Semolina Orange Syrup Cake

You will need



• 150 g butter/margarine
• 3/4 cup sugar
• 2 eggs slightly beaten
• 11/2 cups semolina
• 1 cup ground nuts (any available)
• 11/2 teaspoons baking powder
• 1/4 cup milk
• 2 teaspoons grated orange rind



Orange Syrup
• 1/2 cup orange juice
• Rind of 1 orange
• 1/2 cup sugar



To make syrup
1. Combine juice, rind and sugar
in a small pan.
2. Stir over a medium heat without boiling
until sugar dissolves.
3. Bring to the boil, reduce heat,
simmer 5 minutes


Method



1. Prepare cake tin and pre-heat oven to
moderate (180°C).
2. Beat butter and sugar in a small bowl
until light and creamy.
3. Add eggs gradually, beating after each
addition. Add rind, beat well until combined.
4. Transfer mixture to a large bowl. Using a
metal spoon, fold in combined semolina,
nuts and baking powder alternately with
milk. Stir lightly until smooth.
5. Spoon into prepared tin, smooth surface,
and bake for about 45 minutes or until a
skewer comes out clean when inserted into
centre.
6. Leave cake in tin 5 minutes, then turnonto a serving plate.
7. Pour warm syrup over top of cake. Serve
when cool

Orange:

The sweet orange variety is the most common. There are numerous cultivars.
Probably the two most common ones in the Pacific are the navel and
Valencia. Navel oranges are easily identified by their protruding navels and
are seedless. The Valencia orange is a round,
medium-sized fruit, usually with a dark orange
rind and relatively high juice content 
. It matures at about seven to nine
months, has seeds, and has a good but slightly
acid flavour. Because of our tropical climate, the
colour of the skin of the orange remains green.
It can change from green to yellow. The orange
colour does not develop at all.
The flesh of the Pacific orange is usually a pale yellow to light orange.
In atolls, such as Nukuoro Atoll in the Federated States of Micronesia,
sweet oranges have been reported to be growing well. They have pink or
red flesh.
Selection
Oranges vary in size. Ripe fruits are best because their sweetness has developed.
The sweetness of the local oranges can vary considerably, so trial and
error may be the only way. In some Pacific Islands, sweet oranges are
known to come from or grow in specific parts of the country. Ripe local
oranges have a pale green to yellow-green or completely yellow colour. The
imported oranges are easier to identify because of their bright orange
colour and are generally sweeter, but they are more expensive.
Freshly picked fruits are the best. The skin should be free from marks, and
the fruit should be firm with relatively thin skin.
Storage
Wipe clean before storage. Fruits will last longer, up to two weeks, if stored
in racks in a cool place. For longer storage, frozen juice is best. If fruit is
stored at room temperature, use as soon as possible.
Preparation

Peel off skin and pith and separate the segments to eat fresh. For fruit salad,
remove the membranes from each segment before adding to salad. To prepare
juice, cut fruit in half and extract juice with a squeezer or a fork and
use as desired. Orange rind is prepared by grating the outer skin.
Food value
Oranges are good sources of Vitamin C, carotene, dietary fibre, some minerals
and small amounts of other vitamins. One local orange provides 234
kJ or 58 kcal.
Use
Oranges are normally eaten fresh. They make good snacks. Oranges can
also be used to make fresh juice. Freshly squeezed, undiluted juice may
develop bitterness upon standing, so it should be used immediately.
Commercially the bitter flavour can now be changed into a non-bitter
substance by means of a bacterial enzyme. Orange can
be used to flavour drinks, and in salads, desserts, cakes and main dishes.

Chicken with Oranges

You will need



• 1.5 kg chicken
• 3 tablespoons cooking oil
• 1 medium onion
• 2 cloves garlic, crushed (optional)
• 1 cup orange juice
• Salt to taste
• 3 oranges, peeled and sliced


Method



1. Heat oil in a frying pan. Add chicken and
cook until well browned on all sides.
2. Remove chicken. Pour off all but 2 tablespoons
fat.
3. Add onion and garlic to oil, fry until
onion is tender.
4. Add browned chicken, orange juice and
salt to taste. Cook covered for about 45
minutes or until tender.
5. Serve with orange slices.

Baked Avocado and Fish

You will need



• 2 large avocados
• Lemon juice
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk or thin coconut cream
• 1/4 teaspoon salt
• 1/4 cup chopped onion
• 1/4 teaspoon thyme
• Pepper
• 3/4 cup fish – canned or leftover
• 1 hard-boiled egg, chopped (optional)
• 4 tablespoons mayonnaise


Method



1. Cut avocados in half lengthwise,
remove pits, rub inside with lemon
juice and set aside.
2. Melt butter, blend in flour and
gradually add milk (or substitute),
stirring continually over low heat
until sauce is smooth.
3. Add seasonings, fish, eggs and
onion and stir until well blended.
4. Heap mixture into centre of avocado
halves and bake in 180°C
oven for 15 minutes.
5. Remove from oven and top each
with 1 tablespoon mayonnaise.
6. Return to oven and bake 15
minutes longer.
7. Serve hot.

Tropical Fruit Salad

You will need



• 1 ripe mandarin
• 2 ripe bananas
• 2 ripe mangoes
• 1 small pineapple
• 1 medium ripe pawpaw
• Other available fruits
• 1/3 cup mandarin juice


Method



1. Wash, peel, remove seeds of mangoes and
pawpaw. Peel mandarin and remove seeds
and membrane separating the sections.
2. Peel pineapple, chop and place at the
bottom of a bowl. Arrange the layer of
sliced banana next and add mandarin juice.
This will help slow discoloration of
bananas. Some sugar may need to be
added to the juice to sweeten it.
3. Chop all other fruit into small pieces
and add to the bowl.
4. Serve with freshly made thick coconut
cream, or ice cream, or by itself.

Pomelo Marmalade

You will need



• 2 pomelos
• 1 lemon
• 1.5 litres water
• 6 cups sugar


Method



1. Wash, dry and slice pomelo and lemon
finely and place in a large pan.
2. Cover with water and leave overnight.
3. Next day, boil briskly until fruit is soft
and pulpy — about 40 minutes.
4. Add sugar, bring quickly to the boil and
boil fast until setting point is reached. Test.

Pomelo and Green Salad

You will need



• 1 large ripe pomelo
• 250 g Chinese cabbage
or English cabbage
• 2 spring onions
• 1/2 cup French dressing


Method



1. Wash and prepare pomelo.
2. Wash and shred cabbage.
3. Wash and cut spring onion.
4. Mix all ingredients in a large salad bowl
and sprinkle with French dressing.
Toss well and chill before serving.