Sunshine Food

Happy Memorial Day folks, I really had no idea how big a holiday it is in the USA and its been interesting to learn about it. It also seems to mark the start of Summer in New England with people taking trips out to the Cape and the islands to kick off the season. Its been fun to see things coming to life.

Last week, Husband was involved in a conference in Orlando FL and with no particular place to be, I decided I would accompany him. The first day involved lounging by the pool with a margarita, getting some much needed warmth into my bones! After that, I was privileged enough to accompany my other half and his colleagues to see Coldplay live and boy was it incredible. We were all blown away by the professionalism of these entertainers as well as the quality of show they put on – the light effect and colours really added to the show. Stick them on your bucket list!

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What A Show!

Then it was down to the serious business – Theme Parks! I cant tell you how long I have wanted to go to Disneyworld! I mean, forever wouldn’t be an understatement! I adore Disney Movies and all things Disney so its secretly the main reason I wanted to go to Orlando! I can honestly say I was blown away by the level of detail in the Disney Parks, everyone at each of the parks is commited to making your experience the best it can be. I wish we could have spent more time in the Disney Parks.

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We also spent two days at Universal Studios and while for the most part, we both found these parks outdated, the Wizarding World of Harry Potter was certainly one of the highlights of our trip. If you are planning a trip to Orlando any time soon, I would commit one full day to this and forgo the rest of Universal, its fun but doesnt compare to Disney!

Having spent a week in 32c heat,  I was dreading being back in chilly and damp weather again! Imagine my delight to come home to full blown summer in New England (although Husband is not as enthused with the heat as I am!) This week, we have tried to explore Massachusetts a bit more, driving from Newburyport and surrounding towns in the North, to all the little towns that make up Boston’s South Shore and the edge of the Cape. Its been fun discovering new neighbourhoods as well as finding all the beach hotspots to hit up during the Summer months!

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Sunshine means mandatory beach days!

As a result, sunny, fresh food is all that has been on my mind. Today’s recipe is all about fresh citrus, aniseed and summer flavours. Its the perfect way to use up leftover roast chicken as well as bring some freshness to your lunch. The salad itself would be the perfect side dish for a BBQ or delicious on its own.

Chicken, Fennel and Orange Salad:

 

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Serves 2

Salad

  • 1 fennel bulb, top trimmed off
  • 3 medium sized oranges
  • Handful of rocket, watercress or other leaves
  • Leftover roast chicken or 1 chicken breast, roasted and shredded

Dressing

  • 1 tbsp white wine vinegar
  • 3 tbsp good quality olive oil
  • 1 tsp honey
  • salt and freshly ground pepper to taste
  1. First, make the salad dressing. Put all ingredients into a jam jar or salad shaker and shake well. Taste and adjust seasoning if necessary.
  2. Peel and segment 2 of the oranges or cut into chunks. Place in a bowl and squeeze in the juice of the remaining orange.
  3. Cut the root off the fennel bulb, cut in half the slice very thinly. I use a mandolin for this but be careful! Nothing worse than a cut from one of those bad boys!
  4. Add the fennel to the orange, stir well so that the orange juice coats the fennel.
  5. Meanwhile, shred the chicken and season.
  6. When ready to serve, add the leaves to the fennel and orange mixture, drizzle with enough dressing so the leaves are coated but not soggy.
  7. Serve the salad and top with the pieces of chicken.

 

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