Make the oranges, the star of your dish

The glorious, refreshing flavour of the orange perks up salads considerably. Time-tested pairings that work every time include oranges and beetroot, heavy sweetness of the beet offsetting the light, tangy orange; oranges and spinach, a beautiful play on the bittersweet; rocket leaves, orange and walnut salad, with its delightful textural variations and the slightly unusual orange and date salad. 

Oranges have that quality to add a special zing to any dish. A glaze of orange over a ham, chicken or even a cake can make it delightful. For glaze, you need to combine water, chopped orange and sugar in a small saucepan. Bring it to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners’ sugar and butter. 

Not just the fruit but even the peel of orange has the potential to add immense flavour to a dish. Candied oranges are often used in fruitcakes and taste wonderful when paired with sugared water to make granitas and sorbets. And don’t throw away the rind after you are done peeling the fruit. Orange rind or zest packs flavour and helps intensify the flavour. 

Oranges pair spectacularly well with porcine dishes and with poultry. A chicken dish with oranges can add a whole new dimension to the dish. Crispyskinned, citrus-infused duck together with a rich, tangy sauce makes for a delicious dish on special occasions. Orange essence in a pulao can add a tangy freshness to it.