Satsuma Overload

s_baker_2

princess_loki wrote: »

sorbet sounds nice! does anyone have a recipie?

The trouble with sorbet is:

a)it Can be expensive on other ingredients (such as sugar) and,
b)because they aren't very juicy would make it awkward, and you would probably have to include the bits, which wouldn't make it as smooth.
However, and the cake idea looks good, if you do go for it - try this:

Use 50g sugar and approx. 60ml of water per 7-9 satsumas depending on size. Optional to use lemon and/ or lime juice (+ zest if required!).

Put the sugar and water into a pan, bring to the boil, reduce heat and simmer until reduced by about half.
Meanwhile peel the satsumas and remove the skin, you could juice about half of them if they are juicy enough, but if you do - omit that half from the next step.
1]Chop the satsuma segments as small as possible, and blend with the sugar syrup and juice (if applicable).
2]Cool and pour into a shallow metal freezer proof tray (it helps to have kept this in the freezer for 30mins or so beforehand). Place in the freezer for 30mins(try and get it so it is on the base of the freezer, not sitting on other items, but this doesn't really matter), after 30 minutes remove from the freezer and whip, breaking up ice crystals - get as much air in as possible.
3]Return to the freezer and repeat several times (ideally 3-5). Once done, cover (at this point you could transfer to a more suitable container) cover, and freeze until required.

If you have an ice-cream maker then step 2 does not apply

Unfortunately, sorbet is notoriously difficult to get right (at least it is for me!) so do have patience, and it may require a bit of trial and error to get it right, just make sure you are defrosting and re-freezing too much and that you don't allow it to set into a solid lump, otherwise it will only really be useful as ice-lollys or flavored ice!

Recipe adapted from Mango Sorbet recipe (Food of the World a journey for food lovers)

princess_loki

latest update!!

i have decided to use half of them for the cake - at least if it sticks or is not great then i can add copious amounts of custard!!!

i do love sorbet but it all seems a bit complicated and don't have much freezer room at the minute (and i am not a very patient person!)

not sure if i will get a chance to finish the cake off tonight - satsumas will be HOT when they come out of pan!! so i may just cook them to start and do cakes and other baking tomorrow .

will let everyone know how the cake goes!

if anyone else has any other ideas then they will be gratefully received as i still have about 12 satsumas left!!

cheers!
loki x

Butterfly_Brain

make jam or cover in toffee sauce and serve as a dessert

Penelope_Penguin

liz545 wrote: »

A cake?

A friend made that for my birthday last year, and topped it with a Green and Blacks Maya Gold ganache :drool: :drool: :drool: I have a big bag of clementines, so may try it myself tomorrow.

I'll add this to the exisiting satsuam thread to keep ideas together

Penny. x

wyebird

I have just purchased an enormous box of satsumas for £3

Does anyone have any ideas as to what I culd make with them?

I have thought about juicing, eating as they come and giving some to friends..........

Thank you

msb5262

I think there's a recipe in one of Nigella's books for a cake involving satsumas - maybe someone else can point it out?
HTH
MsB

meanmarie

You could make a very nice marmalade by processing some with an equal amount of sugar, bringing slowly to boil and boiling for a few minutes and then potting....not great on quantities, someone else might help more....I have done this with orange, lime, lemon and grapefruit and it was really nice.

Marie

Nargleblast

You could steep them in brandy and sugar to make a very nice liqueur - proportions are 1 pint brandy, 1 pound fruit, half a pound sugar. Store them in jar and turn or gently shake the jar every day to dissolve the sugar. After 4 - 6 weeks strain into a bottle and label. You can do this with almost any type of spirit or fruit - ideal for Christmas.

You can also (quite boringly!) slice them up into fruit salads, very healthy!

Kimitatsu

http://www.nigella.com/recipe/recipe_detail.aspx?rid=20002

Nigella did clementine cake but just replace the clementines with satsumas

wogglemaker

I vote for make marmalade with some and do some in Brandy.

Morrisons do a florida salad on their salad bar (coleslaw with satsumas added)