I don't remember eating kumquats in Aust, so my first experience was here. They were preserved ones in a sugar syrup and for some reason were really bitter - like medicine!Two weeks ago I bought fresh ones and was surprised to find you can eat them whole, skin and all. They tasted exactly like oranges. I've been told the nutrients in citrus are in the skin, so eating the skin is good for you :)
I was trying to think of something nice to cook that would suit the freshness of the kinkan and decided to match them with chicken sasami and macadamia nuts (for saltiness and crunch).Chicken Sasami with Kinkan and Macadamia Nuts
1. Heat a little olive oil in a non-stick pan, with a few leaves of rosemary, until the oil is fragrant.
2. While the oil is heating, pound chicken sasami (tenderloins) to about 1cm thickness.
3. Cook the chicken on one side, until just golden. (Don't overcook.)
4. Turn the chicken over and repeat.
5. Top with crumbled macadamia nuts and slices of kinkan.
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