My fridge is brimming with marmalade. I already had two open jars of the stuff and then I made the microwave batch earlier this week.
Miss Fruitarian and I like a bit on toast at the weekends, but it’s safe to say that Mr Meat & Potatoes would rather coat his bread in vomit than eat citrus jam and my best friend is more likely to be caught dolloping peanut butter & strawberry jam on his toast. So even after gifting some, I have an oversupply.
Never defeated by ingredient overload, I’ve cooked up a couple of good things with it this week…
Simple enough for kids, yum enough for adults
Marmalade-baked chicken salad
Marinade
¼ cup marmalade
1 tbsp Dijon mustard
2 tsp soy sauce
1 clove crushed garlic
500g chicken breasts (or tenders)
Dressing
3 tbsp grapeseed oil
3 tbsp mirin
2 tsp soy sauce
¼ tsp freshly grated ginger
Dash sesame oil.
Mix together the marmalade, mustard, soy sauce and garlic. Cut the chicken into tenderloin-sized pieces. Marinade for as long as you have (15 minutes – overnight).
Preheat the oven to 180C. Line a baking tray with foil or baking paper and a place a rack on top. (This tray will get messy covered with burnt marinade, so make sure there aren’t any tears in your paper).
Place chicken on the rack and bake for 30 minutes or until cooked through. It will turn a beautiful colour and the edges will just start to char.
Toss this in a salad of iceberg lettuce, orange segments, spring onions and a few fried noodles then coat with the combined dressing ingredients.
Just five ingredients between you and a biscuit. I'll go pop the kettle on...
Marmalade biscuits
These are a retro biscuit basic. Chewy and tangy, even Mr M&P is a fan. With only 5 ingredients, they’re great for the days when you feel like baking but are an ingredient short for every other recipe.
100g softened butter
½ cup sugar
1 egg
¾ cup marmalade
1 1/2 cups self-raising flour
Cream the butter and sugar together in a mixing bowl until light and creamy (click here if you don’t know how to do that).
Add in the egg. Beat really well then also beat in the marmalade. Sift over the flour then carefully mix in. (I was lazy and used the beaters for this – works fine).
Dollop onto baking trays – allow for spreading. Bake 12 minutes or until slightly golden.
Makes 22 or so.
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But even after these, I have more than two jars of the stuff left in the fridge. Make sure you let me know of any other ways to use it up.
Vegie Smugglers 
Sixty Second Parent (@60secondparent) said,
November 17, 2011 @ 7:58 am
have you tried them using jam?
wendyblume said,
November 17, 2011 @ 9:45 am
I haven’t tried them, but think they should still work? Let me know if you give it a try – they’re a sticky, cake like biscuit. If you’re wanting them crunchier, add a bit more butter – I’ve used the minimum.
Melissa said,
November 17, 2011 @ 1:08 pm
I have a great recipe for cheats Duck a l’orange using marmalade. It’s meant to use seville orange marmalade, but I’ve made it with whatever I have, and it works well.
4 duck marylands or breasts
2 oranges
4 tbsp honey
4 tbsp red wine vinegar
4 shallots, finely diced
4 tbsp orange marmalade
400ml chicken stock
Preheat oven to 200 degrees.
Using a sharp knife, lightly score the skin of the duck then season with salt and pepper.
Fry skin side down in a dry frypan to render the fat and brown, then transfer to an oven tray skin side up and bake for 15 mins or until cooked.
Zest both of the oranges, then blanch zest in boiling water for 3 mins. Drain.
Segment the oranges and reserve the juices.
Heat honey in a frypan, then add vinegar, shallots, reserved orange juice, marmalade, stock and zest.
Simmer over low heat for 6-8 mins.
Place cooked duck and any juices in the pan and heat through, turning to coat in the sauce.
Add the orange segments.
Easy and so tasty!
wendyblume said,
November 17, 2011 @ 1:37 pm
Yum! Thanks for sharing that one. Looks delish. I rarely cook with duck but will give this a try.
Jennifer said,
November 17, 2011 @ 7:56 pm
A old Scottish recipe…
‘Spicy Marmalade Loaf’
1 cup icing sugar
1 cup milk
1/2 cup raisons/saltanas
1/2 cup marmalade
1/2 cup butter
2 cups self-raising flour
1/2 teaspoon baking powder
1 teaspoon mixed spice and pinch of salt
1 large egg, beaten
In saucepan, bring sugar, milk, raisins, marmalade & butter to boil. Stir well, then cool completely. Stir in flour, soad, spice, salt & egg into mix. Pour into a greased loaf tin and bake in a preheat oven – 350 degrees F (not sure of Celsius?) – for 60 mins.
I haven’t baked this myself, but my friend has and it tastes fab. The better the marmalade, the better the cake!
wendyblume said,
November 18, 2011 @ 12:00 pm
Jennifer, this recipe looks great – definitely going to make it. I’ve got scottish ancestry, so I think it’s my duty to try it!
Brisbane Kids said,
April 2, 2012 @ 2:10 am
Hi- I am going to give these a go tomorrow with my little sensory challenged child- were there other areas on your website to look? Thanks for posting on my facebook page- would love to talk about how we can work together in helping parents to deliver good healthy meals to their kids without a fuss. feel free to email me at info@brisbanekids.com.au ..Ngaire Stirling
wendyblume said,
April 2, 2012 @ 9:48 am
hi ngaire, i’ll email you. x