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Tuesday, 13 December 2011

Brighten Up Winter With Florida Grapefruit!

With cold and flu season upon us and the long, dark winter nights setting in, it’s time to bring a little sunshine to your life with Florida grapefruit.

The delicious and nutritious fruit is back in season and can help you look and feel great this Winter season. Thanks to the glorious climate and perfect growing conditions, Florida grapefruit are much sweeter than their Mediterranean cousins and are also juicier. Not only are they delicious but Florida grapefruit will help you look and feel fabulous this winter:

Slimming down before the inevitable Christmas excess?

Low in calories, with only 60 calories per half fruit, fat-free Florida grapefruit is the perfect ingredient to help you get slim in time for the party season and keep those sneaky Christmas pounds off. Fight off the flu season

Packed full of vitamins, iron and essential anti-oxidants, each Florida grapefruit helps give your immune system a much needed kick start this winter. Each fruit provides 100 per cent of your recommended daily allowance of vitamin C, which helps support a healthy immune system and speed up the healing process.

Over done it at the Christmas party?

If you had a few too many champagne cocktails at the staff party this year and are in desperate need of revitalisation, Florida grapefruit rehydrates and provides a much needed boost of vitamins to get you back on track. Having been ripened in the Florida sun, the fruit has a perfect balance of sweet and sour making it an incredibly tasty and versatile addition to any menu. Why not try Florida pink grapefruit with granola and manuka honey flavoured low-fat natural yoghurt, or try adding Florida pink grapefruit to a healthy salad with smoked mackerel and avocado?
 
For more simple, delicious and healthy recipe ideas with Florida grapefruit, check out www.facebook.com/floridagrapefruit/
 
 
The gorgeous and talented Lisa Faulkner has created a delicious 3 course menu using Flordia Grapefruit. Here are her recipes:
 
Salmon with Cucumber, Chive and Florida Grapefruit dressing

400g salmon fillet skinned and pinboned and sliced as thinly as possible

1 Florida grapefruit

80ml extra virgin olive oil

40ml white wine vinegar

1 Tbsp chopped fresh chives

1 cucumber

Peel the cucumber, seared and finely slice

Segment the Florida grapefruit then peel and dice

In a bowl, mix the oil, vinegar and then season. Add the chives.

Arrange the salmon, cucumber and grapefruit on a plate and pour over the dressing.
 
 
Roast Duck Breast with Florida grapefruit marmalade & Fondant Potatoes

4 x duck breast skin on, trimmed and scored

2 large baking potatoes

150g butter

1 clove garlic (smashed)

Salt and pepper

For the marmalade

350g grapefruit segments

175g caster sugar

To make the marmalade

In a pan, cook the sugar on it's own until it turns a light caramel colour, add the fruit and cook until the juice is syrupy

To cook the duck

Preheat oven to 190 degrees

Place the duck skin side down in a cold pan over high heat for 3/4 mins

Turn over and seal the other side for one minute

Transfer to the oven and cook for approximately 7 minutes

Rest the duck for at least 7 minutes

Spoon over the grapefruit marmalade

To cook the Fondant potatoes

Using an apple corer cut out the potato into cylindrical shapes

Melt the butter in a pan with the garlic and rosemary salt and pepper

When the butter mixture is foaming add the potatoes and cook for approx 8 mins coating the potatoes in the liquid. Check they are cooked with a knife.
 
 
Rosemary Pannacotta with Florida Grapefruit Sorbet

4 leaves gelatin

250 ml whole milk

250 ml double cream

50g caster sugar

1 vanilla pod ( seeds scraped)

1 sprig rosemary

180g water

165g caster sugar

65g glucose syrup

330g Florida grapefruit juice

1 sprig rosemary

Making the Panna Cotta

Soak the gelatine in cold water until softened

Pour the milk, cream, sugar, vanilla pod (and seeds) and rosemary into a pan and very gently bring up to just before boiling

Strain the flavoured milk mixture into a jug, add the gelatine and stir until dissolved

Pour into the liquid into 4 ramekins or darial moulds

Chill for at least 2 hours until set

Making the Sortbet

Boil the juice and water, once boiling add the sugar and glucose syrup

 Cook at 85C for about 7/8 mins then add the rosemary and leave overnight

Put the mixture into an ice cream maker until it has reached the right consistency

 
 
This is NOT a sponsored post and I did not receive any free stuff for blogging these recipes. I was not paid in anyway to publish this post, I am however doing a lovely PR bloke a favour.

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