apple skin tisane

I have recently been trying to make a conscious effort lower the amount of waste coming out of our kitchen, I generally hate to throw anything away as it is but I have been thinking a bit about sustainability and ecofriendly-ness and I found an awesome way of using the apple peel left over from my tart; apple skin tea.

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I know that the name doesn’t make it sound like the greatest thing, but it was actually really good, and so easy to make! Essentially it is equal parts apple skin and water, then flavoured with anything you like; a vanilla pod, a cinnamon stick, you could even add dried citrus zest for a sweet, fruitier flavour.

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Just add the ingredients into a pot, bring to the boil and simmer for about 30 minutes before draining the apple skins out. You will be left with a soft pink liquid which you can drink hot as a tisane tea, cold as a juice or even reduce it down to use as a cocktail flavouring. Or you could do as the French do and add it to a coup de champagne and make an apple kir royal.

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pimm’s coq-tail

You may have noticed that in part of my orange themed week, it is also a little bit Ottolenghi-themed. And this post is going to be no exception.

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tangelo and pimm’s roast chicken

I have liberally adapted this recipe to fall in line with some flavours and ingredients that I like, and also things that I had readily available at the time, so if you are thinking of making it, feel free to adapt it liberally also. The orginal recipe uses arak but because I am not actually in Israel, I used Pimm’s which worked well because the flavours of Pimm’s are well suited to combine with citrus.

There are two sections of this recipe, for the marinade you will need:
50ml of Pimm’s or other aperitif alcohol
a few spoonfuls of orange or lemon juice
1 tablespoon of wholegrain mustard
1 tablespoon of brown sugar, white sugar or honey
a large gulp of olive oil
salt
pepper
turmeric
cinnamon
thyme
crushed fennel and caraway seeds

Combine these ingredients with eight small sliced tangelos and then coat four chicken thighs or legs (bone and skin inclusive) and leave for as long as possible. If you are preparing this meal well in advance, like I did, freeze the marinated chicken.

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If you are preparing it they day-of, or have thawed the frozen chicken, move the mixture to a large roasting dish and add a handful of almonds and enough root vegetables for your dinner party. I used potatoes, but you can use fennel bulbs, onions, sweet potato or parsnips.

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Bake at 220°C for 45 minutes, the natural fruit sugar in the tangelos will have caramelized and given them a lovely sweet flavours, which will have been absorbed by the chicken and the vegetables, and because they are thinly sliced they will have crisped up beautifully.

Drain any juice that hasn’t evaporated or been absorbed and simmer in a pot until it reduces sufficiently. If there is a lot, mix a teaspoon of cornflour with a bit of water and add to the juice to thicken it up.

Garnish with chopped parsley and eat it hot or serve it cold at an afternoon or early evening picnic.

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