Recipe: Orange Menu with Five Courses

Our real oranges play the starring role in this five-course menu – from orange and quinoa salad to orange and chocolate mousse. All the recipes were provided to us by Inés Lauber from Studio Inés Lauber.

1st Course: Orange and Turnip Soup with Horseradish
2nd Course: Orange and Fennel Salad
3rd Course: Lukewarm Quinoa Salad with Orange
4th Course: Spelt Pasta with Pointed Cabbage and Sour Cherries in Miso-Orange Sauce
5th Course: Orange and Chocolate Mousse

Orange and Turnip Soup with Horseradish

Ingredients for 10 portions as an appetiser

• 2 onions
• 2 leeks, only the white part
• 100 g turnip
• 2 parsley roots, approx. 150 g
• Horseradish, fresh
• Orange juice
• Orange peel zest
• Neutral oil for frying
• Nutmeg
• Mustard seeds, light, crushed
• White pepper
• Allspice
• Turmeric
• 3 bay leaves
• Fennel seeds
• Szechuan Timut pepper
• Salt
• 4 tbsp cashew paste
• 1 tbsp medium strength mustard
• 6 tbsp orange juice
• 300 ml barista oat milk

Preparation:

1. Wash the vegetables. Peel and dice the onions. Cut the white part of the leek into rings. Keep the green part as this can be used for the pointed cabbage pasta, for example.
2. Peel the turnip and cut into bite-sized chunks. Also cut the parsley root.
3. Sauté the onion in oil until golden. Add the leek, turnip and parsley root and fry while stirring. Add the spices except for salt and pepper, fry for a minute and then deglaze with 1.5 litres of water. Put the lid on the pot and cook on a medium heat until the vegetables are soft.
4. Puree the cashew paste with mustard and orange juice in a blender until a thick sauce forms and pour into a container or jar. If necessary, dilute with a little water if the sauce is too thick.
5. Once the vegetables are finished, remove the bay leaves and spice kernels. Then finely puree the vegetables in the same mixer (no need to rinse off the cashew sauce first). To do so, skim off half of the water before blending and then return. Add 300 ml orange juice and season with fresh horseradish, orange peel zest, both pepper varieties and salt. Add more spices if necessary.
6. Heat up and foam the barista oat milk.
7. Dispense the soup into coffee cups, without filling them completely. Place 1-2 tbsp cashew sauce and then milk foam onto the soup.
8. Serve like a cappuccino with a saucer and coffee spoon.

Orange and Fennel Salad

Ingredients for around 10 portions as an appetiser:

• 3 fennel bulbs (approx. 800 g)
• 4 oranges
• 30 Kalamata olives
• 2 red onions, medium
• Olive oil
• Salt
• Cane sugar
• Black or long pepper

Preparation:

1. Cut the onions into fine rings and put into a small bowl or jar. Mix with 1/2 tsp of both salt and sugar and leave to rest for at least 30 minutes (or ideally overnight).
2. Wash the fennel thoroughly and remove the outer layer if necessary. Cut off the greens and set aside. Cut the fennel bulbs into fine slices.
3. Filet the oranges and collect the juice.
4. Remove the stones from the Kalamata olives and cut into strips.
5. Mix together the fennel, olives, onions and olive oil. Season with salt and pepper. Leave the salad to rest for a while, preferably overnight. Only add the orange filets and fennel greens to the plate just before serving.

Lukewarm Quinoa Salad with Oranges

Ingredients for around 10 portions as an appetiser:

• 1.5 cups of quinoa, white
• Rose harissa
• 4-5 tbsp sesame, roasted
• Salt
• Pepper
• Olive oil
• 3-4 spring onions
• 1 bunch of radishes
• 1 pointed pepper
• 3-4 sticks of celery
• 1/2 salted orange (see recipe here)
• Mint, fresh
• 4 tbsp smoked almonds
• 1 handful of pea sprouts or other fresh, crunchy sprouts (e.g. radishes)

Dressing:

• 1/2 red onion, in fine rings soaked in a little salt and sugar (ideally overnight)
• 4 tbsp tahini, light
• 4-5 tbsp orange juice
• 2 tbsp lemon juice
• 1-2 tbsp white wine vinegar

Preparation:

1. Wash the quinoa well in a fine sieve. Next, bring to the boil in a pot with twice the amount of water and 1 tsp salt. Then, leave to cook at a low heat with a closed lid for 10-15 minutes.
2. Roast the sesame in a pan without oil.
3. Once the quinoa is finished, loosen up with a fork. Stir in the sesame and season with 2-4 tbsp rose harissa. Add a generous 2-3 tbsp olive oil and leave to rest under a closed lid.
4. Wash all the vegetables and fresh ingredients and cut into fine rings, strips or cubes – according to preference. Roughly chop the almonds and salted orange. Simply wash off the pea sprouts.
5. For the dressing, mix together all the ingredients in a blender until smooth and season with salt.
6. Stir the lukewarm quinoa together with the fresh, raw ingredients and only add the dressing just before serving.

Spelt Pasta with Pointed Cabbage and Sour Cherries in Miso-Orange Sauce

Ingredients for around 10 portions:

• 2-3 leeks (especially the green ends left over from the soup)
• 1 pointed cabbage
• Oil for frying
• 30-40 sour cherries
• 20 macadamia nuts
• 150 g macadamia paste
• 3 tbsp fermented orange peel (see recipe here)
• 1 tbsp light miso
• Nutmeg
• Pepper
• Salt
• Dill, fresh
• 2-3 “nests” of spelt pasta per person (2 nests for a small portion/appetiser/set menu, 3 nests for a main course)

Preparation:

1. In a large pot, bring water for the pasta to the boil.
2. Cut the pointed cabbage into fine strips and leek into fine rings. Heat the oil in a wok or a very large pan. Add the vegetables and fry on a medium heat while stirring.
3. Cut the sour cherries into fine strips and add to the vegetables. Season with nutmeg, salt and pepper.
4. Grate the macadamia nuts with a parmesan grater into a “nut parmesan”.
5. Cook the pasta in plenty of salt water for 5 minutes until al dente.
6. Drain and keep 2 cups of the pasta water.
7. Deglaze the vegetables with 1 cup of pasta water. Once the liquid has steamed somewhat, add the cooked pasta, stir together and then season again if necessary.
8. Mix the macadamia paste, fermented orange peel and miso with the second cup of pasta water in a blender until a creamy sauce is formed. It is best not to add all the water at once, but to use half first and then thin to the desired consistency.
9. Place the pasta onto plates, drizzle 2-3 tbsp macadamia sauce over each and then garnish with the nut parmesan and dill. Serve directly.

Orange and Chocolate Mousse

Ingredients for 10 people:

• 7-8 dates
• 10 tbsp orange juice
• 5 ripe avocados
• 200 ml water
• 200 ml orange juice
• 150 g raw cocoa powder
• Pulp of half a vanilla pod
• 1 tbsp coconut milk
• 1 tbsp coconut oil
• 2 pinches of salt

Decoration:

• Farina Bona chocolate/dark chocolate, as thin piece of chocolate
• Candied orange peel
• Fresh orange zest
• Cacao nibs
• Coconut chips

1. Remove the stones from the dates and soak with the 10 tbsp orange juice for at least 10 minutes.
2. Halve the avocados and extract the fruit flesh. Mix the avocados, water and orange juice in a blender and puree into creamy. Add the rest of the ingredients and mix everything together thoroughly. If the cream is too thick, add water.
3. Taste and add salt or sweetener (raw cane sugar or coconut sugar) if necessary.

Tip: Put the empty vanilla pod into a jar with sugar and after one month it will be vanilla sugar.