Tamarind paste may be an ingredient you are unfamiliar with but you will probably have tasted it in Asian or Indian cooking. The flavor by itself is sour so many recipes use some sort of sweetness as a counterbalance – in this case freshly squeezed orange juice zest. Tamarind paste is easily found in Asian or Indian food stores or online if it is not stocked in your local supermarket. This dish goes well with brown rice.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large skinless chicken breasts – cut into bite size pieces
1 onion – chopped
2 large cloves of garlic – grated
1 x 2 inch piece of ginger – grated
1 tsp. turmeric
1 can of lite coconut milk
1 1/2 tbsp. tamarind paste
2 tbsp. freshly squeezed orange juice
Zest of half and orange
Cilantro – finely chopped (enough for sprinkling over the top)
Heat oil in a cast iron casserole dish and when sizzling add the onion and let it just start to brown before adding the garlic, ginger and turmeric. Cook for a few minutes until you can smell the ginger then add the pieces of chicken and lightly brown.
Then stir in first the tamarind paste followed by the orange juice and zest and the coconut milk.
Bring to a boil, then turn down the heat and simmer for 40 minutes.
Sprinkle with cilantro.
This is a cake full of surprises. It has no frosting or filling and looks rather understated except for the sprinkling of confectioner’s sugar over the top. But it is moist as can be and oozes with citrus flavor due to the orange, lemon, lime syrup which as been slowly poured over it. It can be served as a dessert but a slice would be wonderful for afternoon tea. Can be served warm or cold.
Tip – because top of cake is moist the confectioner’s sugar should be sprinkled over at last minute
1 cup of water
1 cup of sugar
Juice of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange
Bring water and sugar mixture to a boil.
Boil, stirring frequently, for around 15 minutes to reduce until it is slightly syrupy (it will not go thickly syrupy)
Canola oil for greasing a 9 inch cake tin and circle of parchment paper used to line the bottom of the cake tin.
4 x eggs – separated
Zest of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange
1/2 cup of sugar – split into 2 x 1/4 cups as it is used for 2 different purposes
1 1/2 cups ground almonds
1 tsp. baking powder
Pinch of salt
Mix egg yolks, 1/4 cup of sugar and zest together in a food processor.
Add ground almonds, baking powder and salt to egg mixture.
Beat egg whites until stiff, then add 1/4 cup of sugar a little at a time.
Fold egg whites mixture into ground almond mixture a spoonful at a time.
Put mixture into cake tin and cook at 350 degrees for 35 minutes (check cake at 15 minutes and cover loosely with aluminum foil if it is going too brown).
Turn cake out onto a rack to cool a little bit.
When still warm place cake on a flat plate, prick all over with a fork to make holes for the syrup to enter the cake, then spoon the syrup over the cake until it is saturated taking care to moisten the sides too. Serve any leftover syrup as a sauce.
Chicken often needs a sauce or herbs or a good gravy to make it less bland and because I poached the chicken in the citrus juices it was also very moist. At the end of cooking some of the juices were added to a honey and soy sauce mixture and then poured over the chicken.
Pre-heat oven to 350 degrees
2 chicken breasts
1 tbsp. olive oil
Juice of 1 orange
Juice of half a lemon
Juice of half a lime
Salt and freshly ground black pepper
1 tbsp. gluten free soy sauce
1 tbsp. honey
Tear off a piece of aluminum foil big enough to wrap the chicken breasts in and put it in a roasting pan. Place chicken breasts on top and pour over the oil followed by the various juices then season well. Wrap the chicken breasts well in the foil ensuring that none of the juice escapes.
Cook for 45 minutes, basting every 15 minutes.
When cooked remove the chicken, cut into slices and place on a warm plate.
For the sauce mix the honey and soy sauce together then add 2 tbsp. of the citrus juice that the chicken was cooked in.