#WorldEnvironmentDay went viral and even though this year’s theme was #Beatplasticpollution, being cognisant and caring for your environment is the backbone of this significant day. Like executive chef At Radisson Blu Waterfront, Norman Heath who ascribes to the ‘nothing goes to waste’ motto. Chef Norman decided to reuse and recycle the leftover orange peel, pits and pith from the orange juice made fresh daily for the breakfast buffet.
Everyday, 20kgs of navel oranges are delivered to the hotel for making the freshly squeezed orange juice.
The chef recommends always using a sugar thermometer to get the best consistency and make sure the jars are well sterilized for best shelf life.
5 cups of navel orange rinds with most of the pith removed, cut into strips.
5 cups of sugar.
5 cups of liquid 1/3 water 2/3 orange juice
In a saucepan combine rind, water, juice and sugar.
Bring to the boil.
Mixture needs to reach 110 degrees celsius.
Remove from the heat.
Allow to cool for a bit.
Put mixture in a jars.
Use sterilised jars.
The mixture should be a little warm so that the jars will seal properly.
Marmalade and thyme cupcakes
250g butter, softened
300g castor sugar
450g self-rising flour
2 teaspoons baking powder
Half teaspoon salt
1 heaped teaspoon thyme leaves, finely chopped
Half cup marmalade jam
250g butter, softened
800g icing sugar, sifted
1 teaspoon thyme leaves, finely chopped
2 Tablespoons marmalade jam, finely chopped
Little milk, if needed
Method for the cupcakes
Preheat oven to 180 degrees Celsius. Cream butter and castor sugar well, until pale yellow and fluffy. Whisk in eggs one at a time and mix well after each addition. Add the baking powder, salt and half of the flour. Mix well. Mix in the milk and lastly add the remaining flour, along with the thyme and jam. Fill paper cupcake cups three-quarters full and bake for approximately 20 mins, or until golden.
Method for the icing
Cream butter and half of the icing sugar until white and fluffy. Add the thyme and marmalade. Add the remaining icing sugar and beat well. Add a little milk if needed to get to the desired consistency.
Allow cupcakes to cool before icing