Recipe of the Month

Honey & Orange Glazed Chicken

Great served with baked potatoes and a light garden salad

4 Boneless Skinless Chicken Breasts
1 Tbsp sunflower oil
4 scallions, chopped
1 garlic clove, crushed
3 Tbsp honey
4 Tbsp orange juice
1 orange, peeled and segmented
2 Tbsp soy sauce
Fresh Parsley to garnish

Preheat the oven to 375°. Place the chicken breasts in a single layer in a shallow roasting pan and set aside.

Heat the sunflower oil in a small saucepan, and gently fry the scallions and garlic for about 2 minutes until softened but not browned. Add the honey, orange juice, orange segments and soy sauce to the pan, stirring well, and cook until the honey has completely dissolved.

Pour the sauce over the chicken and bake, uncovered, for about 45 minutes, basting once or twice until the chicken is cooked. Check by piercing with the point of a knife, the juices should run clear. Garnish with lemon balm or flat leaf parsley.

** For a slightly spicier version, substitute the same amount of honey mustard instead of the honey.

Grilled Salmon with Fennel

4 Boneless Skinless Salmon Filets
Juice of 1 lemon
3 Tbsp chopped fresh fennel, or the green feathery leaves from the top of a fennel bulb
1 tsp fennel seeds
3 Tbsp olive oil
salt and pepper
lemon wedges for garnish

Combine the lemon juice, chopped fennel and fennel seeds with the olive oil in a bowl. Add the salmon steaks, turning them to coat with the marinade. Sprinkle sparingly with salt & pepper. Cover and place in the fridge. Allow to marinate for about 2 hours.

Preheat the broiler. Arrange the salmon in one layer on a broiler pan or shallow baking pan. Broil about 4 inches from the broiler element for 3-4 minutes.

Turn the steaks over and spoon on the remaining marinade. Broil 3-4 minutes or until the edges begin to brown. Serve hot with lemon wedges as garnish.