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TEAM TALK
The Pampered Chef by Ash
Chilled Caramelised Oranges with Greek Yoghurt
INGREDIENTS
Serves : 6-8 6 oranges ( navel or any thin skinned variety ) 500 grams caster sugar 250 millilitres water 8 cardamom pods ( crushed ) 500 grams greek yoghurt
METHOD
Using a small sharp knife , cut a thin slice off the top and bottom of the oranges , and then slice off the skin vertically , turning the orange as you go , being careful to keep as much flesh as possible but removing all pith .
Slice each orange into 5mm / one-eighth of an inch rounds , trying to reserve as much juice as you can .
Just plonk the slices , pouring the juices , into a bowl as you cut them . Or just cut them straight into something like a lasagne dish .
To make the caramel , put the sugar , water and cardamom pods into a large saucepan and swirl ( not stir ) a little to dissolve the sugar . Then slowly bring to the boil without stirring , until the syrup becomes a dark amber colour .
Take the saucepan off the heat and tip in the oranges and any juice that ' s collected in the bowl . Quickly coat the orange slices in the caramel and pour on to a flat plate ; act with speed otherwise the caramel will set before you can get it out of the saucepan . If you can pick out the cardamom pods without burning your fingers , great , but there ' s no need to get too exercised about it : let those eating do a little work as well . Let the oranges cool , and then put them in the fridge to chill for a little while . Put the Greek yoghurt in a bowl on the table for people to eat it with .
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