Sunday Night Dinner

Many years ago I read a book called On Rue Tatin written by Susan Loomis(click here look at her website). I was very inspired and would love to do a week in France at her cooking school one day.
The library was displaying this particular cookbook. "Cooking At Home On Rue Tatin".
What an excellent cookbook. I would like to make almost everything. I am going to have to buy the book.
We had friends John and JT over for dinner last night and I have been obsessing about making a Corned Beef Dinner. All the trimmings…potatoes, carrots, cabbage and onions accompanied by mustard sauce.
Our friend John is a coeliac so this menu was perfect for him.
Not a gram of gluten in sight.
Susan’s Toffee Oranges were a perfect accompaniment.
Crunchy toffee set on beautiful slices of oranges.
Just like toffee apples really lovely.

A little crème fraiche on the side and sprinkled on top candied orange zest

This will feed 6-8 people

2 kg oranges
3 tablespoons of light brown sugar

For the Orange Zest
¾ cup filtered water.
¾ cup vanilla sugar

For the Caramel
½ cup vanilla sugar
2 tablespoons of hot water/.

First prepare the Candied Zest

Using a Vegetable peeler remove the zest from 1 orange.
Cut the strips into julienne (very fine slices)

Bring 2 cups of water to a boil in a medium saucepan over medium high heat.
Add the zest and return to the boil then drain.
Repeat.
Spread the zest out on a tea towel to drain

Bring the water and sugar to a boil in a medium saucepan over medium heat stirring occasionally until the sugar dissolves.
Add the orange zest bring the syrup to a boil and cook until the zest is translucent through about eight minutes. Using tongs or a slotted spoon transfer the zest to a plate and let cool

Remove the pith from the zested orange and the pith and skin from the remaining oranges.
Slice the oranges into ¼ inch thick slices scraping the juices from the chopping from time to time into a bowl to use later.

Cover the bottom of a 1½ quart heatproof serving dish or attractive soufflé dish with a layer of oranges
Sprinkle them with brown sugar.
Repeat sprinkling each layer except for the last one with sugar.
Sprinkle with ¼ cup of the orange juice and set aside.















Make the caramel in a small heavy frypan
Mix the sugar with the water and heat over medium heat
Swirling the pan until the sugar dissolves and the mixture caramelizes evenly.
Don’t be tempted to stir the caramel once it is bubbling, it will gradually turn golden and you are looking for a deep golden color.

The minute it is deep golden remove it from the heat and pour it evenly over the oranges.
Let the oranges sit until the caramel has cooled and hardened then cover
Refrigerate for at least two hours
Remove from refrigerator and serve chilled.
Garnish with zest.
A little crème fraiche in the side.

Now the Corned Beef Dinner

1 beautiful piece of Corned Silverside.
1 carrot per person cut into decent chunks
2 little onions per person peeled
Chopped parsley

Place beef in pot
Cover with cold water, add
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1 tablespoons oil
Good grind of freshly ground black pepper
I threw a chili in as well

Bring to the boil turn heat down and simmer gently for about 50 minutes per 500 gms
15 minutes before serving
Add the carrots and onions
When tender remove and sprinkle with chopped parsley
Remove beef and slice





















I decided to make the following Gratin as an alternative
I got the idea from Saturday Cooks TV Show
Potato Cabbage and Onion Gratin

I cabbage
2 onions
1 tablespoons olive oil
4 large potatoes
Chicken Stock
Freshly ground black pepper
Gruyere Cheese

Separate the leaves off the cabbage and blanch in boiling water about 1 minute.

Peel and slice the potatoes very thinly

Peel and slice the onions and sauté till soft in a little oil
Grease a gratin or soufflé dish
Layer potatoes, onions and cabbage
Season each layer with freshly ground black pepper
Finish with potatoes
Add chicken stock don’t cover
and lay over thin slices of gruyere cheese

Now the Mustard Sauce
1 dessertspoon mustard powder
2 dessertspoons sugar
1 egg
Scant ½ cup of white wine vinegar
½ cup of cooking liquid (cooled)

Sieve mustard powder to remove lumps
Mix with sugar
Beat in egg
Add liquids
And cook over low heat till it starts to thicken Just like a custard

Talk about Comfort Food.Wonderful

A little hint about the oranges. I had the leftovers last night and the toffee had dissolved.

Definitely a make on the day job.

You could prepare the zest and slice the oranges earlier but leave the caramel till last.

I think maybe 4-5 hours for maximum crunch.