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recipe

ORANGE SCONES

ORANGE SCONES

Course Breakfast, Dessert

Ingredients
  

  • 2 ½ cups self-raising flour
  • 1 pinch salt
  • 1 tbsp butter
  • 1 tbsp sugar
  • 1 tbsp orange rind grated
  • 1 orange juiced
  • ½ cup milk
  • sugar cubes halved

Instructions
 

  • Set oven to 230°c and preheat a baking tray.
  • In a large bowl, sift flour and salt together, then rub in the butter.
  • Once combined, add sugar and orange rind
  • Squeeze the juice from an orange, then measure 1/3 ofa cup and add it to the milk. Stir this liquid into the dry ingredients, making a soft dough.
  • Turn onto a floured surface, and knead lightly – be careful not to overwork the dough.Roll the dough out into your desired thickness and cut into 3 to 4cm rounds.
  • Dip the halved sugar cubes into the remaining orange juice, then press into the top of each scone.
  • Sprinkle preheated tray lightly with a little flour, and place scones onto it close together. Bake for 12 to 15 minutes. Serve warm with dollops of cream and your favourite jam!
recipe

ORANGE LEMONADE

ORANGE LEMONADE

Prep Time 20 mins
Course Drinks

Ingredients
  

  • 1 ¾ cups sugar
  • 2 ½ cups water
  • 1 ½ cups lemon juice
  • 1 ½ cups orange juice
  • 6 cups water for serving
  • 2 tbsp lemon zest grated
  • 2 tbsp orange zest grated

Instructions
 

  • In a large saucepan, combine sugar and water and stir over medium heat until all the sugar is dissolved. Remove from heat and let cool slightly.
  • To the saucepan, stir in citrus zests and juices. Let stand, covered, for 1 hour.
  • Strain syrup from the saucepan and into a bottle that you can cover and refrigerate until cold.
  • To serve, fill glasses or a jug with equal amounts of fruit syrup and water. Add ice and enjoy!
recipe

CITRUS-MARINATED CHICKEN

CITRUS-MARINATED CHICKEN

Prep Time 4 hrs
Cook Time 20 mins
Course Main Course

Ingredients
  

  • 6 chicken thighs
  • ½ cup lemon juice
  • ½ cup orange juice
  • 6 garlic gloves
  • 2 tbsp canola oil
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp dried oregano
  • ¼ tsp pepper

Instructions
 

  • Combine all the marinade ingredients in a large resealable plastic bag.
  • Add the chicken thighs and seal the bag. Gently massage the marinadeinto the chicken pieces, turning to evenly coat. Refrigerate for at least 4 hours.
  • Grill chicken, covered, over medium heat for 5 to 7 minutes on each sideor until cooked through.
Moora Citrus