Tag: orange

Bundt’s Orange – Italian cuisine reinvented by Gordon Ramsay

An ideal dessert for breakfast or for one snack sweet and rich.

Soft, fragrant, gluten-free and vegan: perfection in practice.

This donut is very easy to make and will definitely become one of yours.Nevermore without“.

*always check that all ingredients considered at risk for celiacs have the words “gluten-free” on the packaging*

Capon broth with amaretto and orange recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.

Step 2

Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.

Step 3

Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.

Step 4

Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.

Step 5

Cook for another 1 hour and 30 minutes.

Orange Roast – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Heat oil and rosemary in a non-stick pan and let the meat brown on all sides.

In the meantime, wash 1 orange well and cut it into thin slices.

Place the meat on a sheet of baking paper, season with salt and pepper and cover with the orange slices, then close the baking paper and tie it with string to keep it closed.
Cook for 40 minutes in a fan oven preheated to 180°C.

Open the foil and cook for another 15 minutes at 200°C, then remove from the oven and leave to rest for 10 minutes before cutting.

Transfer the cooking juices into a saucepan and add the broth and the juice of half an orange and leave to simmer for a couple of minutes.
Mix the butter with the flour and add it to the saucepan, then cook until it thickens slightly.

Wash, clean and slice the fennel.

The orange roast is ready, all you have to do is serve it, plating it with the sauce and accompanying it with slices of orange, fennel and fresh currants.