Glazed Oranges
Photography Aaron McLean.
Try these sweet and zesty glazed oranges as a delicious addition to any cake or baking.
INGREDIENTS
1½ cups caster sugar
1½ cups water
3 oranges, two thinly sliced and the zest only from the third orange
METHOD
Put the sugar and water in a medium sized saucepan and bring to the boil, stirring to dissolve the sugar.
Add the orange slices and the zest and simmer gently for 25 minutes or until the pith and rind on the oranges is translucent. Turn the orange slices occasionally and shake the saucepan so the syrup is evenly covering the oranges. Cool then transfer to a sealed container. The oranges will keep in their syrup for several weeks in the fridge.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.