Tag Archives: orange

Seared Tuna with Orange Braised Bok Choy

Seared Tuna with Orange Braised Bok ChoyI love this description of tuna on the WWF site “If fish were like cars, tuna would be the Ferraris of the ocean—sleek, powerful, and made for speed. Their torpedo-shaped bodies streamline their movement through water, and their special swimming muscles enable them to cruise the ocean highways with great efficiency.”

While we do see tuna quite often it is usually very expensive, so when I see albacore which is a smaller species and while used
extensively for canning when sold fresh is usually less expensive, as it was the other day at Tangaroa Seafoods. Because of its smaller size albacore is often sold as fillet pieces rather than how the larger tuna species are sold, as steaks.

Seared Tuna with Orange Braised Bok Choy

With their Asian flavours serve the tuna and bok choy over steamed rice – I like brown rice, but white or brown work equally well.

Serves 2

2 tuna steaks or pieces of fillet – each about 150g
sea salt and black pepper
vegetable oil
sesame oil
ORANGE BRAISED BOK CHOY
1 orange
1 bunch baby bok choy, trimmed
SOY CORIANDER SAUCE
1 green onion, thinly sliced
2 tbsp soy sauce
1 tsp apple cider vinegar
¼ tsp honey
pinch dried chilli flakes
2 tbsp chopped fresh coriander

1              For the bok choy, squeeze juice from orange. Place bok choy, orange juice and a few drop of sesame oil in a saucepan, add a splash of water and season with a grind of salt and pepper. Cover and cook over a low heat for 15 minutes or until bok choy is wilted.

2              For the sauce, place green onion, soy sauce, vinegar, honey, chilli flakes and a few drops of sesame oil in a small bowl and whisk to combine. Just prior to serving, stir in coriander.

3              Heat a heavy-based frying pan over a high heat, season tuna with salt. Add a good splash of oil to the pan, add tuna and cook for 1-2 minutes each side to sear and cooked to your liking.

4              To serve, add half the sauce to the cooked bok choy and toss. Divide bok choy between serving plates, top with tuna and drizzle with remaining sauce.

So tell me, is tuna readily available in your part of the world and if, so which species do you see most often?

Where did the ingredients for this dish come from:
Tuna: Tangaroa Seafoods – Napier; Coriander: The Chef’s Garden @ Epicurean – Hastings; Bok choy, green onion: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Apple cider vinegar: Te Koha Organics – Hastings; Dried chilli flakes: Orcona
Chillis ‘n Peppers
– Hastings; From the garden: orange; Store
Cupboard Ingredients:
salt, soy sauce, vegetable oil, sesame oil.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion SaucePork and orange are a classic combination and here I have added some Asian flavours to make an easy midweek meal, just add a steamed green vegetable – I served with steamed spinach, delicious!

Braised Pork Chops in Orange & Onion Sauce

The gardens surrounding my work place are filled with fruit trees and at this time of year the citrus trees are in full fruit, so I grabbed a couple of the oranges for this dish.

As with lamb, the shoulder cuts of pork tend to be a more economic choice, but do require longer slower cooking.

Serves 4

1 onion, thinly sliced
vegetable oil
4 pork shoulder chops
2 tbsp plain flour
1 tsp Chinese five spice powder
sea salt and black pepper
1 tbsp finely grated orange rind
2 tsp finely grated ginger
1 cup orange juice
2 tbsp soy sauce
2 tbsp honey
1 cup chicken stock, wine or water
coriander or parsley leaves, to scatter

1              Place onion and a good splash of oil in a large, deep-sided frying pan, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and translucent. Remove
onion from pan and set aside, leaving behind as much oil as possible.

2              Combine flour, five spice powder and salt and black pepper to taste. Add pork chops and toss to coat. Reserve any leftover flour mixture. Increase heat, add pork chops to pan and cook for 4-5 minutes each side to brown. Remove chops and set aside.

3              Combine orange rind, ginger, orange juice, soy sauce and honey. Toss onions in reserved flour mixture. Stir stock into pan and cook, stirring, to loosen any brown bits on base of pan. Stir in onion mixture. Add orange juice mixture and bring to simmering. Return pork chops to pan, cover and simmer, turning occasionally, for 45-60 minutes or until pork is tender. Serve scattered with coriander or parsley leaves.

So tell me, is pork and orange a favourite combination for you?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; From the
garden:
oranges; Store Cupboard Ingredients: five spice powder, flour, stock, ginger, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer Stew

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Creamy Pork & Mushrooms

Creamy Pork & Mushrooms

 

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Pork & Watercress Salad 001aAs for a previous recipe using watercress, Watercress & Zucchini Soup, the watercress I used for this salad is real watercress the kind that grows in steams has thick stems and a punchy flavour – not
micro-watercress which is popular as a garnish in fancy eateries.

This is an easy week night meal but fancy enough to double as an easy entertaining dish. For an simple accompaniment serve with homemade potato wedges.

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

On this occasion I used pork scotch fillet steaks, but at other times I have used pork loin chops and medallions.

You will need two good sized, juicy oranges in total – one for the salad and one for the zest and juice.

Serves 4

olive oil
salt
BALSAMIC MARINATED PORK
1 tsp grated orange zest
¼ cup orange juice
2 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed
4 pork chops or steaks
WATERCRESS, ORANGE & AVOCADO SALAD
1 orange
2 tbsp fresh orange juice
1 garlic clove, crushed
1 tsp Dijon mustard
1 avocado, cut into chunks
1 bunch watercress, washed

1              For the pork, place orange zest and juice, vinegar, honey and garlic in shallow non-reactive dish and whisk to combine. Add pork, turn to coat, cover and marinade at room temperature for at least 30 minutes – if marinating longer than a couple hours place in the refrigerator.
2              For the salad, remove skin and white pith from orange and segment the flesh. Set segments aside.
3              Place orange juice, garlic, mustard and 2 tsp olive oil in small
bowl and whisk to combine.
4              Place orange segments and avocado in a serving bowl, drizzle over a little dressing and toss to combine.
5              Pick the watercress leaves from the stems and set aside.
6              Heat a cast iron frying pan over a high heat until very hot. Add a little olive oil and continue to heat until oil is smoking. Drain pork, add to pan, cook for 30 second then turn and cook for a further 30 seconds – continue in this way until cooked to your liking, this will take 2-3 minutes in total. Remove chops from pan and set aside to rest.
7              Add watercress to bowl, toss to combine, add more dressing and toss again. Serve pork  with salad.

Happy cooking and eating.

Recipe by Rachel Blackmore

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