Paul's [recipe] Corner

This from Episode Three of the Food Trail.

2 Oranges
3 Mandarins
Port
Brown Sugar
Juice of two to three oranges

Mix port, juice and sugar in a saucepan and heat so as to dissolve sugar. Adjust amount of port to your own taste but start out with an amount that is equal to a third of the amount of juice used. Slice each orange and mandarin into three thick rounds – as we are going to put them on the BBQ grill they need to be thick so they do not fall apart when cooked. Place in the warmed port and juice and let stand for a couple of hours.

Crepes:
1 cup of flour
1 tsp castor sugar
240ml milk
2 free range eggs
Pinch of salt

Mix all ingredients until smooth.

Filling:
175g Cottage Cheese
100g cream cheese
1 Free Range egg yolk
1 tblsp castor sugar
Grated zest of orange, mandarin and lemon

Mix all ingredients together.

Make the crepes very thin. Spoon 2 tblsp of cheese mix on to middle of crepe then fold crepe into square, place on baking tray fold side down. Brush top with butter and heat put in oven for 15 – 20 minutes at 180°. Grill fruit on barbeque or grill and place over Blintz. Reduce port, sugar and juice mixture to a syrup and dress the Blintz and fruit.

Serve with ice cream or yoghurt.