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Citrus Recipes: Main Courses/Entrees
Orange Marinated Beef
Marinated Orange Chicken
Tangelo Turkey Rice
Mandarin Carrot Stir-Fry
Chicken Salad with Mandarins
(from Ethel and Georgeanne Brennan)
Fragrant Spicy Prawns with Kaffir Lime Leaves
(from Melinda Tai)
Variegated Calamondin Marinated Fish
Orange Marinated Beef
Roast beef
4 Robertson Navel oranges
1 cup soy sauce
2 tablespoons olive oil
2 teaspoon orange zest
2 cloves of garlic, crushed
1 teaspoon fresh minced thyme
1 teaspoon fresh grated ginger
Squeeze 3 oranges for 2 cups juice.
Combine marinate ingredients.
Marinade roast 2 hours or overnight.
Drain well.
Bake at 425° for 15-20 minutes to sear, then reduce to 325° until done.
For the last 15 minutes, place orange slices over top of roast.
Use pan juices for accompanying sauce.
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Marinated Orange Chicken
1 lb skinned chicken breast
2 teaspoon grated orange peel
3 - 4 Trovita oranges
2 tablespoons soy sauce
1 clove garlic, pressed
1 teaspoon cumin
¼ teaspoon cayenne pepper
4 pineapple slices (optional)
Juice 2-3 oranges to make 2/3 cup of orange juice.
Mix ingredients for marinade.
Cover and chill the marinated chicken 2 hours over night.
BBQ and baste with marinade or bake at 350° until tender, placing pineapple and orange slices over top for last 15 minutes of cooking.
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Tangelo Turkey Rice
1 cup rice
2 cups cooked turkey
½ cup Minneola Tangelo juice
½ cup butter
1 cup chopped yellow onion
2 cups mushrooms, chopped
1 cup thinly sliced tangelo peel
Paprika
Combine stock, 1 cup tangelo juice, bring to boil.
Add rice, simmer until tender.
Melt butter in skillet brown, sauté onions, tangelo peel, mushrooms and paprika until lightly browned.
Add turkey and tangelo juice.
Cover and cook 10 minutes.
Serve with vegetables.
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Mandarin Carrot Stir-Fry
2 lbs carrots
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
¼ cup slivered Kara mandarin peel
¼ cup Kara mandarin juice
Parsley sprigs, optional
Thin mandarin slices
Salt and pepper
Peel carrots, cut lengthwise ¼" slices.
Melt butter and oil in fry pan.
Add carrots and onions.
Cover and cook over low heat until tender.
Mix in mandarin peel and juice.
Salt and pepper to taste.
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Variegated Calamondin Marinated Fish
2 fish fillets
6 Variegated calamondins
2 tablespoons soy sauce
½ teaspoon grated root
1 tablespoon light olive oil
1 clove crushed garlic
Cut calamondin fruit in half and remove seeds.
Squeeze over fish and include the cut halves in marinade with above ingredients.
Marinate 30 minutes.
Barbeque or broil.
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