Whenever I use oranges in a savory dish (either flesh, juice or peel), it is almost always in a recipe that is Asian in origin or character. Indeed, the only western dish of this type that I can remember cooking is the well-known French specialty, Duck a l’Orange. Today’s feature is pretty much western in flavor but it is considerably less ‘upscale’ than the traditional duck dish. In fact, it might very well be thought of as a ‘Cheapo’ or ‘Poor-man’s a l’Orange’ as it is made with ground beef and uses Marmalade in the sauce.
I had actually been thinking for some time about trying marmalade in a Chinese-style dry-fried beef dish (and I will get around to it sometime) but I wanted to use up the sauce I had left over from my Baffin-Island Beef recipe from the previous week. Using it as a base for an ‘a l’Orange’ type sauce seemed like an interesting idea, hence the inspiration for the present experiment. You will note that, in the Ingredients list, I call for a pint of ‘Brown Sauce’… While I am using the ‘gravy’ from my ‘Baffin Island’ pot roast recipe, any sort of thickened beef or chicken stock sort of sauce will do nicely in its stead… Continue reading “Beefballs a l’Orange”