After 45 minutes, or even an hour, you should be left with a very squidgy, soft orange pulp. Put this in a blender along with the honey, garlic, olive oil and a little salt and pepper. Blitz until you have a runny and puréed marmalade-like dressing.
You can steam-fry the chicken by simply heating a few drops of olive oil in a frying pan, adding the chicken and letting a few bits brown then, instead of adding more oil, add a few splashes of water. You’ll have chicken that’s pale and uninteresting looking, but after about five minutes, when you feel it’s nearly cooked through, add a few tablespoons of the orange sauce. The honey/agave will help it to colour a bit. Cook thoroughly and then set aside to cool.
Slice the fennel and toss it with the lemon juice, salt and herbs. Add some more olive oil if necessary. Mix with the chicken and add more orange dressing or olive oil or lemon juice.
It is quite a sharp, bitter salad. You can always bulk it out with more greens. Use the orange dressing to marinate or glaze chicken or fish in bitter salads.
LIME AND COCONUT ICE CREAM
Serves 8-10 as just a little taster
60g desiccated coconut
300ml full-fat milk
400ml tin coconut milk
Zest and juice of 4 limes
5 egg yolks
180g caster sugar
300ml cream, lightly whipped
A few mangoes to serve, sliced
Bring the desiccated coconut, full-fat milk, and coconut milk to the boil in a medium-sized saucepan. Set aside. Beat the egg yolks and sugar together until pale and fluffy. Add a good ladleful of the hot coconut mixture to the beaten egg yolks. Then mix well and add some more hot milk. Then transfer this back to the saucepan and gently heat so that the mixture thickens up enough to coat the back of a spoon. Don’t let it boil or it may curdle. Keep an eye on it and take your time. If you are worried that a few bits may have scrambled, you can always sieve this out.
Allow the mixture to cool down, and when close enough to room temperature, fold in the whipped cream, lime juice and lime zest. Put it in bowl that can go in the freezer and freeze it. After an hour or two, you can take it out and give it a stir and a mash with a fork so that it breaks up the ice crystals and keeps the zest evenly distributed. Freeze for a few more hours and serve with slices of mango.
Nutritionist Susan Jane White will be doing a demo and talk in our restaurant in Brown Thomas in Dublin on January 24th at 7pm. Tickets are €20 and will include a super food dinner, juices, a demo and a talk. Please email firstname.lastname@example.org for tickets.