Peels & Pickles

When oranges and beetroots are in surplus, turn them into candied peels and pickles, the Simran Dhanju way. 

Dark Chocolate Candied Orange Peels

Ingredients (for orange peels):

• 2 navel oranges
• 3/4 cup sugar
• 3/4 cup water
• 2tbsp caster sugar (extra, if needed)
• 100g dark chocolate, chopped

Ingredients (for orange slices):

• 2 navel oranges
• 1 cup caster sugar
• 1 cup water
• 100g dark chocolate

Method (for orange peels):

1. Cut oranges in half; squeeze the juice out with a handheld orange juicer.
2. Cut the squeezed halves into quarters, put them in a deep saucepan; pour enough water to immerse orange peels and boil for 30-35minutes.
3. Scrape out and discard pulp and pith gently with a spoon, cut the quarters into thin strips.
4. Pour sugar and water in a shallow pan and heat until sugar dissolves; add strips and cook in syrup on low flame until soft and syrup is thick.
5. Remove each strip and lay them separately on the cooling rack – let it cool completely.
6. Toss the strips in extra caster sugar.
7. Now melt chocolate in the microwave or double boiler, pour in a tall thin glass or tumbler, take an orange strip, dip an inch of it in chocolate and lay flat on parchment (wax) paper, keeping the skin side up. Repeat with the rest of the orange strips.
8. Let the chocolate set for 20-25 minutes. Enjoy with tea or after meals. You can store it in a jar for over a week.

Method (for orange slices):

1. Wash and cut thin slices of oranges.
2. In a large shallow pan pour sugar and water, heat and stir until sugar is dissolved.
3. Put orange slices in syrup, cook on low flame stirring and flipping sides in between. Remove once translucent and the syrup is thickened.
4. Place slices on a cooling rack and cool completely.
5. Melt chocolate over a double boiler or in the microwave, dip half of each slice in chocolate place on parchment (wax) paper and let the chocolate set for 20-25 minutes.
6. Enjoy with tea or as a snack.

Pickled Beetroot

Ingredients:

• 4 large beetroots
• ¾ cup water
• 1 ½ cup white vinegar
• ¾ cup caster sugar
• ½ tsp salt
• 1tsp black peppercorns
• 4-5 bay leaves
• 1 cinnamon stick
• 2 star anise
• 5 cloves garlic (optional)

Method:

1. Wash beets with a brush, leave roots and stem, boil in water for 45 minutes or until cooked.
2. Cool and remove the skin with hands or use a knife.
3. Cut them into slices and pack them in hot sterilised jars.
4. Boil the rest of the ingredients, simmer for 5 minutes.
5. Pour the vinegar mixture on top of packed beets, seal the jars and store in a cool place.
6. Pickled beets stay in your pantry for months.

Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours

For the love of fish