Maggie Beer

June 30, 2016

The vitality of orange makes it a very important ingredient in my cooking. I use orange juice in my everyday marinades for pheasant and put the rind into game pies. I make pasta with orange rind, as well as salads, cakes and desserts. I add orange rind to the perfect scrambled eggs or when serving kalamata or green olives tossed in extra virgin olive oil.

Recipe: Roasted Pheasant


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