neighbour (going by the taste) and now I've got something to do with them!
Now I need to find something to do with the green almonds

Thanks
-sd

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Re: Seville Oranges

#380232

Postby feder1 » January 24th, 2021, 12:05 pm

Be wary of neighbour,s fruit gift.

When in Oz we could sometimes have lemon freebies from peoples gardens.

The problem was that the beautiful pristine lemon aroma overcoats hid camoflaged smuggled livestock.

I imagine that commercially grown fruit has anti insect spraying at crucial times in the growth, unlike the neighbour,s trees.

servodude
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Re: Seville Oranges

#380236

Postby servodude » January 24th, 2021, 12:20 pm

feder1 wrote:Be wary of neighbour,s fruit gift.

When in Oz we could sometimes have lemon freebies from peoples gardens.

The problem was that the beautiful pristine lemon aroma overcoats hid camoflaged smuggled livestock.

I imagine that commercially grown fruit has anti insect spraying at crucial times in the growth, unlike the neighbour,s trees.


Indeed. But then dealing with the beasties is part of the charm! ;)

Best thing about lemons off the tree is the lack of wax!
- can't get proper zest off the ones in Tesco

-sd

kempiejon
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Re: Seville Oranges

#380322

Postby kempiejon » January 24th, 2021, 4:23 pm

Is it a small Tesco with limited stock? Ours usually has unwaxed.
https://www.tesco.com/groceries/en-GB/p ... /252201146

servodude
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Re: Seville Oranges

#380412

Postby servodude » January 24th, 2021, 10:07 pm

kempiejon wrote:Is it a small Tesco with limited stock? Ours usually has unwaxed.
https://www.tesco.com/groceries/en-GB/p ... /252201146


That's good to know!
Been a good while since I've been in Tesco; saves having to scrub it off

-sd

Eboli
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Re: Seville Oranges

#382257

Postby Eboli » January 30th, 2021, 4:05 pm

As an addendum, I was playing about with my two favourite cocktails, Aviation and the Last Word, yesterday with an old friend. These two cocktails are essentially a mix of gin + fresh citrus juice (lemon for the Aviation and lime for the Last Word) + maraschino +and aromatic liquor (Creme de violette for the Aviation and green Chartreuse for the Last Word).

So then I thought what might go with the sharp juice of a Seville orange? After some experiments with triple sec, tequila and other exotics like agave nectar we host upon the following mix:

1 part Seville orange juice
1 part gin of choice
3/4 part Maraschino liqueur (we used Luxardo)
1/2 part Grand Marnier liqueur

Stirred over ice and strained and served with the twist zest of the orange in a martini glass from the freezer rubbed around the edge with the orange zest.

Stunning! But I can't help to think there is something that might just add to make it a classic.

Sorry that this has now become a drinks question rather than a strictly food one, but I hope the moderators will allow the excursion.

Eb.

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Re: Seville Oranges

#382268

Postby Itsallaguess » January 30th, 2021, 4:56 pm

Eboli wrote:
1 part Seville orange juice
1 part gin of choice
3/4 part Maraschino liqueur (we used Luxardo)
1/2 part Grand Marnier liqueur

Stirred over ice and strained and served with the twist zest of the orange in a martini glass from the freezer rubbed around the edge with the orange zest.

Stunning!


Meanwhile, amateur Lemon Fool cocktail makers sneak out the back and grab the keys...

https://www.youtube.com/watch?v=rKeZZ1B8pcg

Cheers!

Itsallaguess

Eboli
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Re: Seville Oranges

#382355

Postby Eboli » January 31st, 2021, 7:38 am

Thanks Itsallaguess! What a fantastic machine!

In days that I was allowed at this time of year to visit friends in Arroyo de la Miel (about 20km SW of Malaga), I remember being hit three times by a falling Seville orange (once a direct hit on the crown of my head that really hurt). I learnt to give the trees a wide berth...

Eb.

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Re: Seville Oranges

#382368

Postby Howard » January 31st, 2021, 9:42 am

Eboli wrote:The syllabub:

30 ml orange juice
zest of one orange
50 gm sugar(castor)
200ml double cream

Whip (soft peaks) cream and sugar and then fold in juice and zest

The ice cream:

triple the above quantities but use icing sugar and reverse the method, so add sugar to the zest and juice and then whip in cream and freeze in air tight container (about 2l) for about 4 hours. Remove and try to wait 15 minutes before eating.

Eb.


Many thanks for your syllabub recipe.

Mrs H made it and served it in a small ramekin dish. She grated a few twirls of zest on top. It looked brilliant, Michelin star presentation, and the taste was superb. It had the tang of Lemon Syllabub but with a hint of orange.

Even better, Mrs H doesn't like orange desserts so I had double portions. :)

We've kept another Seville Orange for the ice cream recipe which I'm looking forward to.

You've guessed.... Mrs H likes creating new food dishes but doesn't like ice cream. 8-)

regards

Howard

UncleEbenezer
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Re: Seville Oranges

#382474

Postby UncleEbenezer » January 31st, 2021, 4:08 pm

Is this Mrs H your mother? if not, what do you read into her acting the part?

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Re: Seville Oranges

#390929

Postby stewamax » February 28th, 2021, 4:55 pm

One of my daughters lived in Seville so I visited regularly (except in July in early August when it is too hot for wimpy Brits). And I often wondered if picking the oranges was allowed or whether the Policia MunicipaI would instantly be summoned to give me "guidance"

dspp
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Re: Seville Oranges

#391399

Postby dspp » March 2nd, 2021, 9:56 am

Eboli wrote:Apart from the obvious marmalade(s) I understand that in Iran these oranges are prized to go with fish in preference to lemon. They also freeze very well I am told, whole, so I've put a few aside to try with fish in the summer. As they're in the shop now I was wondering what other uses others may have found for them. I make a marvellous syllabub and ice cream with them, for example.

Eb.


I occasionally bung some orange with crystallised ginger into salmon en croute. Works fine.

(my 3kg of Sevilles were marmaladed a few weekends ago, so that is the 2021 batch done. Just as well as we finished the last of the 2020 batch yesterday)

regards, dspp

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Re: Seville Oranges

#429352

Postby Hallucigenia » July 21st, 2021, 3:42 pm

I used to work with a Sevillano and he was constantly amazed that we actually used them in anything to eat. Apparently in Seville they just used them as footballs, but when I pressed him he said that rarely they would be cooked with cauliflower. From what I can tell the florets were either sautéed or fried in tempura and then drizzled with a Seville orange sauce.

I've never tried it, but I offer it as an idea for next year!

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Re: Seville Oranges

#429378

Postby bungeejumper » July 21st, 2021, 4:27 pm

Hallucigenia wrote:I used to work with a Sevillano and he was constantly amazed that we actually used them in anything to eat. Apparently in Seville they just used them as footballs

LOL, there are said to be 25,000 orange trees lining the streets of Seville - we can vouch for how marvellous they look (and smell). And since they fruit two or three times a year, they do wonders for the tourist trade. But there's a reason why they don't get picked and eaten by the hundreds of street-dwellers or other urban transients, or by hungry children. They taste disgusting. Don't ask me how I know. :lol:

BJ

Howard
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Re: Seville Oranges

#430009

Postby Howard » July 23rd, 2021, 9:26 pm

UncleEbenezer wrote:Is this Mrs H your mother? if not, what do you read into her acting the part?


You are obviously not married to a Michelin quality chef!

Sympathies :(

Howard


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