Maple Orange Chicken Thighs
Ingredients:
4 boneless, skinless, chicken thighs
1 1/2 tbsp Blood Orange Olive Oil
1 tbsp fresh thyme
3/4 tbsp salt
1/4 fresh ground black peper
1/2cc Bourbon Maple Balsamic Vineagar
1 tbsp brown sugar
1 tbsp soy sauce
4 garlic cloves, minced
1 tbsp corn starch
1 tbsp Dijon mustard
1/2 tsp grated orange zest
Juice of half an orange
Method
1. Preheat oven to 425f. Prepare a baking sheet with parchment paper.
2. In a pot, over a medium high heat whisk together Maple Bourbon Balsamic, brown sugar, soy sauce, garlic, corn starch, mustard and orange juice. Take care to mix the soy sauce and corn flour well to avoid lumps.
3. Boil for 1 minute, then simmer for 8 minutes. The idea is to intensify the flavours. Set aside and stir in orange zest.
Coat chicken with Blood Orange Olive Oil, salt & pepper and fresh thyme. Sear three minutes each side in medium hot frying pan.
4. Remove from heat and coat chicken with sauce. Place on baking sheet and cook in oven for 12-15 minutes till reaches internal temperature of 165f. Baste half way through to avoid it drying out. Serve with remaining glaze.
Truffled Cauliflower Gratin
Ingredients
I large cauliflower
3 tbsp unsalted butter
2 tsp White Truffle Infused Olive Oil
3 tbsp all-prupose flour
1 cup hot milk
1 cup half & half
1/2 tsp freshly ground black pepper
1/2 cup of freshly grated Gruyere, divided.
1/2 cup freshly grated parmas
1/4 cup fresh bread crumbs mixed with panko
Kosher salt and pepper to taste
Method
Preheat oven to 375f
Sprinkle florets with salt, steam for eight minutes
Heat the milk and half & half until just hot
Melt 2 tbsp butter in a heavy pan
Whisk in flour till light brown – about 2-3 mins
Add to milk/cream mixture, 1 tsp salt, the pepper 1 tsp white truffle oil, all the parmasan and half the Gruyere
Butter a shallow casserole dish
Place drained cauliflower in the dish and pour the sauce over evenly
Combine remaining butter with remaining white truffle oil and toss with the bread crumb panko mix and the remaining Gruyere and spread on top. Salt & pepper to taste.
Bake 25-30 mins until golden brown and bubbling.
Roasted Blood Orange and Pomegranate Beet Salad
Ingredients
4 large beets
1tbs EVOO
1/2 cup of goat or feta cheese or both
2-3 tbsp toasted sunflower seeds or sliced almonds
Baby spinnach
1/4 cup Pomegranate Dark Balsamic
1/4 cup Blood Orange Olive Oil
salt & pepper
Method
Heat oven to 375f
Wash beets, trim ends, place in foil, drizle with EVOO and salt, seal foil and bake for an hour or till fork tender.
Now the peel should just rub off (use gloves)
Slice beets and add to spinnach and cheese, reserving some for topping
Whisk Pomegranate Dark Balsamic, Blood Orange Olive Oil and salt & pepper.
Pour over beets and toss together
Top with remaining cheese(s) sunflower seeds and or sliced almonds.
