- Credit: Orange and chocolate tart
- Credit: Salmon nanbanzuke
Recipe Of The Month: Oranges
Orange and chocolate tart (Serves 6)
For the filling:
100g cream cheese
2 egg yolks
2 tbsp sugar
2 tbsp orange marmalade
Zest of half an orange, finely grated
For the base and chocolate twists:
1 roll (or block) of shortcrust pastry
2 egg whites
1 roll (or block) of puff pastry
100g chocolate or hazelnut spread
3– 4 seasonal oranges, peeled and thinly sliced
1½ tbsp demerara sugar
3 tbsp marmalade
1- Preheat the oven to 180°C/350°F/Gas 4.
2- For the filling, mix together the mascarpone, cream cheese, egg yolks, sugar, marmalade, orange zest and a pinch of salt in a bowl and set aside.
3- For the base, roll out the shortcrust pastry and cut it into a 24cm-diameter circle. Prick it with a fork and place it on a piece of parchment on a baking tray; bake for 18 minutes or until the edge is light brown. Remove from the oven and brush all over with 1 egg white. Set aside.
4- For the chocolate twists, roll out the puff pastry and cut it lengthways into three pieces. Spread the chocolate or hazelnut spread onto two of the pieces. Place one piece of chocolate-coated pastry on top of the other, then place the plain piece on top.
5- Using a sharp knife, cut the pastry into six strips (about 1.2cm x 35cm).
6- Twist two of the long strips together to make one swirled twist; repeat with the other strips until you have three swirled twists.
7- Put the cooked pastry base back on your worktop. Brush the edge, about an inch all the way around, with the remaining egg white. Place the chocolate twists around the edge in a circle, making sure they are well attached and there are no gaps.
8- Pour the filling into the centre and spread it evenly with a spatula. Bake for 20 minutes.
9- Remove the tart from the oven and arrange the orange slices on top. Sprinkle the demerara sugar on top of the oranges, then bake for a further 10–15 minutes, until the twists are puffed up and brown.
10- Blend the marmalade with 1 teaspoon of water, and warm it in a small pan or in a microwave. Once the tart is out of the oven, brush the marmalade mixture over the tart and the twists. Cool before serving.
Salmon nanbanzuke (Serves 4)
For the vinaigrette:
200ml vegetable stock at room temperature
120ml white-wine vinegar
3 tbsp sugar (granulated or caster)
3 tsp bergamot juice, freshly squeezed
For the pickled vegetables:
1 medium carrot, peeled and cut into matchsticks
100g white onion, very thinly sliced
1 celery stalk, very thinly sliced
Leaves from 1 sprig of rosemary, finely chopped (plus extra sprigs for decoration)
3 bergamots, thinly sliced
For the salmon:
400g salmon fillet, skinned and cut into 3cm x 3cm pieces
1 litre of vegetable or light olive oil for frying
2 tbsp plain flour
For the bergamot chilli salt:
Approx 20 green finger chillies (16g after deseeding), sliced, deseeded and roughly chopped. Wear latex gloves and provide good ventilation while slicing and deseeding
Zest of half a bergamot (4g), finely grated
½ tsp salt
½ tsp bergamot juice, freshly squeezed
1- For the vinaigrette, combine the stock, vinegar, sugar and bergamot juice in a bowl with a pinch of salt. Mix thoroughly and pour into a plastic container or heatproof dish large enough to accommodate the salmon and vegetables.
2- In a separate bowl, combine all the sliced vegetables, apart from the bergamot slices and rosemary. Set aside.
3- Season the salmon fillets to taste. Warm the oil in a deep-fat fryer set to 180°C/350°F, or in a medium frying pan over a medium/high heat.
4- Once the oil is hot, coat the salmon pieces in flour and fry them on all sides; you may need to do this in batches. After 6–7 minutes of cooking, the fish should be lightly browned. Place the salmon on kitchen paper to remove excess oil, then place in the vinaigrette. Repeat the process with the remaining fish.
5- Once all the fried salmon pieces have been combined with the vinaigrette, add the vegetables, bergamot slices and chopped rosemary leaves. Cover the bowl with clingfilm and refrigerate for at least two hours; it can be kept in the fridge for up to two days, as the vinaigrette “cures” the salmon and vegetables.
6- To make the bergamot chilli salt, put the chillies in a food processor, or use a pestle and mortar to grind them, until they reach a paste-like consistency. Add the bergamot zest and salt. Mix well, then add the bergamot juice. (The mixture will keep in a sterilised jar for a few weeks.)
7- Divide the salmon and vegetables between four plates. Put a small amount of bergamot chilli salt in the vinaigrette, and spoon the mixture over the salmon. Garnish with a sprig of rosemary and a slice of bergamot. Serve the dish cold or at room temperature as a starter.
Find these recipes and more in the February issue of Harrods Magazine, available to download through the Harrods app.
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Food styling and recipes by Seiko Hatfield.