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O R A N G E , C R A N B E R RY
& P I S TA C H I O Q U I N O A
Serves 4 as a side
• Ingredients
4 oranges, halved
200 g (1 cup) quinoa
1 teaspoon sea salt
65 g (1/3 cup) dried cranberries
75 g (½ cup) pistachio kernels,
roughly chopped
1 green onion, thinly sliced
• Directions
1. Using the juicer, squeeze oranges into
a jug to make 2 cups (500 ml) juice.
2. Transfer juice to a saucepan and stir in
quinoa and salt. Bring to the boil over
high heat. Reduce heat to low. Cover
and let simmer for 10 minutes. Stir in
cranberries. Cover and let simmer for
a further 10 minutes. Remove from
heat and set aside for 5 minutes or
until all liquid has been absorbed.
3. Stir in pistachios and onion. Toss to
combine.
4. Serve warm with chargrilled or pan-
seared chicken, lamb or beef.
56
O R A N G E & G I N G E R
C H I C K E N W I N G S
Serves 4
• Ingredients
2 oranges
90 g (¼ cup) honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2 cm large piece of ginger, peeled
and finely chopped
1,2 kg chicken drumettes and
wingettes
Thinly sliced green onion and
toasted sesame seeds
• Directions
1. Grate the rind of 1 orange. Cut or-
anges in half. Use the juicer to
squeeze the juice into a jug. Transfer
to a bowl. Add honey, brown sugar,
soy sauce and ginger; stir until com-
bined. Add chicken pieces and toss to
completely coat the chicken pieces in
marinade.
2. Preheat the oven to 210°C no fan
(190°C fan-forced). Line a large 1½
cm deep baking tray, first with foil
and then with non-stick baking paper.
3. Place chicken in the baking tray. Pour
over the remaining marinade. Roast
for 45 minutes, turning the chicken
pieces every 15 minutes until they are
golden brown and cooked through.
4. Arrange on a serving tray. Garnish
with thinly sliced onion pieces and
sesame seeds.
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