GRILLED GLAZED PEPPERED STEAK
Orange marmalade and balsamic vinegar create the wow flavor in grilled steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
- Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
- Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 20 g, TransFat 0 g
ORANGE-GLAZED STEAK
Orange marmalade, ginger and soy sauce are blended with steak sauce and brushed over juicy grilled steaks for a flavorful glaze.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
- Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
- Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 21 g
ORANGE MARMALADE GLAZED HAM
Provided by Molly Yeh
Categories main-dish
Time 4h25m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
- Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.
ORANGE-GLAZED HAM STEAKS
These tasty ham steaks combine orange marmalade and maple syrup for a terrific taste that goes beyond dinner: I like to serve leftovers at brunch. We love it with fruit and scrambled eggs. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.
Nutrition Facts : Calories 360 calories, Fat 12g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 1845mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 26g protein.
MARMALADE GLAZED ROAST DUCK
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Provided by Raymond Blanc
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 3
Steps:
- Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
- Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
- Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
- Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
- Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
- Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
- After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
- Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.
Nutrition Facts : Calories 845 calories, Fat 71 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
MARMALADE PORK
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
- Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.2 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium
GRILLED T BONE STEAK WITH SWEET ONION MARMALADE AND CAMPFIRE MUS
This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.
Provided by Sharon123
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring steaks to room temperature, then season with salt and pepper.
- Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
- Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
- Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
- Remove the pan from heat but keep the marmalade warm.
- To make mustard sauce: Combine all the ingredients in a bowl.
- Preheat a grill or broiler until hot.
- Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
- Serve each steak topped with some warm marmalade.
- Serve the mustard sauce seperately in a bowl.
- Serves 4.
- Sauces may be made up to 4 days in advance.
- This is good with roasted potatoes.
- Enjoy!
MARMALADE BAR
A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h20m
Yield Makes 1 cake, cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
- Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
- Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
- Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.
Nutrition Facts : Calories 282 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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