Orange Tarragon Gravy Food

ORANGE ROSEMARY TURKEY GRAVY

Steps:

• Remove Turkey (roast, chicken) from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
• Combine broth& flour.
• Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
• Add broth/flour mixture to roaster drippings, stir well.
• Stir in the orange juice, rosemary, parsley& orange zest.
• Have roaster on a stove element and cook stirring until it boils and thickens.

CARROT SOUP WITH ORANGE & TARRAGON

Steps:

• In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.

ORANGE ROUGHY WITH TARRAGON

Steps:

• Preheat oven to 375 degrees.
• In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
• Sprinkle with tarragon, paprika and kosher salt.
• Bake for 25 minutes if fillets are frozen.
• Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.
• It will also flake when prodded with a fork.
• I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).

ORANGE & TARRAGON ROAST TURKEY

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
• Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
• Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
• Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
• Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
• To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
• Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.

ORANGE ROUGHY WITH TARRAGON AND VEGETABLES

Steps:

• Preheat grill.
• Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat).
• Take four large pieces of aluminum foil. Place one piece of fish on each.
• Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
• Repeat for the other pieces.
• Wrap tightly and place on grill.
• Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.