Menindee is the Aboriginal word for Great Lakes... and that, amongst other natural wonders, is what I found on my second visit to Tandou orchard to help my friends pick and pack their oranges.
I serve my blood orange marmalade on sourdough toast with lashings of butter in both my Cammeray and Double Bay stores. Pots of the liquid gold are also available for purchase.
Salad of Grilled Witlof, Orange, Chicken and Walnuts
4 chicken breasts, skin on
10 sage leaves
1 clove of garlic (peeled and minced)
2 tablespoons olive oil
1 orange (juice and zest) - Aussie grown
1 orange (peeled, pips removed, and sliced) - Aussie grown
100g toasted walnuts
Cut into 4 length ways
1 tablespoon olive oil
2 teaspoons runny honey
Marinate chicken for 2 hours in garlic, sage and olive oil.
Heat frypan on a medium to high heat.
Cook chicken skin side down for 4 minutes or until caramelised.
Turn and cook for a further 4 minutes, then rest.
Heat grill, line baking dish with baking paper and place witlof in with a dot of butter. Drizzle with olive oil and honey, and season with salt and freshly ground black pepper. Grill for 5 minutes or until caramelised.
To assemble salad, place orange slices on a nice white platter, arrange caramelised witlof, sliced chicken, toasted walnuts and drizzle with cooking juices.