Mum and Dad are in New Zealand at the moment, where Dad is on a jolly invitational lectureship, wowing the Kiwis, no doubt, in all matters mathematical philosophy and logic. Mum seems to be settling in too, in a whirl of coffee mornings, farmers markets and local Sauvignon. I think she’ll take to retirement quite well.
It’s a bit strange actually, as after years of me being the one who was relatively far away in Italy, Switzerland and latterly the Bahamas, now they’re on the other side of the planet. Of course, thanks to the wonders of Skype et al., communicating is just the same apart from the killer time difference, but it hasn’t stopped me feeling a bit blubby and homesick. Surely all parents are meant to stay in one place and not gad around the world Having Fun.
So I suppose home was on my mind when I remembered this salad that Mum did lots when I was growing up. I had some leftover chicken from some abortive chicken and leek crepes that I wanted to cook (it is officially impossible to cook pancakes in a frying-pan that couldn’t knock out a burglar). The salad is about a million times better with left-over roast chicken of course, but if you only have skinless chicken breasts, I’ve given a suggestion to make them taste a bit nicer. Add this to some absolutely perfect Florida oranges, a bunch of fresh garden greens and some slivered almonds and you have a light lunch, packed with protein, vitamins and almonds, a certified superfood. I suppose if you were to analyse the flavours it’s got Morocco and Sicily in there, but for me it tastes of home.
Chicken, orange and almond salad
Serves 2
- 2 large chicken breasts, prepared as below and shredded, or 2 good handfuls of leftover roast chicken
- 2 or 3 large, juicy Florida navel oranges
- A bunch of dandelion greens, washed and torn up
- 4 tbsps slivered almonds
- 1 tbsp olive oil, or a vinaigrette of your choice
Peel the oranges and try to remove any obvious chunks of white pith. Slice them horizontally so that each slice is a perfect round of segment cross-sections. In a mixing bowl, combine the orange, shredded chicken, greens and almonds with the olive oil or dressing, tossing gently to coat. Now arrange on two plates and eat, with some crusty bread on the side for the juices.
To make something out of supermarket chicken:
Heat enough milk to cover the chicken in a small saucepan with half an onion, a scrubbed carrot broken into pieces, a stick of celery, a bay leaf and a couple of peppercorns. Bring to a gentle simmer then add the whole chicken breasts and cook for about 20-25 minutes, depending on size. Use the poaching milk to make a bechamel sauce for crepes, a chicken pie or for incredibly tasty creamed spinach.
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