Cooking with Sunkist and Robert Danhi

I grew up with Sunkist Oranges. Its either in my OJ or sliced and served chilled afte a meal. And now that I am big girl, I have my share of Sunkist lemons too which I use quite a bit in my salads and morning juice blends. What I didn't know was Sunkist oranges blends deliciously well with our Asian cooking too until I attended Chef Robert Danhi's cooking demonstration with Sunkist citrus.
Walked into our classroom and there was platters of Sunkist Oranges and Lemons all over. It was a pretty sight and of course a refreshing scent in the air too. 
Don't you just love the refreshing look and smell of citrus?

And if you are not into oranges because you think its sour, then how about having navel oranges? Navel oranges are known to be sweeter in general. And some (including yours truly) believe that the bigger the navel, the sweeter the orane would be! How about you?

And when its the season for Sunkist Cara Cara Navel Oranges, I urge that you buy it! This variety of Navel orange is generally available in December till April. Cara Caras, a cross between the Washington navel and the Brazilian Bahia navel, were first discovered in 1976 at Hacienda Cara Cara in Venezuela. Almost seedless, Cara Cara oranges are exceptionally sweet with a tangy cranberry-like zing to it. The flesh is orangey pink but do not be confused with blood oranges.
Look for the pink Sunkist label that says Cara Cara
Cara Cara oranges have a distinctive pinkish red flesh. The Sunkist® Cara Cara also known as the Power Orange®, is an excellent source of Vitamins A and C, fibre, a good source of foliate and potassium, a natural source of lycopene.

And naturally since Sunkist Cara Cara is now in season, we certainly picked up a recipe featuring this delicious Cara Cara variety. Of course you may replace it with other Navel varieties when its off season, but the distinctive taste of Cara Cara certainly makes a whole lot of difference as I discovered when I replicated the recipe at home with Mandarin oranges:D

Here's some pics and of course the recipe for Sunkist Cara Cara Oranges with Rose Scented Roasted Chicken. 
Grate the orange skin.
A quick and simple way to juice a lemon is to use a fork. Hold the fork still and turn only the lemon while squeezing it.
The marinade will be almost paste-like.
Mix all marinade, onion and chicken well. Leave in refrigerator for at least 4 hours. Recommended is 12-18 hours and if you're free, then it would be good to take them out and toss them every 3-4 hours.
Bake for approximately an hour at 170C. Let the chicken rest before serving.
Cut off the the top and bottom of the orange. Then you can easily cut off the skin before cutting the Cara Cara oranges into wedges.
Toss the Cara Cara oranges, toasted coconut and chicken before serving. Good to be eaten on its own.
Or serve it with some rice.

I will be sharing the remaining 3 recipes that we learnt over the next few weeks. Stay tuned for:
• Sparkling California Lemonade with Pandan and Ginger
• Grilled Sunkist Lemon Slices with Salmon and Jasmine Tea Oil
• Sunkist Orange and Yogurt Parfait with Toasted Coconut
Do check out for more yummy recipes that you can replicate easily at home for a healthy and refreshing meal.

Chef Robert Danhi having spent more than 20 years travelling through Asia with a substantial time spent in Thailand, Vietnam, Malaysia and Singapore. The result is an amazing cookbook 'Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia and Singapore'. Interestingly, this chef is also a photobug so the photos in the book are actually taken by him during his travels except for photos that he himself was the subject matter. The good news...I am giving away a copy of the said book, complete with Chef Robert Danhi's signature to one random reader. All you need to do is:

• Head on to Missyblurkit to comment on the pinned post that you want this yummilicious book. I will be announcing the winner on 30th March 2013! The lucky winner will be selected via Random.Org
Visit for a multimedia experience.

And if you have not been making oranges part of your life, then its not too late to get started. Oranges are rich in Vitamin C and averagely each fruit only contains 80 calories! 

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Yours truly, Chef Robert Danhi, Shannon and Veron.