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Home / Lifestyle

Citrus crush (+recipes)

By Angela Casley
NZ Herald·
26 Jun, 2013 05:00 PM2 mins to read

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Oranges and mandarins make interesting and tasty ingredients. Photo / Babiche Martens

Oranges and mandarins make interesting and tasty ingredients. Photo / Babiche Martens

Indulge your soft spot for mandarins and oranges in dishes savoury and sweet

If you're anything like me, when you leave the supermarket with a bag of easy-peel mandarins, you'll end up eating a few by the time you get home.

They're even better fresh off the tree - they don't get any sweeter or juicier.

For breakfast, squeeze yourself a vitamin C-filled orange juice fix or fold mandarin segments through yoghurt, and add them to the children's lunchboxes as a colourful and healthy treat.

Although they're used predominantly in sweet dishes, both mandarins and oranges also work well in savoury dishes and make a pleasant change from lemons and limes. Mix them with dates, chicken, pork, fish, spinach... the list goes on. The zest adds great flavour to marinades, stuffings and dressings.

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With very little effort, a plain chicken can be transformed into a taste sensation with these citrus favourites. Here, just for a change, I've used poussin - small chickens. Quick to cook, they always cause a bit of a stir at the table. Add a delicious paste of chilli, orange and ginger. I make double the quantity of paste and freeze half so it's on hand, ready for next time. Serve with rice and fresh seasonal vegetables; the poussin are so flavoursome you don't need too many other tastes on the plate.

Coleslaw is a great way to eat salad during winter. There is always an abundance of cabbages in stores and a little goes along way. Add your favourite nuts seeds and herbs. I like to shred cold chicken through it and stuff it into a fresh baguette for a tasty lunch. Mix the slaw with a creamy dressing or, as I've done here, a light vinaigrette.

This mandarin cake is so simple. It's so popular I find myself doubling the recipe each time I make it because otherwise it disappears too quickly. Whip it up and give it to a friend who thinks baking is too hard or time-consuming - they'll be so impressed! I often put a cake in the oven just before dinner and it's out and ready to be iced by the time the dishes are done. Wait for it to cool - if you can - then ice it with this simple icing.

Recipes

• Spicy orange roast poussin
• Fennel and orange slaw
• Mandarin cake

For more fabulous recipes from Angela Casley, visit foodhub.co.nz

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