Tag-Archive for » Marmalade «
I made this one a few weeks ago now but am just posting it now, this was an excellent roast chicken recipe. I have made a few recipes of this chefs before and have not been disappointed and this one was no exception. I especially loved the marmalade glaze used to finish it off. The chicken itself was full of flavour and came out so moist and tender. To view more photos and read more reviews of this recipe please click here.
Ingredients
1 (3 lb) Whole roasting chickens
1 Tablespoon melted butter or olive oil
2 Cloves garlic (I used 5, 2 in the chicken and three in the juice)
1 Large orange, peeled and quartered
1/2 Cup orange juice
1/2-1 Teaspoon salt, to taste
1/4 Teaspoon pepper (I use freshly ground black pepper)
1/2 Teaspoon dried rosemary
Glaze
3 Tablespoons orange marmalade
1/2 Teaspoon dried rosemary, to taste
Method
1. Wash chicken and pat dry.
2. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
3. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
4. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
5. Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
I served mine with roast potatoes, corn on the cob, mixed vegetables and yorkshire pudding.
All photos taken by me unless otherwise stated.
I found this on recipezaar I had been looking for coconut shrimp recipe with a marmalade dipping sauce I have my own recipe but wanted to try something new. It was wonderful I loved the crispy coconut covered shrimp with the dipping sauce it was really good. I only made four Jumbo, Jumbo Shrimp, so cut back a bit on the ingredients. I served this as part of a huge seafood platter with lobster thermidor, king crab legs, prawns, fried fish and blackenend salmon. I was only serving three of us and we were stuffed to brimming but it was an excellent seafood platter and these were a nice addition.
Ingredients
Batter
8 Fluid ounces flat beer
1 Cup self-rising flour
2 Cups sweetened flaked coconut, divided (one 7-ounce package)
2 Tablespoons sugar
1/2 Teaspoon salt substitute
12 Jumbo shrimp
Vegetable oil (for frying)
Paprika
Marmalade Dipping Sauce
1/2 Cup orange marmalade
2 Teaspoons stone ground mustard
1 Teaspoon prepared horseradish
1 Dash salt
Method
To Make the Dipping Sauce
1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
To Make the Batter
1. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
2. Mix well, then cover and refrigerate for at least one hour.
To Prepare the Shrimp
1. De-vein and peel off the shell back to the tail.
2. Leave the last segment of the shell plus the tail as a handle.
3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
4. Use enough oil to cover the shrimp completely.
5. Pour the remainder of the coconut into a shallow bowl.
6. Be sure the shrimp are dry before battering.
7. Sprinkle each shrimp lightly with paprika before the next step.
8. Dip one shrimp at a time into the batter, coating generously.
9. Drop the battered shrimp into the coconut and roll it around so that it is well coated.
10.Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
11. Flip the shrimp halfway through.
12. Drain on paper towels briefly before serving with marmalade sauce on the side.
All photos taken by me unless otherwise stated.
