Desmond & Molly Jones Mule
A wedge each of orange, lemon and lime
A sprig of mint leaves
A shot of vodka
Ginger beer - we love Bundaberg, not to sweet with a ginger buzz about it!
Put your wedges into your tumbler, mash it up with rolling pin. Keep the wedges in the glass…they help the drink marinate – if it lasts that long!
Pour in your shot of vodka and top off with ginger beer.
Swizzle it and drink!
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Chicken Salad with Watercress, Almonds and Orange
pumpkin seeds – 3 tablespoons
a little dark soy sauce
whole skinned almonds – 2 tablespoons
watercress – 50g
a large orange
cooked chicken,grilled or left over from a roast – 250g
For the dressing:
olive oil – 3 tablespoons
grain mustard – a heaped tablespoon
red wine vinegar – 2 teaspoons
Make the dressing:whisk together the olive oil, mustard and vinegar and season with salt and pepper.
Put the pumpkin seeds on a grill pan or in a non-stick frying pan and sprinkle them with soy sauce. Toast them under the grill or over a moderate heat for a couple of minutes, until they smell toasty.The soy sauce will have dried.
Toast the almonds under a hot grill or in a dry, non-stick frying pan.Do not take your eyes off them – they burn in seconds.
Wash the watercress. Peel the orange, scrupulously removing the pith under the skin with a sharp knife. Cut the orange in half, then cut each half into thin slices, catching as much of the juice as you can and tipping it in the dressing.
Put the orange slices in the dressing. Tear the chicken into large, juicy pieces, but no bigger than you want on your fork, thenadd it to the dressing. Divide the watercress between two plates, lay the chicken and orange on top and then drizzle over the dressing. Scatter over the almonds and pumpkin seeds and serve straight away.
