Citrus: Recipes That Celebrate the Sour and the Sweet by Catherine Phipps explores the myriad uses of oranges and lemons, and all things in between. Catherine starts off with a glossary of the types of citrus along with drying and preserving instructions.

Once we are educated on the world of sour and sweet, over 150 recipes for vibrant and approachable dishes are shared. Recipes include a Sprouting Broccoli with Blood Orange Hollandaise, Fennel and Lemon Dauphinoise, and an Orange and a Ginger Butter Shortbread that I wish I had sitting on a plate waiting to be devoured after I finish this article.  

The photos explode with color and Catherine provides detailed and easy-to-follow instructions. A few weeks ago, I made the Tonkatsu with Yuzu Coleslaw and Ponzu - and while there is a laundry list of ingredients it was one of the best Tonkatsu I have made to date. I take a great deal of photos of my food but if they don't pass the will Marc approve litmus test, I don't share them - for nothing is as acidic as my friend when he doesn't like a photo. That evening it was getting dark with an approaching storm and frankly sometimes I just don't want to style dinner - sometimes it is just enough to make it and enjoy it - especially if it is late. When you see photos on my timeline, it usually means I was able to cook early and no one was home or in my vicinity - allowing me to take a photo without male hands reaching into the dish.

I have plans to make the Szechuan Peppercorn and Orange Beef and Sautéed Chicken Thighs with Lemon, Mustard and Basil as well. I have been planning to make the staff at my son's school a tray of cinnamon rolls and I they will be the Orange, Pecan and Cinnamon Rolls from this book - one of the ingredients is bourbon - if anyone deserves bourbon it's a teacher. 

Catherine's book hits all the notes for me with a balance of approachable recipes and those that will involve some time committment but are rewarding, vibrant and delicious. 

Special thanks to Quadrille for sharing the Mandarin Chicken with Giant Couscous and Charred Broccoli recipe below. It could be dinner tonight! Head over to our contest page and be sure to enter our giveaway for a copy of this book.

 

Mandarin Chicken with Giant Couscous and Charred Broccoli

A family favourite, and easy enough for a simple midweek supper. If you can start marinating the chicken first thing in the morning, ready to cook at night, that is ideal; otherwise just a few minutes while the onions are cooking will be enough to help the flavours along.
 
Serves 4
 
2 onions, peeled and cut into thin wedges
2 tbsp olive oil
8-10 chicken thighs, bone in and skin on
Finely grated zest and juice of 3 mandarins
Finely grated zest and juice of 1 lime or 1/2 lemon
2 garlic cloves, finely chopped
A few sprigs of thyme or rosemary
100ml / 7 tbsp vermouth
Sea salt and freshly ground black pepper
 
For the couscous
 
1 head of broccoli, cut into small florets, rinsed and drained
2 tbsp olive oil
Finely grated zest of 1 lemon
1 red chilli, finely chopped
200g / 1 1/3 cups giant couscous
500ml / 2 cups plus 1 tbsp water or chicken stock
50g / 2/3 cup flaked (slivered) or nibbed almonds, lightly toasted

Variation
 
You don't have to make this with giant couscous - a quick couscous, rice or some potatoes would be just as good.
 
Preheat the oven to 200ºC/400ºF/Gas mark 6. Put the onions in the base of a roasting tin and drizzle over a tablespoon of the olive oil. Add a splash of water to the tin and roast in the oven for 10 minutes.
 
Put the chicken thighs in a bowl and season well with salt and pepper. Rub in the mandarin and lime or lemon zests.
 
Remove the tin from the oven and give the onions a good stir - they should be well on their way to softening with very little colour. Sprinkle over the garlic, making sure most of it falls in the centre of the tin, then add the thyme or rosemary.
Arrange the chicken thighs over the onions. Whisk the vermouth with the citrus juices then pour this around the chicken. Drizzle over the remaining olive oil. Roast in the oven for 45 minutes, until the chicken is cooked through with a crisp golden skin and the liquid is syrupy.
 
Meanwhile, make the couscous. Toss the broccoli florets with a tablespoon of the oil. Arrange on a baking tray and sprinkle with salt, the lemon zest and chilli. Put in the oven, below the chicken, preferably with some space in between the two, and roast for 20 minutes. Remove from the oven - it should be lightly charred.
To cook the couscous, heat the remaining olive oil in a saucepan. Add the couscous and toast for a few minutes. Pour in the water or stock and cook gently, stirring, until all the liquid is absorbed and the couscous is soft, about 15 minutes. Check regularly and add a little more liquid if necessary towards the end if the couscous isn't yet done.
 
Toss the couscous with the broccoli and the almonds. Serve with the chicken, with the citrusy sauce and onions spooned over.

Recipe excerpted with permission from Citrus by Catherine Phipps, published by Quadrille April 2017, RRP $29.99 hardcover.

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