Clementine Vanilla Porridge With Citrus Salsa Recipes

CLEMENTINE & VANILLA PORRIDGE WITH CITRUS SALSA

Steps:

• Peel the clementines, then finely chop 1 tbsp of the peel. Put the peel in a large bowl with the vanilla, oats and 800ml water. Cover and set aside to soak overnight.
• To make the salsa, chop the clementines and mix in a bowl with the grapefruit and mint leaves. Cover and chill.
• The next morning, tip the porridge into a pan and cook until bubbling and thick.
• If you're following our Healthy Diet Plan, pour half of the porridge into two bowls and tip the remainder into a container ready to chill, topped with half the salsa, seeds and nuts. Divide the other half of the salsa between the two bowls of porridge along with half the yogurt. Scatter with the remaining nuts and seeds. The leftover porridge can be reheated the next day with a splash of water. Top with the remaining salsa and yogurt.

VANILLA-CITRUS BISCOTTI

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Melt the butter in a large microwave-safe bowl in the microwave. Whisk in the granulated sugar and eggs until smooth; whisk in the grapefruit and lemon zest. Stir in the flour mixture with a rubber spatula until just combined, then stir in the orange peel.
• Divide the dough in half. Shape each piece into an 8-inch log about 2 inches wide on the prepared pan. Bake until golden, about 25 minutes. Let cool 10 minutes on the pan.
• Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the same pan. Bake, rotating the pan once, until the cookies are dry, 30 to 35 minutes. Let cool completely on the pan.
• Make the glaze: Heat the butter and vanilla pod and seeds in a skillet over medium heat until the butter sizzles, 1 to 2 minutes. Let cool slightly, then strain into a bowl. Whisk in the confectioners' sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon cream if needed. Transfer to a small resealable plastic bag, snip a corner and pipe on the biscotti. Sprinkle with nonpareils. Let set, about 45 minutes.

CITRUS-VANILLA SALAD

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

CHICKEN PAILLARDS WITH CLEMENTINE SALSA

Steps:

• Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
• Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

CITRUS SALSA

Steps:

• Peel, section and chop the grapefruit and orange; place in a medium bowl.
• Seed and dice the tomato, green pepper and jalapeno; add to the fruit.
• Dice the red onion and cilantro; add to the bowl.
• Add the sugar and salt to the the salsa ingredients.
• Stir to combine.
• Drain juice before serving.
• Serve with tortilla chips.
• Also good as a condiment with grilled chicken or pork.