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.)
115g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
2 eggs, large (U.K.)/extra large (N.A.)
240ml (8 fl oz) semi-skimmed/2% milk (1 cup) mixed with 60ml (2 fl oz) water (¼ cup)
55g (2 oz) butter (¼ cup, or ½ stick)
For the orange sauce
55g (2 oz) icing/powdered sugar (½ cup)
3 small oranges
85g (3 oz) butter (3 tbsp, or ³⁄₈ stick)
1 tbsp Grand Marnier or Cointreau
You will also need a 25cm (10 inch) heavy gauge aluminium frying pan/skillet.
Sift the flour and salt into a large mixing bowl.
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 smooth. It should be the consistency of thin cream. Set aside for 20 minutes.
Meanwhile prepare the sauce. Squeeze the juice from one orange into a small pan and add the icing sugar. Stir to dissolve and then add the butter. Gently heat to melt the butter and then simmer for 2 minutes. The mixture will thicken slightly. Set the pan to one side.
Then zest the two remaining oranges and put the zest to one side.
Now remove all the pith from the 2 oranges, separate into their segments and remove any pips. Cut each segment in half.
Preheat oven to 150°C (300°F) (gas 2) and place five plates in the oven to warm.
To prepare for cooking the crêpes: Melt the butter in the pan/skillet. Spoon 2 tablespoons into the batter and whisk it in. Pour the remainder into a small bowl and use it to smear the pan/skillet between cooking each pancake using a wodge of kitchen paper.
Get the pan really hot, then turn the heat down to a medium–hot setting.
Use about 3 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/skillet in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan/skillet in the centre and then pour it in. As soon as the batter hits the hot pan/skillet, lift the pan/skillet and 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 extra 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.
Now flip the crêpe over. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.
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.
Pour the sauce into the pan/skillet and warm through. Add the zest and 1 tablespoon of the liqueur.
Then fold the crêpes into quarters, placing a few orange segments in each one. Add the crêpes to the pan along with any remaining orange segments.
Cook for 2 minutes to heat the crêpes through.
If you want to flambé the crêpes just follow the steps below.
To flambé the crêpes
This is done just before serving the crêpes. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set the sauce 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 sauce flames evenly. Serve when the flames have extinguished. Be very careful when doing this.
4 x 175ml (6 fl oz) (1 cup) pudding basins or similar small rounded dishes
A deep sided tin/pan large enough to hold the four basins
Preheat the oven to 200°C (400°F) (gas 6)
Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.
Grate the zest from half the orange and set aside. Then squeeze the juice from the orange and pour into a small jug.
Beat the zest into the butter using an electric hand mixer. Add the sugar and beat until light and creamy. Then gradually whisk in the egg. Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.
Alternatively, use a free-standing mixer. Mix all the ingredients together, except for the orange juice. Then add the orange juice, one tablespoon at a time, until a soft dropping consistency is reached.
Divide the mixture between the four basins and smooth the tops.
Butter four pieces of foil, each large enough to cover the basins, and fold over the sides. Then put the covered basins in the tin/pan and pour in enough boiling water to come halfway up the sides of the basins. Bake for 45 minutes until the tops of the sponges spring back when lightly pressed.
Carefully lift the basins 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.
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
A green salad and crusty rolls
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Stir together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.
Halve the peppers lengthways, de-seed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice. and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
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.
Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.
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.
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.
an ovenproof dish, well greased
Preheat the oven to 200°C (400°F) (gas 6).
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.
Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.
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.
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.
Refrigeration time: At least 5 hours, or overnight
140ml/5 fl oz water
50g/2 oz caster sugar/fine white sugar
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
565ml/1 pint/20 fl oz jelly mould
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.
Meanwhile, squeeze the juice from the lemon into a large bowl.
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.
Strain the sugar syrup into the bowl and stir into the juices.
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.
Wet the jelly mould, pour in the jelly and refrigerate for at least 5 hours, or overnight, until firmly set.
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.