Spice Road for the Art of Flavour

It is not only an excess of salt that buries delicate flavours in our recipes.

Lemon zest and lemon juice may also be a problem. Both can have a bit of a slam dunk effect when you are working to highlight the flavours of a particular dish that only needs a touch of sharpness

Think of the many fish recipes that are available, especially barramundi, flathead or whiting fillets, where the fish needs a considerate flavour partner that does not wish to take centre stage.

All citrus is not equal

Happily, all citrus is not equal and there is an option. You will find orange zest or juice is less intrusive than lemon zest or lemon juice, providing you are not using the white underpart of the orange skin which is bitter.

Orange zest and juice, thyme and minced shallots make a wonderful marinade for roasted chicken fillets, pork shoulder or seafood. And roasted carrots with orange zest, honey, chilli and fresh ginger is always a winner.

Sourness and balance are never far away from home cooks who will often blend a little lemon with the orange juice to achieve their required sweet, sour balance.

Sweet and Sour

And picking up on a typical Australian Sweet and Sour Sauce, using the milder orange rather than lemon makes it easier for home cooks to balance with the sweetness part of the recipe.

For cooks creating their own marinade Orange pairs beautifully with ginger, thyme, garlic and oregano. And speaking of pairings, you would think ducks were created solely for Oranges.

Readers health is always important so, it is worth noting that orange zest has acknowledged anti inflammatory and cancer reducing qualities along with the obvious vitamin C.

For your interest we have included, two unique chicken recipes with orange as part of the flavour base and for those who may have missed our piece on pomegranate molasses last Sunday, we have included the recipe for Ras el hanout Moroccan Lamb with Orange and Pomegranate Molasses.

Stay well everybody Arthur Huxley