This recipe inspired by my Mum - Heather. A great retro citrus marinade I remember from when I was young, mixed with my Gran Dulcie’s root vegetable mash.
CITRUS MARINATED CHICKEN WITH ROOT VEGETABLE MASH & SEASONAL GREENS • 8 chicken tenderloins or breasts • 1 cup orange juice • 2 tsp grated orange rind • 1 tsp dry mustard • ½ tsp ground nutmeg • 1 tsp curry powder • 2 tbsp chopped parsley •1tsp salt •1tsp pepper • 2 tbsp cooking oil Put orange juice, rind, mustard, nutmeg,
curry powder and chopped parsley into a shallow dish and mix
well. Add salt & pepper and chicken, coating it well with
juice. Cover the dish with baking paper or cling wrap
and place in the fridge to marinate for 2-3 hours turning
the chicken occasionally if you can. Place oil in large fry pan and heat oil. Add
chicken tenderloins, turning frequently. Cook until juices run clear.
Serve on root vegetable mash with seasonal greens. ROOT VEGETABLE MASH • 1.5kg root vegetables (e.g carrots, potatoes,
kumara, parsnips) • 3 cloves garlic •1tbsp salt • 1/2 cup cream • ¼ cup butter • salt & pepper • bunch of fresh chives, chopped Place root vegetables and garlic in a
saucepan full of cold water, until vegetables are just covered. Add salt. Bring to the boil and simmer for about
30 minutes, or until tender. While vegetables are cooking, combine cream
and butter, and heat to melt butter but do not allow to boil.
Turn off heat. Drain vegetables and mash. Stir in warm cream
mixture and mix until combined and vegetables are smooth.
Stir through chopped chives and season with salt and pepper. SEASONAL GREENS • 1 head broccoli • 1 cup peas • 1 cup shelled broad beans • salt and pepper Cut broccoli into floretsand boil in hot water until
tender. Add peas and broad beans a few minutes before
broccoli is tender. Drain and season with salt and pepper.
Photo: Todd Eyre