April was supposed to be cumquat month

With all good intentions I wrote my monthly challenge list & published it here for everyone to see. My new years resolution was to pick a seasonal fruit or vegetable that I don’t usually use & make a family friendly dish with it.

January was off to a great start with fresh chives. February wasn’t too bad with eggplant. March was a bit more difficult with figs. However, April yielded nothing for cumquats!! I couldn’t find any, let alone develop a recipe I was happy to publish here.

I didn’t want to admit complete defeat so I decided to see how substituting mandarines would be into a recipe I planned on using for cumquats. I made a spice rubbed chicken dish with a mandarin & lemongrass sauce for lunch. It was very loosely based on a Martha Stewart recipe that you can find here. I think I got onto too much of a “substitution” roll & eventually my dish was nothing like Martha’s!

What my toddler did like was using a light rub of ground coriander & turmeric on the chicken thigh (let that sit in the fridge for at least an hour before pan frying it).

The mandarin lemongrass dressing was not loved by my daughter but she did eat rice and chicken that had some lightly drizzled on it. My version cut out lots of the sugar, strained out all of the mandarin and I added a teaspoon of soy sauce. It would make a healthy substitute for a greasy take-away lemon chicken. The citrus pairing with chicken was ok but I know it’s not a pairing we often have in our household.

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Pan fried chicken thigh, rice & a mandarin lemongrass dressing

On the other hand, a big hit today was my pumpkin & sultana scones. I like to make my scones a bit more moist than most & bake them in a large circular slab. This way you can’t dry them out too much of you leave them to bake too long. You also get wedges of scone which means that you can serve to the size of your appetite. Savoury & sweet scones are great to use up left-overs & then freeze for after school snacks (see my post about afternoon snacks here!)

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Play with Food : Pumpkin & Sultana Scone

I have been wanting to hone my scone recipe because I think it serves as a great base for some poached fruit & ricotta. I was hoping I could feature a poached cumquat recipe here this month to enjoy with scones. Oh well! If I see them available later on in the season, expect to see a belated post!

Happy Eating!
Simone

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