Endive and Mandarin Salad
2 heads of California endive, bottoms trimmed off and leaves separated
2 Tudsbury Mandarins, peeled and then sliced cross-wise
1-2 oz. crumbled goat cheese
2-4 tablespoons minced parsley
1. Arrange endive leaves on two plates, then top with Mandarins, crumbled goat cheese, and parsley.
2. Drizzle olive oil over the salad before serving.
Crock Pot Mandarin Chicken Recipe
4 Chicken Breasts
4 Tudsbury Mandarins Crushed
1 Jar of Pineapple Preserves
1 Tablespoon of Lemon Juice
Red Pepper Flakes
Set your crock pot to low. Salt and Pepper Each Chicken Breast and Place Into the crock pot. Pour in Sauce and Preserves. Cover and Cook for 6 - 8 hours on low. Transfer chicken to serving platter, squeeze lemon juice on each chicken breast. Sprinkle Red Pepper Flakes
Mandarin, Soy, Ginger and Garlic Chicken
2 small chicken breasts (yield ½ pound), cut into bite-sized chunks
5 dried red chilies (cut into 1 ½-inch length pieces, seeded and soaked in warm water)
zest from 3 Tudsbury Mandarins (yield 1 teaspoon)
2 cloves garlic, minced
1 inch piece of ginger, minced
1 stalk scallion
2 teaspoons canola oil
1 quart canola oil for deep frying
juice from 3 Tudsbury Mandarins (yield ¼ juice)
3 tablespoons chicken stock
1 tablespoon soy sauce
1 tablespoon unseasoned rice wine vinegar
½ teaspoon sesame oil
1 tablespoon + 1 teaspoon granulated sugar
1/8 teaspoon ground white pepper
1 teaspoon corn starch
Salt to taste
½ cup water
2 ounces all-purpose flour
1 ounce corn starch
½ teaspoon baking soda
1 teaspoon canola oil
½ teaspoon kosher salt
Mix the orange sauce ingredients and set aside.
Mix the frying batter and dip the chicken meat into the batter. Heat up a 5-quart pot with 1 quart canola oil. When the cooking oil reaches 350˚F (gauge with a candy thermometer), drop the chicken pieces, one at a time, into the oil, and deep fry them until they turn golden brown or crispy, about 2 minutes. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
In a wok or 10” skillet, add 2 teaspoons of canola oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by adding in the minced Mandarin zest, then the chicken. Quickly stir the chicken around before adding the Mandarin sauce mixture. Continue to stir-fry until the sauce thickens. Dish out, garnish with the scallion threads and serve immediately.