because gluten-free food doesn't have to be rubbish

Not very British

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I thought about making something that was red, white and blue. And debated over a truly British dish, one that celebrates the English, Scottish, Welsh and Irish. I ummed and ahhed and then decided I don’t give a damn anyway, judging by most weddings in that family it’ll fall apart soon enough, and besides, surely I should be more focused on the weddings of my nearest and dearest, who I actually care about and don’t have such sticky-out ears or terribly vapid grins. So here is my royal wedding celebration dish, and not British at all (except for the potatoes, and well, I suppose chicken is quite a British food). This is perfect for a dinner party, or probably even a wedding; most of the prep can be done in advance. All you have to do on the day is turn the oven on, cook up the potatoes and serve. Fit for a (future) queen, or even someone you know.

Orange and mustard chicken
From Purple Citrus and Sweet Perfume


Zest of 1 orange
1 1/2 teaspoons wholegrain mustard
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons white wine vinegar
90ml orange juice
4 chicken breasts
2 tablespoons light olive oil

2 oranges, supremed
1 avocado, diced
200g green beans, trimmed and blanched
100g spicy leaves (I used a mixture of rocket and watercress)

Zest of 1 orange
1 1/2 teaspoons wholegrain mustard
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons white wine vinegar
4 tablespoons orange juice

1. To make the marinade whisk together the orange zest, mustard, sugar, vinegar and orange juice in a large bowl. Lay the chicken breasts in the bowl, fully submerged in the marinade and leave in the fridge overnight.

2. Remove the chicken from the marinade and lay in a large baking dish. Sprinkle with coarse salt and drizzle with a couple of tablespoons of light olive oil. Bake the chicken in the oven for 25-30 minutes, or until cooked through. Remove the chicken from the oven halfway through baking and baste with the juices in the dish, before returning to the oven to finish cooking.

3. To prepare the salad supreme the oranges. Dice the avocado, chop the green beans and toss in a large bowl with the salad leaves.

4. Whisk together all the ingredients for the dressing. Pour this over the salad, toss together, and arrange the salad on the plates.

5. Serve the chicken alongside the salad, with buttered new potatoes.

Serves 4. I served this with Poacher’s Blend white wine, a sauvignon blanc with a splash of riesling which balanced the slight heat from the mustard very well.


Written by guffblog

29th April 2011 at 18:57

Posted in Main courses

Tagged with , , , ,

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