Salted Caramel Tangelo Milkshake

Ok, this was an invention of mine.  I had some milk which needed using – gotten for a family coffee get together but only one person took milk!  I also had about 2 tablespoons of a store bought (and yummy) salted caramel sauce left.  So my mind turned to a milk shake. 

I whizzed it up with my stick blender together with 3 ice cube blocks of tangelo juice (a sweet sort of orange). 

And it tasted about right – if you don't like citrus and milk together you could leave out the juice and be a wee bit naughty and add ice cream!

Salted Caramel Tangelo Milkshake

Ok, this was an invention of mine.  I had some milk which needed using – gotten for a family coffee get together but only one person took milk!  I also had about 2 tablespoons of a store bought (and yummy) salted caramel sauce left.  So my mind turned to a milk shake. 

I whizzed it up with my stick blender together with 3 ice cube blocks of tangelo juice (a sweet sort of orange). 

And it tasted about right – if you don't like citrus and milk together you could leave out the juice and be a wee bit naughty and add ice cream!

Tangelo and Sherry Vinegar Chicken Drumsticks

To make these Tangelo and Sherry Vinegar Chicken Drumsticks all you need is:

2 tangelos (or oranges)

Splosh of sherry vinegar

100g butter

Seasoning – salt, pepper sprigs of thyme

Chicken drumsticks

Juice the tangelos – don't throw away the skins – you'll be using them to sit the drumsticks on while they cook.

Put the juice, sherry vinegar, butter, salt and pepper into a pot and simmer for 5 minutes or so.  Allow this to cool to near room temperature.

Slash the skin of the chicken drumsticks and then marinate them in the juice mixture for 1 to 2 hours (in a plastic bag, in the fridge)

Heat your oven up and pop the drumsticks onto the tangelo skins and then pour the juice mixture over them – keeping some of it aside for use when basting later.

Cook until the juices run clear when pricked with a knife.

These were delicious but the sauce wasn't quite thick enough.  I should have taken the chicken out to rest wrapped in foil and then reduced the sauce by boiling it on the stove top.

Fruit Punch with a hint of Limoncello

I experimented with a fruit punch.  I used a little too much ginger, cinnamon and nutmeg so I have altered the quantities a bit for you.

Ingredients:

150mls water

350mls tangelo juice (or orange juice)

10g each of ground ginger, cinnamon and nutmeg

Simmer this in a pot for 10 minutes and leave it to cool.

When it has cooled add a small bottle of ginger beer and 50mls of limoncello (obviously optional).

Garnish your punch with sliced strawberries, raspberries and apricot with some dill for a final garnish

Serve fridge cold.

Tangelo Ice Cream

My Tangelo Ice Cream is not based on a homemade ice-cream.  So it is a bit of a cheat – but a very yummy one!

I just took some scoops of vanilla ice cream and put them into a freezer safe container.  I then added about half as much tangelo juice and a teaspoon of Limoncello.

I originally thought I would just swirl the juice through the ice-cream but that didn't work so it was pretty much mixed through.  Then back in the freezer until it reaches the consistency of ice cream again.

Tangelos are much juicier and sweeter than oranges but I'm sure you could do the same thing with orange juice.

The resulting ice cream was tangy and not too sweet.