Recipes for Roast Chicken with Orange & Garlic and Bananes Flambées à l'orange
The following recipes have been supplied by Gabriel Boudier, suppliers of The Society's liqueurs. Fruit can pose a problem when matching wine with food, so to accompany the roast chicken we recommend choosing a wine that is full and spicy, such as gewurztraminer or rich grenache or shiraz.
Roast Chicken with Orange & Garlic
- 1 medium sized chicken
- 1 large orange, sliced
- 50g butter
- 1 clove garlic
- Peel and juice from 2 oranges
- Peel and juice from 2 lemons
- 175g sugar
- 225ml water
- Dash of red wine
- 2 small glasses of Liqueur d'Orange
- Salt & pepper
- Pre-heat oven to gas mark 5/375°F/190°C
Crush garlic into butter and rub over the chicken. Season with salt and pepper then cover breasts of chicken with slices of orange, keeping some back for garnish. Cover the chicken with foil, place in a roasting tray and roast in a pre-heated oven for about 40 minutes.
Meanwhile, dissolve sugar in the water and bring to the boil. After 3 minutes add the orange and lemon peel and leave to stand.
When the 40 minutes is up, remove the foil and the orange slices from the bird and continue to roast until the chicken is done (allow approx. 20 minutes per 1lb/450g plus 20 minutes in total). Collect the juices from the roasting tray and, in a pan over a moderate heat, mix in a little red wine. Add the orange and lemon juice, the sugar and water mixture and two glasses of orange liqueur. Bring to the boil and reduce to thicken.
Serve with traditional roast potatoes and green vegetables.
Bananes Flambées à l'orange
Try this quick recipe for Bananes Flambées à l'orange. Allow 2 bananas per person, cut lengthways, fry in melted butter. When lightly brown on both sides, coat with caster sugar. Add a splash of rum & a good dash of Liqueur d'Orange. Light, make sure bananas don't burn! Lift the bananas out of the pan and pour the juices over and around them. Serve with whipped cream or ice cream.