This week our Junior Chefs will be making – Orange and herb pistachio crust salmon served with sautéed garlic and rosemary potatoes.
Oranges are the stars of the produce aisle come winter, and they are so versatile. Orange juice, zest and flesh can all be used to add a sweet, juicy tang to both sweet and savoury dishes.
There are two main types of oranges: sweet oranges and bitter (Seville). Sweet oranges can be thick or thin skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh.
In Season: Oranges are at their peak between December and April.
The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. Choose fruit that’s heavy for its size and free of soft spots.
Lovely salmon fillet pairs well and a crust adds extra flavour to a piece of salmon and showcases this fruit which is readily associated with the festive season.
This week we will be using the following skills: Measuring, chopping, grating, squeezing, blending and baking, peeling slicing boiling/steaming, infusing and sauteing.
See you Saturday Junior Chefs.
