Com­fort food

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.

Element - - Food - By Natalie Old­field

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

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