Norman Heath, Executive Chef at the Radisson Blu Hotel Waterfront, loves trying new things. His mind was set on the leftover orange peel from the orange juice, made fresh daily for the breakfast buffet.
To Norman it was obvious to reuse and recycle the orange peel, pits and pith to make marmalade. Everyday 20kgs of navel oranges are delivered to the hotel for making the freshly squeezed orange juice. He felt that making marmalade was a great way to use up what otherwise would be thrown out as waste.
On arrival into the kitchen each day the orange peel get chopped up and then put in a big pot where the magic starts to happen. Between pouring and stirring, bubbling and boiling, the marmalade starts to take shape. Once ‘set’ in the glass jars it’s ready to make its appearance on the breakfast buffet.
Chef Norman Heath shares a few of his marmalade making tips. He recommends ‘always using a sugar thermometer to get the best consistency and make sure the jars are well sterilized for best shelf life’.
And the results are certainly there to taste; tangy and sweet, balanced with a citrus edge. It’s the perfect accompaniment to toasted bread and freshly brewed coffee.
Become your own chef and make your own marmalade with Chef Norman’s recipe:
5 cups of navel orange rinds with most of the pith removed, cut into strips.
5 cups of sugar.
5 cups of liquid 1/3 water 2/3 orange juice
In a saucepan combine rind, water, juice and sugar.
Bring to the boil.
Mixture needs to reach 110 degrees celsius.
Remove from the heat.
Allow to cool for a bit.
Put mixture in a jars.
Use sterilised jars.
The mixture should be a little warm so that the jars will seal properly.
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