Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp fresh oregano leaves, chopped
  • salt and freshly ground black pepper
  • 2 Romano peppers /long red peppers or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
  • 1½ tsp clear/runny honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Stir together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.

  5. Halve the peppers lengthways, de-seed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice. and stir through the salad.
  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.

Updated: July 9, 2017

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  4. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  5. To serve
  6. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017

Hot Orange Chicken

Hot Orange Chicken

 

Chicken breasts are marinaded in a garlic, orange and wine sauce with wholegrain mustard and Tabasco to give it a kick. The marinading is well worthwhile as is produces succulent chicken breasts with lots of flavour.

 

Hot Orange Chicken
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Marinading time: 24 hours and overnight
  • Cooking time: 20 minutes

  • Ingredients
  • For the marinade
  • 2 oranges, zest and juice
  • 60ml/2 fl oz dry white wine
  • 2 tbsp wholegrain mustard
  • 3 sprigs fresh rosemary
  • 2 tsp Tabasco sauce
  • 2 garlic cloves, skin removed

  • 4 boned chicken breasts, skinned


  1. Method
  2. Put all the ingredients for the marinade into a jug or small bowl and stir well to combine. Cover and refrigerate for 24 hours.

  3. Prick the chicken with a fork and place in a single layer in a shallow dish so they fit snugly. Pour over the marinade, cover and refrigerate overnight.

  4. These can then be either grilled/broiled or barbecued.

  5. If using a grill/broiler, turn to a low heat then cook the chicken for 10 minutes on each side, basting each side well with the marinade.

  6. Serve with vegetables of your choice.

 

Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.

 

Salmon Fillets in a Tangy Sauce

 

A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.

 

Salmon Fillets in a Tangy Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 12–15 minutes

  • Ingredients
  • 6 tbsp freshly squeezed orange juice (about 1 large orange)
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny honey/clear honey
  • 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 1 orange
  • 680g/1 lb 8 oz baby potatoes, scrubbed
  • knob of butter
  • a green salad of your choice

  • Equipment
  • a shallow, heatproof dish that will take the salmon in a single layer.


  1. Method
  2. Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  3. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes.

  4. Preheat the grill/broiler to low.

  5. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender.

  6. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side.

  7. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  8. Prepare the salad, drizzle with more of the vinaigrette dressing and toss.

  9. Drain the potatoes, add a good knob of butter to the pan and stir to coat.

  10. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge.

  11. Serve with the buttered baby potatoes and salad.

 

Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce

 

Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.

 

Chicken in an Orange and Ginger Sauce
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Marinading time: 30minutes–1 hour
  • Cooking time: 35 minutes

  • Ingredients
  • 1 orange, zest and juice
  • 2 garlic cloves, crushed
  • 5cm/2 in piece of ginger, peeled and grated
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • salt and pepper

  • To serve
  • Roasted baby potatoes and seasonal vegetables
  • (recipe for the potatoes, below)

  • Equipment
  • A shallow baking dish large enough to take the chicken in one layer


  1. Method
  2. Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey and olive oil until combined. Add the seasoning.

  3. Make three slits in the top of each chicken breast and turn them in the marinade. Leave to marinade for at least 30 minutes.

  4. Preheat the oven to 220°C/425°F/gas mark 7.

  5. Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.

  6. Roasted baby potatoes
  7. Put the potatoes into a roasting tin and drizzle with oil (1 tablespoon olive oil per 1 lb potatoes). Season well and toss gently to mix everything together.

  8. Roast for 35 minutes (same temperature as the chicken dish) tossing occasionally, until tender.

 

Orange Baked Sponge Pudding with Raspberry Jam

Orange Baked Sponge Pudding with Raspberry Jam

 

A sponge pudding to fill the family on those cooler days. Individual, light sponge puddings flavoured with orange and topped with raspberry jam.

 

Orange Baked Sponge Pudding with Raspberry Jam
Prepares: 4 servings
 
  • Preparation time: About 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 110g/4 oz butter, softened, plus extra for greasing
  • 4 tbsp raspberry jam
  • 1 large orange
  • 50g/2 oz caster sugar/fine white sugar
  • 1 large egg (U.K.)/extra large egg (N.A.), beaten
  • 110g/4 oz self raising flour, sifted

  • Equipment
  • 4 x 175ml/6 fl oz pudding basins


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.

  4. Grate the zest from half the orange and set aside. Squeeze the juice from the orange and pour into a small bowl.

  5. Whisk the zest into the butter using an electric whisk. Add the sugar and whisk until thoroughly blended. Then gradually whisk in the egg. Fold in the flour, then add sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.

  6. Alternatively, use a food mixer. Omit adding the orange juice until the rest of the ingredients have been mixed and then add one tablespoon at a time until the right consistency is reached.

  7. Divide the mixture between the four basins and smooth the surfaces.

  8. Butter four discs of foil, measuring about 12.5cm/5 inches across and cover the puddings with them, folding under the rims to secure. Put the basins in a deep sided tin. Pour in enough boiling water to come halfway up the sides of the basins and bake for 45 minutes. The tops should spring back when lightly pressed.

  9. Carefully lift them out of the pan. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.

  10. Serve with cream or custard (optional).

 

Real Orange Jelly

Real Orange Jelly

 

Real orange jelly is simple to make and full of flavour. All you need is orange juice, a lemon, a little sugar and gelatine. Decorate it with slices of orange and serve for a refreshing dessert.

 

Real Orange Jelly
Prepares: 4 servings
 
  • Preparation time: About 20–25 minutes
  • Standing time: 30 minutes
  • Refrigeration time: At least 5 hours, or overnight

  • Ingredients
  • 140ml/5 fl oz water
  • 50g/2 oz caster sugar/fine white sugar
  • 1 lemon
  • 4–5 oranges, or
  • 1 orange plus 425ml/15 fl oz orange juice from a carton, without pulp
  • powdered gelatine, enough to set 565ml/20 fl oz of liquid
  • orange slices to decorate

  • Equipment
  • 565ml/1 pint/20 fl oz jelly mould


  1. Method
  2. Thinly pare the rind from the lemon and one orange and place in a saucepan with the water and sugar. Over a medium-low heat stir to dissolve the sugar and then bring to the boil. Remove from the heat, cover and leave to infuse for 30 minutes.

  3. Meanwhile, squeeze the juice from the lemon into a large bowl.

  4. If using the whole oranges, squeeze out the juice until there is 425ml/15 fl oz and add to the lemon juice. If using a carton of orange juice, add 425ml/15 fl oz to the lemon juice.

  5. Strain the sugar syrup into the bowl and stir into the juices.

  6. Dissolve the gelatine. Follow the instructions on the packet of the gelatine to set 20 fl oz of liquid. Then thoroughly stir the gelatine into the orange mixture until evenly distributed.

  7. Wet the jelly mould, pour in the jelly and refrigerate for at least 5 hours, or overnight, until firmly set.

  8. To serve, dip the jelly mould up to the rim in very hot water for 5 seconds, place a flat serving plate on top of the mould, then invert the mould and plate together. Holding both plate and mould firmly together, give the jelly a good shake to free it from the mould. Remove the mould, then decorate the jelly with oranges slices.

 

Cheat’s Crêpes Suzette

Cheat's Crêpes Suzette

 

I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)

 

Cheat's Crêpes Suzette
Prepares: 4–6 servings
 
  • Preparation time: About 30 minutes
  • Standing time: 20 minutes
  • Cooking time: About 25 minutes

  • Ingredients
  • For the crêpes
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75ml/2½ fl oz water
  • 50g/2 oz butter

  • For the orange sauce
  • 50g/2 oz icing sugar
  • 3 oranges
  • 100g/3½ oz butter
  • 1 tbsp Grand Marnier or Cointreau

  • Equipment
  • A 22.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. For the crêpes
  3. Sift the flour and salt into a large mixing bowl.

  4. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is blended in and smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in. Pour the remainder into a small bowl and use it to smear the pan, using a wodge of kitchen paper, between cooking each pancake.

  7. Get the pan really hot, then turn the heat down to a medium setting.

  8. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  9. Flip the crêpe over with the palette knife. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  10. Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil, while you prepare the sauce.

  11. For the sauce
  12. Squeeze the juice from one orange into a small bowl and add the icing sugar. Stir to dissolve and then pour into the pan with the butter. Heat over a gentle heat to melt the butter and then simmer for 2 minutes.

  13. Meanwhile, zest the two remaining oranges and set the zest aside. Remove all the pith and segment the oranges, removing any pips. Fold the crêpes into quarters, placing one or two orange segments in each. Add the crêpes to the pan along with the remaining orange segments, the zest and 1 tablespoon of the liqueur.

  14. Cook for 2 minutes to heat the crêpes through.

  15. Note
  16. If you want to flambé the crêpes just follow the steps below.

  17. To flambé the crêpes
  18. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set alight. This has to be done very quickly or the alcohol will evaporate and won’t light. Carefully swirl the pan around so that the pan flames evenly. Serve when the flames have extinguished. Be very careful when doing this.