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Barbecued Lobster with
New Potatoes, Watercress
and Chives
Candied Seville Orange
Peel in Syrup
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with
Star Anise and Orange
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Steak and Kidney Pie
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Warm Salad of Partridge,
Pears and Walnuts
Pickles salted sevilles recipes Dorset Foodie South West
Seville oranges salted pickle Christine Mcfadden South West
Spiced salted oranges recipe development christine mcFadden South West
Seville pickles recipe development Dorset Foodie South West
Pickles seville oranges foodwriting Christine McFaddenS outh West

Salted Sevilles with Star Anise, Coriander and Chilli

This somewhat mouth-puckering pickle is really really good with mackerel and fatty meats such as pork, ham and duck. It's also a great way of using up Sevilles when you've OD'd on marmalade-making. It will keep for months, and makes a great gift for lovers of piquancy and bite.
You will need sterilized preserving jars (see below), plus additive-free sea salt e.g. Malden sea salt flakes, or pink Himalayan salt. Don't use sea salt containing anti-caking agents.
Makes enough for one 1-litre jar, two 500-ml jars, or several smaller ones

Seville oranges 12, washed and scrubbed
extra oranges for juice (Sevilles or other variety)
star anise 8–9 pods, or fennel seeds 2 tbsp
coriander seeds 1½ tbsp
red chilli flakes (preferably the slightly oily Turkish kind) ½ tsp
sea salt 5 tbsp

1) Slice the oranges in half horizontally. Squeeze out all the juice – I used a citrus juice extractor attached to a food processor. Strain the juice into a jug.

2) Remove and discard the pips from the squeezed halves – don't scrape away the flesh. Slice the peel, and any flesh still attached, into thin shreds. Put in a large mixing bowl.

3) Lightly crush the star anise and coriander. Mix with the chilli flakes and sea salt.

4) Add the spice mix to the orange shreds, mixing well with your hands.

5) Pack into your sterilized jar(s), pressing the mixture down to make room for the juice.

6) Pour in the reserved juice, making sure the shreds are submerged. Top up with extra juice if necessary. Weigh down with plastic pickle rings or a sterilized flat stone.

7) Seal and leave in a cool place for 1–2 weeks before eating. Turn the jar(s) upside-down now and again to redistribute the pickling liquid.

To sterilize preserving jars
• Wash the jars in hot soapy water or in the dishwasher. Drain upside down
on a clean tea towel.
• Preheat the oven to 160°C/gas 3. Place the jars upside down on a baking
tray lined with newspaper or paper towel. Put the tray in the oven for
10 minutes.
• Remove and allow the jars to cool before filling.
To sterilize lids and rubber seals
• Put in a large bowl and cover with boiling water. Leave for a minute, then
drain on a clean tea towel.

 

Recipe © Christine McFadden, February 2017

    Photography: Christine McFadden    
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