Author: Seville Oranges

The Worshipful Company of Fruiterers at Ave Maria Farm, together in Paradise

  And the day arrived, dawn on the Ave Maria Farm with everything ready, a welcoming sun and open arms to receive 50 British friends from the Worshipful Company of Fruiterers. On the Ave Maria Farm we adore sharing what we love the most, our land, our magnificent farm where the famous Ave Maria Seville Oranges are born. For that reason, we became a celebration that day, 11 November, 2016, because we had the historic opportunity to share our passion and our joy, to offer life and ecology, tightening the bonds of friendship between our homelands, amongst people committed...

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Marmalade… and my apology to Prue Leith

This recipe isn’t anything to do with baking or fermenting things but it came out of my kitchen and caused me such a lot of grief that I wanted the eventual triumphant result recorded here for posterity. January is the time of year that Seville Oranges are in the shops – it’s such a short season so you have to grab them when you can. I do love marmalade – there’s nothing quite like it on wholemeal toast or homemade soda bread (I have a great recipe for this). Now there is no escaping the fact that making marmalade is a...

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Seville Oranges – Bitter Sweet Treat, by Uma Wylde

It’s that time of year again – Seville Oranges are about to hit the shops. However, you can’t eat them – they’re insanely sharp, stringent taste and sheer number of pips make it impossible – but don’t let that put you off. They have other uses and I’m not talking just about marmalade. Treat them like lemons and you will be richly rewarded. Their zest and juice is perfect for pepping up sweet and savoury dishes alike. For a start try combining them with fish. The juice works brilliantly with both cooked and raw. Scallop ceviche for example, thinly sliced, mixed...

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The 10 Golden Rules for Marmalade making, by Suzannah Butcher

Marmalade is made of only a few simple ingredients: citrus fruit, sugar and water. But the alchemy that goes on in your maslin pan is a result of many variables that must be understood if you want to produce those pots of amber nectar! These are our 10 rules for making perfect marmalade… Good luck! 1. Know your fruit! If you‘re making marmalade from December to February, you’d better have a good excuse for not using seasonal, knobbly-skinned Seville oranges. Their sharp, bitter juice marries with the sugar to make a perfectly balanced, sweet but pleasantly bitter preserve, filled...

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Making marmalade and cooking with this clear and bright beauty, by Russell Brown

  I saw them in Waitrose. 1 kilo boxes of Seville oranges and it got me thinking; how long is it since I made marmalade? Ages, that’s for sure. It’s a big topic this year, helped in some way no doubt by the Paddington movie (I have always been a fan and loved the film!). I used to make marmalade every year when I worked at Yalbury Cottage, never enough to last but it went down well on the breakfast table. I have made kumquat marmalade for sponge puddings, a stellar dish that Peter Gorton used to do at...

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