Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Larnanjas gratinadas – by Michael Connor

11 September 2006
Larnanjas gratinadas – by Michael Connor

INGREDIENTS

6 large oranges
2oz mushrooms finely chopped
3oz flour
3oz butter
3 eggs
1fl oz tomato sauce
8fl oz dry white wine
8fl oz cream
2oz hard cheese grated
Salt and pepper

METHOD

Halve the oranges around the middle. Scoop out the flesh and remove the pith. Melt the butter stir in the flour and cook to a brown roux. Pour in the wine and stir to a smooth paste. Season. Add the mushrooms tomato sauce and cream.

Add the chopped orange flesh and mix thoroughly. Spoon the mixture into the orange skins and place in a baking tray. Beat the eggs and pour over the oranges then sprinkle with the grated cheese. Brown in a hot oven for 20 minutes.

Michael Connor

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