Oranges With Star Anise Thai Style Food

CITRUS SALAD WITH STAR ANISE SYRUP

Steps:

• Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
• Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
• Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

TRADITIONAL THAI ICED TEA WITH STAR ANISE

Steps:

• Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
• Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid.
• Strain & place in the refriderator for a few hours to really chill.
• Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.

BLOOD ORANGE & STAR ANISE FIZZ

Steps:

• Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
• Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish. Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.
• Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.

ORANGE-BLOSSOM ORANGES

Steps:

• Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
• Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.

CHILLI ORANGE DUCK

Steps:

• Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
• Cut the rind into short, thin strips.
• Squeeze the juice from the oranges, you need 250ml.
• Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
• Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
• Prick the duck skin well, and heat the oil in a non-stick frying pan.
• Add the duck breasts and sear, skin side down for 8 minutes or till brown.
• Then turn and cook for another 8 minutes.
• Remove the duck and allow it to rest for 5 minutes before serving.
• Cut the spring onions into finger lengths, then into strips.
• Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
• Spoon the sauce over the top.
• Serve with rice or noodles.

ORANGES WITH STAR ANISE THAI-STYLE

Steps:

• Combine the water, sugar and star anise pods in a medium saucepan.
• Stir over medium heat until the sugar dissolves.
• Simmer the liquid until it is reduced to a generous 1 cup. This will take about 15 minutes.
• Remove pan from heat and stir in the orange blossom flower water. Remove star anise and set aside.
• Cover liquid and chill until cold.
• Use a sharp knife and cut off the orange peel and white pith.
• Slice oranges crosswise into 1/3" rounds. Set the oranges slices on a platter and pour the syrup over them.
• Garnish with the fresh mint. (If desired, garnish the fruit with the star anise that was set aside).