• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

New citrus recipes: using bergamot, blood orange, yuzu and pomelo

February 6, 2021 Leave a Comment Filed Under: Baking, Desserts and sweets, Food, Recipes, Vegetarian

Citrus recipes pic: Kerstin rodgers/msmarmitelover.comA glum winter is brightened by citrus season: seville oranges for marmalade, blood oranges from Sicily, bergamots (the zest of which perfume Earl Grey Tea) and leafy mandarins. If you can, try to get hold of Japan’s extraordinary citrus selection. Yuzu has become fashionable over the last decade: combined with soy sauce to make ‘ponzu‘ or with chillies and salt to make ‘koshi‘, another condiment.

I haven’t travelled since I got back from Japan a year ago when I visited Shikoku, the island where they grow Yuzu. I also tried Dekopon, mandarin-like with a large orange nipple and Mikan satsumas. Hard to describe the flavour of these, it’s more a question of intensity, the most orangey-orange you have ever tasted.

Difficult to find in the UK are Meyer lemons, usually from California. Imagine a fragrant lemon with sweetness. Many exotic fruits can be ordered directly from the Natoora app, but beware. Fiddling around on the iPhone, I found I’d spent a shocking £12.80 on a single yuzu once it was delivered. Both Ocado and Riverford Organics sell bergamots.

Pomelo, like a large but not so bitter grapefruit, is another citrus worth trying, especially in salads: this can be bought at corner shops in Kilburn High Road. The pith is incredibly thick. From February you can buy perfumed Bengali limes or ‘Gondhoraj Lebu’, large green knobbly citrus costing around £1.40 each from East London/Whitechapel ethnic shops.

Spend time learning to carve or ‘supreme’ citrus: it’s the pith that is bitter and ideally you don’t want the chewy membrane either. For many citrus (Bergamot, Yuzu, Bengali limes) the zest, crammed with volatile essential oils is the point, while the actual fruit can be rather dry. With limes, lemons and oranges, both zest and juice are equally valuable in recipes. I love grapefruit, increasingly sweeter varieties higher in ‘Brix’ (the sweetness scale) are grown, but it clashes with many medicines such as statins.

And look! I’ve given you a Valentine’s idea… I’ve made this with bergamot but you can make it with lemons or blood oranges.

Tarte au bergamot pic: Kerstin rodgers/msmarmitelover.com

Print

Tarte au bergamot

Based on Pierre Hermés Tarte au citron recipe so use lemons if you can't get hold of bergamot. Heart shaped pie dish from Homesense in Brent Cross.
Course Afternoon Tea, Afters, Dessert, Pudding, Teatime
Cuisine French, Patisserie
Keyword Bergamot, Carrot recipes, French Patisserie, Tarte au citron, Valentine's Day recipes

Ingredients

For the pastry

  • 150 g plain flour
  • 75 g unsalted butter
  • 30 g almonds, ground
  • 50 g icing sugar
  • 1/2 tsp vanilla paste
  • 1 egg yolk
  • pinch salt

For the curd

  • 1 bergamot zest plus juice
  • 2 lemon zest plus juice
  • 4 eggs
  • 300 g butter, room temperature
  • 240 g caster sugar

Instructions

For the pastry

  • Preheat the oven to 180ºC
  • Rub the flour and butter together until it forms breadcrumbs
  • Add almonds, icing sugar, vanilla, egg and salt.
  • Knead together, cover with clingfilm and chill in the fridge for at least 30 minutes.
  • Roll out the dough then press it into a prepared (greased and floured)tart tin.
  • Blind bake: line the pastry with a piece of parchment paper and pour in baking beans. Bake at 180ºC for 10 minutes. Remove from the oven, remove the beans and parchment paper and bake for another 10 minutes until golden. Leave to cool.

For the filling

  • Combine the sugar and citrus zest in a bowl which will fit over a saucepan/bain-marie without touching the water. Stir for a few minutes.
  • Add the juice and eggs. Stir constantly until the mixture reaches 82ºC or is thick and custar-like. Remove from the heat and let it cool to lukewarm.
  • Pour all of it into a blender, then add the butter while the blender is running cube by cube.
  • Pour the curd into the tart shell. Leave to chill then serve.
  • TLDR: a shortcut is buying ready-rolled shortcrust pastry, baking it as above, then adding store-bought lemon curd.

blood orange, fennel and dill salad pic: Kerstin rodgers/msmarmitelover.com

Print

Blood orange salad

Supreme this. No scruffy white bits.
Course Salad, Starters, Winter salad
Cuisine Italian
Keyword Blood orange salad, Blood oranges, Citrus recipes, Winter recipes

Ingredients

  • 4 blood oranges, reserve zest, remove skin and pith
  • 1 fennel bulb, thinly sliced

For the dressing

  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp dijon mustard
  • handful of dill, finely chopped to scatter
  • blood orange zest to garnish (optional)

Instructions

  • Arrange the ingredients prettily on a plate then drizzle with the dressing, dill and zest
kosho pic: Kerstin rodgers/msmarmitelover.com
Kosho pic: Kerstin rodgers/msmarmitelover.com

Print

Yuzu kosho (Japanese chilli citrus paste)

This keeps for months in the fridge. Use it to flavour rice or top noodles.
Course Condiments
Cuisine Japanese
Keyword Japanese condiments, Kosho, Yuzu

Ingredients

  • 1 yuzu ( use other citrus such as limes/lemons/bergamots/meyer lemon if unable to get a yuzu)
  • 1 small green chilli
  • 1 tbsp sea salt

Instructions

  • Zest the yuzu, taking care not to include the pith. Deseed the chilli.
  • In a blender or a pestle and mortar mince all the ingredients together.

pic: Kerstin rodgers/msmarmitelover.com

Print

Pomelo, cucumber and peanut dressing salad

Pomelo is one of the original citrus fruit, along with mandarins and citron(which I know is French for lemon but is actually the precursor to it). Pomelo is the antecedent of the grapefruit in citrus genealogy. It's not as bitter and has a thick pith and membranes around each segment. The texture is meatier and drier. It's a bit of a pfaff to prepare, you must remove all of the membrane but superbly refreshing in an Asian-themed salad.
Course Salad, Starters
Cuisine Asian
Keyword Blood orange salad, Citrus recipes, Peanut dressing, Pomelo, Winter salad

Ingredients

  • half pomelo fruit, all pith and membranes removed
  • half cucumber, thinly sliced

For the dressing:

  • 50 g peanuts or 3 tbsps of crunchy peanut butter
  • big splash sweet soy sauce or Kecap Manis
  • 3 tbsps coconut sugar or brown sugar
  • 150 ml coconut milk
  • 1 small red chilli, deseeded, ground
  • thumb galangal or ginger, minced
  • clove garlic, minced
  • 2 fresh kaffir lime leaves, torn up
  • 1/2 tsp sea salt
  • 3 tbsps ground nut or vegetable oil
  • 1 fresh lime, juiced

Instructions

  • Arrange pomelo and cucumber on a plate.

For the dressing:

  • Process peanuts, soy, kecap, sugar, coconut milk, chilli, galagal, garlic, kaffir lime leaves and salt in a food processor, leaving some texture to the peanut. Finally add the oil and lime.
  • Then put in a saucepand and simmer gently, taking care not to let it boil. Add some hot water if it needs to be thinner. Remove from the heat and let it cool.
  • Finally add the oil and lime, whisk together or shake in a jar and pour over the salad.

Recent posts

Japanese sweet potatoes

February 28, 2021

kosho pic: Kerstin rodgers/msmarmitelover.com

New citrus recipes: using bergamot, blood orange, yuzu and pomelo

February 6, 2021

Psychic pizza, a true story

January 24, 2021

Previous Post: « Psychic pizza, a true story
Next Post: Japanese sweet potatoes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
I had one leek, one potato, but that’s enough to I had one leek, one potato, but that’s enough to make a leek & potato soup. I added garlic, rosé & Parmesan. I made a storecupboard salad from a cucumber & a tin of sweet corn. (Always have sweet corn in your pantry- it makes a tomato/sweet corn salad, or a tuna sweet corn salad or Thai style corn fritters) which I dressed with lemon juice & avocado oil. I also made garlic bread: a tiger loaf sliced almost to the bottom- room temp butter mixed with salt & minced garlic- wrap in foil and bake in the oven for 15 minutes. A simple leftovers lunch.  #leftovers #lockdownlunch #london #pantryessentials #soup #sweetcorn #garlicbread #supperclub #covidcooking #bubblelunch
Couscous and bulghur wheat are so brilliant when i Couscous and bulghur wheat are so brilliant when it comes to quick lunches. Especially if you bung them in the rice steamer. They take literally minutes to cook and are fluffy and perfectly done. I mixed in a tin of tuna and some preserved lemon, a few spring onions and a little tahini dressing. Served with a carrot and mandarin salad. I’m trying to use up the bottom drawer of my fridge and dried goods in my pantry before I do more shopping. Preserved lemons are one of my pantry essentials.  #pescetarian #couscous #ricesteamer #lockdownlarder #supperclub #lunchformybubble #londonlockdown
Baked cauliflower ‘wings’ for lunch. Easy. Bre Baked cauliflower ‘wings’ for lunch. Easy. Break into florets. Dip into batter of flour and fizzy water with sweet smoked paprika and salt. Lay on oven tray ( covered with parchment or silpat) and bake for 30 mins in hot oven. Then brush with butter and bake for another 5 mins or so. I served with a dipping sauce of yoghurt and lime marinade from @granluchito and more salt. #vegan #vegetarian #cauliflower #supperclubchef #recipe #5aday #lockdownlunch #baked #cauliflowerwings
Today I made tofish and chips for my bubble. My da Today I made tofish and chips for my bubble. My daughter and her boyfriend are working here everyday while their new flat upstairs is having the builders in. I like it because I have someone to cook for and I get a bit of company. Although in reality it’s 3 people sitting silently at their laptops all day. Today I did hear the high court session where a woman has sued Labour to find out the names of people who leaked a report. Anyway tofish is marinated firm tofu with one side covered with nori kelp and deep fried in batter. It really does taste fishy, and the nori looks like fish skin. Will do again. #supperclubchef #londonlunch #vegan #tofishandchips #tofurecipes #deepfried #handcutchips #homecooked #recipeoftheday
Another #lockdownlife activity, learning to darn. Another #lockdownlife activity, learning to darn. This red wool cardigan was shredded by moths. I’m trying both visible and invisible mending. The sleeve I darned in the traditional way. The holes I edged with embroidery cotton, making a feature of ‘moth lace’. All v Prince Charles don’t you think? He’s into patching and saving old clothes.  #visiblemending #darning #moths #longlonelynights #covid #lockdown #recycling #upcycling #ecofashion #redcardigan
Did that internet recipe doing the rounds- baked f Did that internet recipe doing the rounds- baked feta with tomatoes. I added red peppers, olive oil, garlic. Bake for 20 minutes then mix together - the feta forks a creamy sauce. Stir in freshly cooked pasta. Basta! #easyovenrecipes #bakedfetaandtomatoes #bakedfetapasta #supperclub #londonlockdown #coronacooking #vegetarian #justaddpasta #bakedfetacheese
Making thin crepes with lemon and sugar and banana Making thin crepes with lemon and sugar and banana and maple syrup. Using a cast iron crêpière I bought in a french supermarket years ago. For lunch we had savoury crepes with cheese and garlic. Apparently savoury crepes are ‘ middle class’! Who knew? #pancakes #pancakeday #shrovetuesday #crepes #bananapancakes🍌 #supperclub #londonlockdown #eatingwithmybubble
I’m cooking a lot of Asian food right now. It’ I’m cooking a lot of Asian food right now. It’s quick, hearty, tasty and healthy at the same time. Here I cubed leftover firm tofu, the whites of spring onions, mushroom stems, red pepper fried in groundnut oil, a little garlic, run out of ginger, some chilli bean sauce leftover from a jar, some soy sauce, a little teriyaki sauce from @misotasty . Then I boiled black soba noodles for 5 minutes, rinsed them in cold water, slung them back in the stir fry pan al dente. Another 5 minutes on the stovetop, I served them with the green parts of the spring onion, and a squirt of Yuzu paste from @misotasty. Served as a quick office lunch to my ‘son-in-law’ @jamescalmus who is here working while builders make an unholy noise in the flat above. My daughter and he will be moving in above when the work is done at the end of March. It’s scary buying a place for the first time- and dealing with builders- and blowing the last of your money. I remember when I bought my second flat, I was so broke I couldn’t afford a bed, and slept on the carpet for 3 months. #moving #firsthome #london #supperclub #mybubble #asianfusion #sobanoodles #tofurecipes #homecooked #lockdownlife
Heart shaped pasta parcels stuffed with cheese fro Heart shaped pasta parcels stuffed with cheese from @latuapasta one of the meal kits I’ve been trying recently. It comes with a jar of tomato sauce. The perfect dish for a nervous cook trying to impress a love. Myself I’m a corona loner as per usual. It’s ok, I’m used to it. Post- menopause I don’t have the longing I used to experience which made me needy and desperate with regards to ‘having a relationship’. Yes it does get lonely but actually I also feel a kind of relief. Happy Valentine’s Day to those who have romantic love and an even happier v day to those who don’t...
#valentines #valentinesday #vday #mealkits #foodoflove #freshpasta #valentinesdinnerathome #london #supperclub
Another Facebook marketplace find- this gorgeous g Another Facebook marketplace find- this gorgeous green velvet armchair which is also very comfortable-£50. The fire is lit 🔥 my broken ankle is propped up and I’ve a lovely cup of tea. #facebookmarketplace #recycling #upcycle #interiors #edwardianflat #londoninteriors #cosyhome #supperclub #greenvelvet #velvetarmchair #interiorsonthecheap
Pomelo candied peel is so fragrant. Instructions: Pomelo candied peel is so fragrant. Instructions: pare off the zest in longish strips, making sure there is no white pith. Then cover the peel with cold water, bring to the boil, then drain. Repeat this step twice more. This gets rid of the bitterness.  Then add 200g caster sugar and 400ml water to the peel. Simmer until the peel has absorbed all of the syrup. Then pour granulated sugar into a bowl; prepare a rack with parchment paper underneath to catch drips. Carefully extract each strand of peel and dip it into the sugar, then lay on the rack to dry out. Leave the peel 24 hours. Keep any sugar left over from the pan, and bowl, which will be lemon/pomelo scented, to use in baking. #supperclub #citrus #pomelo #candiedpeel #recipe #baking #lockdownlife #covidcooking #slowcooking #londonlife
My lady cave, my she shed, my recycled summerhouse My lady cave, my she shed, my recycled summerhouse. I’m going in for #shedoftheyear !
Everything made from stuff found in skips. #london #shed #shedlife #lockdown2021 #woodburner #bedinshed #throughtheroundwindow #supperclub #recycled #dumpsterdiver #ecobuilding
Black pepper firm tofu from @misotasty who are now Black pepper firm tofu from @misotasty who are now doing craft tofu. You fry the tofu cubes in cornflour then make a rich sauce with red pepper and black pepper, garnish with spring onions. Yet another fab thing to do with tofu! #tofurevangelist #tofurecipes #supperclub #blackpeppertofu #chinesenewyear #yearoftheox #chinesefood #covidcooking #lockdownlarder #vegetarian
Hot and sour soup with soft tofu from @misotasty j Hot and sour soup with soft tofu from @misotasty just the thing for a snowy day. Ate this on Sunday with my bubble. Persuading people that tofu is good to eat one meal at a time!  #tofu #tofurecipes #hotandsoursoup #soup #winterfood #supperclub #londonchef #homemade #recipes #vegan #vegetarian link to recipe: http://secret-garden-club.blogspot.com/2013/02/herbs-jackie-magazine-and-hot-and-sour.html?m=1
Japanese sweet potatoes from Miyazaki. They are th Japanese sweet potatoes from Miyazaki. They are the best I’ve ever had- small, dense, fluffy silky and sweet. I baked them in the oven and served with smoked trout and creme fraiche from @natoora “ Sweet potato is highly nutritious. It is high in fiber and will activate your intestinal system, and a white sticky substance “jalapin” that can be found when sliced, will help with digestion and help regulate your intestinal environment. Since its antioxidative vitamin C and antioxidative carotenoid are not lost by heating the sweet potato, experts say it is good for health and beauty. “ #sundaylunch #supperclub #sweetpotatoes #smokedtrout #pescetarian #japaneseingredients #oyatsuimo #miyazaki #yaki-Imo
Pomelo, cucumber and gadogado peanut dressing. So Pomelo, cucumber and gadogado peanut dressing. So refreshing! Pomelo is, along with mandarins and Citron, one of the original citrus fruit from which many others were bred. It’s rather like a grapefruit ( which bred with bitter orange, is a descendant) but sweeter, firmer, drier and more meaty in texture. It’s quite a pfaff to prepare as you have to take all the membrane and pith off- that’s the bitter bit. The pith can be turned into a poor mans cutlet, a Cuban steak, when times are tough. The peel can be candied. this citrus lasts a long time in the fruit bowl. #citrus #citrusrecipes #pomelo #wintersalads #gadogado #peanutdressing #supperclub #lockdownrecipes  #saturdaylunch #februaryfood #vegetarian #vegetarianrecipes
Flammkuche is a kind of German or alsacien pizza- Flammkuche is a kind of German or alsacien pizza- very thin. I got this flammkuche with a topping of nutmeggy bechamel, mushrooms, mozzarella & pesto as a #mealkit from @amelie_restaurants. Even the keenest cooks get sick of their own food! It’s really delicious and quick to prepare. #flammkuchen #pizza #vegetarian #lockdown2021 #lockdownfood #foodsolutions #covid_19 #newnormal #dinnerin10minutes #londonlife
Blood orange, fennel and dill salad with mustard d Blood orange, fennel and dill salad with mustard dressing. Easy peasy winter citrus salad. Best to use a mandolin to shave the fennel. #supperclub #covidmenu #citrus #bloodorange #wintersalad #lockdownlarder #valentinesday❤️ 💛💚🧡
Tarte au bergamote 💛done with puff pastry rathe Tarte au bergamote 💛done with puff pastry rather than shortcrust because that’s what I had ready made and hurty ankle meant I didn’t have wherewithal to make own pastry. I used zest and juice of a bergamot and zest and juice of 2 lemons 🍋. This bergamot I actually grew! #bergamot #citrus #tarte #tarteaucitron #supperclub #winterdesserts #sour #sharp #sweet #lockdownfood #covidcookery 💛💛💛
Made kosho with my incredibly expensive @natoora Y Made kosho with my incredibly expensive @natoora Yuzu (£12.80!) using the zest, 1 deseeded green chilli and some @maldonsalt in the pestle and mortar. It’s good to sprinkle on rice, noodles, soup. #condiments #citrus #yuzu #japanesefood #londonchef #supperclub #yellowfood #winterfood #seasonal #chilli #msmarmitelover
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover