Sun Dried Orange Peel For Tagines Daubes And Sweet Things Recipes

SUN DRIED ORANGE PEEL - FOR TAGINES, DAUBES AND SWEET THINGS!

Steps:

• Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester.
• Try to peel into long strips, and do not peel the bitter white pith, under the skin.
• Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine.
• Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp.
• Store in an airtight container in a dark place for up to one year.
• Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things!

BEEF AND ORANGE DAUBE

Steps:

• Preheat the oven to 300°F Heat 2 tablespoons of the oil in a large cast-iron pan, toss the meat in the flour, season well with salt and black pepper, then add to the hot oil with the bay leaf and stir.
• Cook, stirring occasionally, for 8-10 minutes, or until the meat is no longer pink, then add the butter and cook for 5 minutes, or until the meat is golden. Remove with a slotted spoon and put to one side.
• Add the remaining oil to the pan, then add the onions and cook over a low heat for 6-8 minutes, or until soft. Add the orange zest, raise the heat a little, then add the orange juice and stir to loosen all the sticky bits from the bottom of the pan.
• Stir in the anchovies, then add the wine and simmer over a high heat for 2 minutes. Stir in the mushrooms, add the stock and thyme, and season with salt and black pepper. Return the steak to the pan, cover with a lid, then put in the oven to cook for 2 hours, or until the meat is meltingly tender.