ie crust. Combine ricotta and marmalade in a small bowl. Place
For the marmalade, place the orange and lemon
Preheat oven 475\u00b0F. Grease a 9 inch square cake pan.
Sift flour and cardamom into a large bowl. Cut in 2 1/2 tbsp butter. Add orange zest, sugar and 1/3 cup marmalade. Stir in enough milk to mix into a soft, sticky dough. Turn out onto a lightly floured work surface and knead until smooth. Press into a 3/4 inch thick disc and cut into 2 inch rounds. Place in prepared pan and bake for 15 mins.
Meanwhile, to make the marmalade butter, beat remaining butter and marmalade together.
Serve scones with marmalade butter.
akes are cool, heat the marmalade over moderate heat until it
medium saucepan. Add the marmalade and stir until well mixed
In a small saucepan, combine marmalade, parsley, garlic and 2 tbsp water. Stir on low for 1-2 mins, until just combined. Brush pork with marmalade mixture.
Heat a grill-pan on medium. Cook pork, brushing regularly with marmalade mixture, for 3-4 mins each side, or until cooked to taste. Transfer to a plate, cover with foil and rest for 5 mins.
Meanwhile, in a serving bowl, toss together greens, orange segments, onion and olive oil. Season to taste.
Thickly slice pork and serve with salad.
pread 1/2 cup orange marmalade on top of cake.
measure out 1/4 cup marmalade (or less) and gradually add
Preheat oven to 400\u00b0F. Line an oven tray with baking paper. Place chicken on prepared tray and season well.
Spoon marmalade into a small bowl. Microwave on high 20 seconds, to melt. Pour marmalade over chicken, turning to coat. Bake for 20-25 mins, basting once, until golden and cooked through. Cool slightly. Slice.
Meanwhile, combine lentils, tomatoes, parsley and oil in a medium bowl and season to taste. Toss well to combine. Serve salad topped with sliced chicken.
Preheat oven to 350\u00b0F. Line a baking dish with foil.
Whisk together marmalade, vinegar, olive oil, ginger and garlic. Season.
Place pork on a rack in prepared baking dish. Score pork fat then pour marmalade mixture over top. Bake for 1 hour 45 mins, or until cooked to your liking. Serve sliced with steamed Asian greens, if desired.
eanwhile, to make the onion marmalade, heat butter in a large
oarsely chop; combine with the marmalade in a small saucepan and
Preheat oven to 350\u00b0F. Line a large baking dish with parchment paper.
To make the blood orange marmalade glaze, stir marmalade, sugar and orange juice in a small saucepan over low heat until sugar is dissolved.
Place ham on a wire rack set inside of the baking dish. Generously brush with glaze. Cover shank end with foil then roast for 40 mins. Push a clove in the center of each diamond shape and roast for another 40 mins, or until browned all over, brushing occasionally with glaze during cooking.
Serve ham slices warm or cold.
illing: Add filling ingredients (except marmalade and chocolate chips) to a
Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece, and 1 orange-clove strip to each of three 8-oz. canning jars. Filld each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.).
br>Beat in pumpkin, margarine, marmalade, and liqueur.
Beat in
ver moderate heat, heat the marmalade until just melted. Let cool
alt and pepper.
Combine marmalade and rosemary in a bowl
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
ith salt and pepper. Mix marmalade, jam, ginger, garlic and mustard