Chocolate orange sticks

These can only be described as a magical way of using up what something that would otherwise end up in the compost, the end result is simply amazing and quite possibly the only way I wish to eat chocolate orange from now on. They would make an amazing gift if packaged in a pretty jar or in cellophane for Christmas or any other time.

Ingredients

3 navel oranges, preferably organic or any other citrus you desire

3/4 cup water

1 1/2 cups caster sugar
100g plain chocolate or vegan chocolate

Method

1. Wash the oranges, cut off the top and bottom of each orange, score the peel from top to bottom to make the peel easier to remove.

2. Remove the peel and pith. Cut each quarter into slices about 6mm wide 

3. Place the peel in a large saucepan and cover with cold water.

4. Bring to the boil 

5. Drain the water away and cover with fresh water again and bring to the boil for the second time.

6. Repeat the process twice more ( so four times in total)  This seems long winded but it is really important, do it while you are doing something else in the kitchen and you really won't notice! 

7. Drain the peel and set aside.

8. Meanwhile in a bowl whisk together the water and the caster sugar.

9. Pour the sugar and water mix into a saucepan large enough to take the sugar syrup and peel once added.Bring to the boil.

10. This part is so important. DO NOT STIR! If you do the sugar will crystallise straight away.

11. Let the mixture simmer for about  9 minutes to melt the sugar. 

12. Add the peel, DO NOT STIR! Do not even put a spoon or implement in the syrup.  Just jiggle the pan around carefully so as not to splash yourself with hot syrup. You want to make sure all the peel is covered in the syrup so swirl the pan every now and then.

13. Cook for about an hour without stirring or until the peel is translucent.

14. Cover a baking sheet with baking parchment.

15. Using a slotted spoon remove the cooked peel and lay on the baking parchment, separating the pieces as you go so they don't get stuck together. While they are still sticky you can lightly dust them with more caster sugar if you like but you don't need to.

16. Allow to dry  and cool completely before dipping in chocolate.

17. Line another baking tray with baking parchment.

18. Melt the chocolate in a bowl set over a pan of barely simmering water.

19. Dip one end of each candied stick into the chocolate and lay on the baking parchment to set.

20. Once the chocolate is set store in a jar or an air tight container. They will keep for about three weeks like this although I have not tested this theory! Enjoy.

 

Mince pies

Ingredients

Pastry

115g rice flour

115g ground almonds.......... OR you can also use very fine polenta if you do not like nuts , you must make sure its very fine, I blend mine in my blender to make a polenta flour

115g butter, diced....... OR can use 1/2 butter and 1/2 trex  (so 57g butter, 57g trex)

50g icing sugar

juice of a small orange 

1 tsp xanthum gum

1 egg yolk (only if needed, I never do!)

Gluten free mincemeat (I make a recipe that is Mary Berrys as she uses butter instead of suet)

Crumble topping

180g gluten free oats

100g butter, melted

90g demerara sugar

Method

1. First of all make your pastry, I use a free standing mixer with the paddle blade attached but you can use a food processor or do it by hand.

2. Put the rice flour, ground almonds and xanthum gum into the mixer and add the butter, mix until it resembles fine breadcrumbs.

3. Add the icing sugar and blitz, then add half the orange juice and blitz again, adding more orange juice until it comes together, if it is still crumbly then add in some more orange juice or egg yolk (You won't need all of it) I never need the egg yolk but it all depends how big your orange is!

4. It may be slightly sticky but don't worry, dust a sheet of baking parchment with rice flour and plonk you dough onto it, shape it into a flat rectangle and wrap up and pop in the fridge to chill. 

5. While it chills make your crumble topping

6. Using a high speed blender or food processor, grind roughly 2/3 rds oats (about 110g) to a fine oat flour. 

7. Put into a bowl or mixer. I do it all in the mixer with the paddle blade attached. Mix in the remaining oats, sugar and mix in the melted butter until well distributed and is all crumbly.

8. I often make this in advance and leave in the fridge in a freezer bag until needed as will keep quite happily for a week or and use as required.

9. Once this is done remove the pastry from chilling (If it has been left for a few hours it may need to come to room temperature slightly before its soft enough)

10. Grease your mince pie tray with butter or margarine and then also dust with rice flour tapping off the excess.

11. This is the part that can be tricky, gluten free pastry will always be harder to work with as it is gluten that gives it the elasticity, but don't be scared of it.  I use a sheet of baking parchment to roll out on and dust that and your rolling pin liberally with rice flour.

12. I use a cutter that is 8cm across, I cut them and lift each one out with a fish knife or cake slice as the pastry can break when moving it. Be patient with it and be prepared to roll a few at a time, gluten free pastry is very delicate. Place each disc of pastry in each mince pie hole without pressing too much into them,  as you work your way through all of them you should find that the pastry will have relaxed enough into the tin to line each case without you pressing into it. If not lightly press enough to take the mincemeat. You really don't want to squidge the pastry in, it will make them easier to remove.

13. Fill each pastry case with a spoonful of mincemeat without overfilling and then top each one with a spoonful of crumble.

14. Bake in a preheated oven for about 15 minutes, turning the tray around half way through if your oven doesn't cook things evenly. 

15. Remove from the oven and allow to cool in the tin for a bit before removing as the pastry hardens on cooling. Very carefully loosen each one all the way round with a knife. Enjoy warm or cold.