ORANGE TARRAGON GRAVY
Tarragon adds terrific flavor to this gravy, while orange juice adds a bit of sweetness. -Shirley Bedzis, San Diego, California
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat. Add enough water to the drippings to measure 1-1/2 cups. , In a small saucepan, combine flour and orange juice until smooth. Gradually stir in the drippings mixture. Stir in the bouillon, tarragon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 198 calories, Fat 21g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED ORANGE-TARRAGON CORNISH HENS
Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.
Provided by France C
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h20m
Yield 2
Number Of Ingredients 9
Steps:
- Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
- Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
- Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
- Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
- Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
- Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.
Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g
ORANGE & TARRAGON ROAST TURKEY
Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings
Provided by Good Food team
Categories Main course
Time 4h25m
Yield Serves 8 with leftovers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 569 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 73 grams protein, Sodium 0.8 milligram of sodium
ORANGE TARRAGON DRESSING
Make and share this Orange Tarragon Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Squeeze the garlic paste from the heads of roasted garlic into a blender.
- Add the orange juice, mustard, vinegar, salt and pepper and puree until smooth and creamy.
- Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry.
- Variation: for Apple Basil Dressing, use ½ cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.
ORANGES WITH HONEY AND TARRAGON
Provided by Florence Fabricant
Categories brunch, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine honey, juice and liqueur in small saucepan and heat just to simmer to blend. Remove from heat; cool to room temperature.
- Using sharp knife, peel oranges down to flesh, removing all trace of white pith. Do this over bowl to catch any juices. Slice oranges one-half-inch thick; remove any seeds.
- Arrange orange slices in shallow serving dish. Add any juices from trimming oranges to honey mixture. Scatter tarragon leaves over oranges; drizzle with honey mixture. Cover; refrigerate and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 33 grams
ORANGE ROUGHY WITH TARRAGON
Threw this together tonight--we loved it! The tarragon is a wonderful ingredient in this dish. Ingredients are VERY MUCH approximated. I made enough orange roughy for two of us. It depends on the size of orange roughy you use--just eyeball it. Olive oil does not need to cover fish when it goes into the oven, because the fish will cook down and eventually get covered with it anyway.
Provided by spatchcock
Categories Orange Roughy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
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!).
Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.8, Cholesterol 51, Sodium 63.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.1, Protein 14.7
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