Photo and recipe courtesy of browniegirl http://browniegirl.wordpress.com

Ingredients:

4 ClemenGold  – washed and halved (peel if you want to but I didn’t)
60grams Light Brown Sugar
1 Fresh Bay Leaf
1 Cardamom Pod – cracked open and seeds removed
60ml Pink Port
1 Vanilla Pod
Butter (just a small cube to place on top of each half)

Method:

Preheat oven to 200C

Lightly butter an oven proof baking dish

Pack the ClemenGold halves snugly into the dish, cut side up

Grind the bay leaf, cardamom seeds and sugar together using a pestle and mortar

Split the vanilla pod, scrape out the seeds and mix them together with the sugar and spices

Sprinkle liberally over the fruit and lay the split vanilla pod on top

Drizzle over the pink port – you can use Verjuice if you don’t want to use alcohol

Place a small cube of butter on top of each half then roast, uncovered for about 15 minutes or until the tops start blackening slightly and caramelizing. The juice, port, sugar and butter will all bubble together to form a thickish sauce to serve with each portion

Serve warm with a scoop of vanilla ice cream, whipped cream, mascarpone or crème frâiche

Method:

Place the mango slices on the plate then add prawns

Add the rest of the ingredients randomly

Sprinkle over the sliced chilli and micro greens

Drizzle generously with the vinaigrette and grind over a bit of black pepper

Serve with crusty country bread to mop up the delicious juices

We enjoyed our Valentines picnic with some JC Le Roux bubbly, I dropped some fresh raspberries into each glass.

Our dessert was simple – chocolates, strawberries, blueberries and some ice cold black seedless grapes!

For the ClemenGold Vinaigrette:

90ml Extra Virgin Olive Oil
ClemenGold Zest – finely grated from ½ ClemenGold
20ml ClemenGold Juice (use the juice that you catch when you segment the ClemenGold)
15ml Lemon Juice
10ml Honey
5ml Dijon Mustard
½ Clove Garlic – crushed or finely grated
Small piece of fresh Ginger – peeled and finely grated
Few Mint Leaves – finely chopped
½ Red Chilli – deseeded and very finely chopped
½ Vanilla Bean – split and seeds scraped out
Salt Flakes and Freshly Cracked Black Pepper

Method:

Whisk all together in a small glass bowl and set aside until needed

Sexy Fig & Smoked Salmon Salad with Mozzarella & Basil

6 Black Figs
1 ClemenGold (or orange) – peeled and segmented (no pith or skin, keep the juice that runs out for the vinaigrette)
3 Radishes – finely sliced
100g Smoked Salmon – torn into ribbons
1 Mozzarella Ball – torn into pieces
Few Basil Leaves
Micro Rocket leaves
Black Pepper and Salt Flakes

Method:

Slice a cross through the figs stopping before you cut right through. Squeeze open and place on a serving plate

Weave the ribbons of salmon around and between the figs

Randomly add the torn mozzarella ball and the basil and micro greens

Drizzle generously with the vinaigrette and serve with fresh crusty country bread

For the ClemenGold Vinaigrette: 

90ml Extra Virgin Olive Oil
ClemenGold Zest – finely grated from ½ ClemenGold
20ml ClemenGold Juice (use the juice that you catch when you segment the ClemenGold)
15ml Lemon Juice
10ml Honey
5ml Dijon Mustard
½ Clove Garlic – crushed or finely grated
Small piece of fresh Ginger – peeled and finely grated
Few Mint Leaves – finely chopped
½ Red Chilli – deseeded and very finely chopped
½ Vanilla Bean – split and seeds scraped out
Salt Flakes and Freshly Cracked Black Pepper

Method:

Whisk all together in a small glass bowl and set aside until needed
 

Ingredients:

4 ClemenGolds – canned mandarins will also do
2.5ml Chinese 5 Spice Powder
15ml Brown Sugar
10ml Cornflour
Mascarpone Cheese
Wonton Wrappers (I couldn’t find any around here so settled on phyllo pastry)
Peanut Oil and Vegetable Oil – enough to cover about 2.5cm of your saucepan base

Method:

Peel and segment the fruit (catching the juice that runs out in a bowl as you do so)

Place in the bowl with the juice and add the 5 spice powder, cornflour and sugar. Mix well and set aside

Open up Wonton Wrappers (if using the phyllo pastry as I did brush melted butter on sheets and layer 3 on top of each other. Cut them out into squares

Place a small dollop (about half a teaspoon) of Mascarpone Cheese into the centre of each square or wrapper, add a teaspoon of the ClemenGold mixture then wet the edges of the pastry, fold the one corner over to the opposite corner to form half a triangle then fold over the other corners all to meet in the middle. Fix with a bit of water

Repeat with all the wrappers

Heat up some oil (I used half and half peanut and vegetable oil) in your wok or saucepan and add the wontons a couple at a time and fry until golden brown all over

Set aside on paper towel to drain while you complete the rest of them

When cool dust liberally with icing sugar and serve as is or with some vanilla ice cream

I made a yummy dipping sauce to dip my wontons into:

Mix together until dissolved:

50g Dark Brown or Muscovado Sugar
1 teaspoon Lime Juice
¼ teaspoon Five Spice Powder
Few drops Kikkomans Soy Sauce
20ml Hot Water

Serve alongside the Wontons or pour over ice cream as I did and enjoy!

These would also be delicious with a chocolate sauce to dip into!

Ingredients:

1 Rooibos Teabag
1 Green Tea Teabag
1 Fruit Infusions Teabag – I love the Twinings cranberry raspberry and elderflower mix
10ml Agave Nectar Sugar – use honey or granulated sugar if preferred
Boiling Water
6 ClemenGold – use oranges if you cant find them
Mint Leaves

Method:

Place teabags in a teapot and fill with boiling water

Leave to infuse for about 15 minutes

Remove teabags and discard – stir in the sweetener

Allow to cool to room temperature then transfer to a large jug or pitcher

Juice 5 ClemenGolds and add the juice to the tea

Thinly slice 1 ClemenGold and add to the tea

Add a few sprigs of mint

Fill the pitcher with ice and serve

If it is tea for one I keep the pitcher of tea in the fridge without the ice blocks and mint. I add a handful of ice and a sprig of mint to my glass then fill the glass with iced tea. Delicious on these hot heat-wavey Cape days!

If, like my grandsons, you prefer your iced tea a bit sweeter a wonderful idea is to pound mint leaves with some granulated sugar until fine and the sugar has turned green then stir in a teaspoon or two to each glass – very refreshing!

Ingredients:

1 roll good quality Butter Puff Pastry – thawed but still cold
2 ClemenGolds
100g butter
100g Light Brown Sugar
½ Lemon – juice only
1 Vanilla Pod – split and seeds removed with the tip of a sharp knife
2 star anise
1 Egg – lightly beaten for brushing the pastry

Method:

Wash and slice the ClemenGolds thinly (leaving the delicious peel on) and set aside

Unroll the puff pastry and, using your skillet as a measure, cut out a circle about an inch wider all round than the size of the skillet that you are using. Set aside in the fridge until needed

Place the skillet (it needs to have an oven proof handle) onto the hob over a low to moderate heat

Place the butter, sugar and lemon juice into the skillet and melt all together without stirring

Add the vanilla seeds and pod and star anise

Allow the mixture to caramelize and turn a medium golden colour giving it a bit of a shake every now and again.  Don’t allow it to go any darker than that as it can burn very easily

Remove the pan from the heat and place the ClemenGold slices in the caramel in circles, overlapping the slices slightly and placing the last one in the centre of the pan so the whole base is covered

Set aside to cool for 10 – 15 minutes

Preheat oven to 200C while the caramel is cooling

Remove puff pastry from the fridge and place it lightly over the top of the caramel in the skillet. Fold and tuck the extra bits down the sides carefully as the caramel might still be hot enough to burn your fingers

Brush lightly with the egg wash and bake on the middle shelf in the oven until the pastry is puffed up and a deliciously medium golden brown colour

Remove from the oven then place a large flat serving plate over the top of the skillet

Using oven gloves or a couple of folded dish towels hold the plate and pan tightly together and in a quick fluid motion flip them over and place plate down  on to the counter

Remove the pan – if any slices have remained behind gently lift with a spatula and place back into position on the tart

Allow to cool slightly then remove the star anise and vanilla pod and cut into wedges with a sharp knife

Serve with whipped cream, crème frâiche or ice-cream (personally I prefer the iciness of ice cream with the still slightly hot tarte tatin!)

Ingredients:
125g Lightly Salted Butter – at room temperature
60g Castor Sugar
160g Cake Flour (or all purpose flour)
25g Maizena (Corn Flour)
20g Custard Powder (the old fashioned kind not instant custard powder)
5ml ClemenGold Zest
Pinch Salt
1 fresh Bay Leaf

Method:
Preheat the oven to 170°C.
 
Line some cookie sheets with baking paper or parchment and set aside.

Grind the bay leaf together with a little bit of the sugar in a pestle and mortar then add to the rest of the sugar.

Using a mixer or wooden spoon cream together the butter and sugar until pale and fluffy.

Add the ClemenGold zest and beat in.

Sift together the flour, corn flour, custard powder  and salt then sprinkle onto the butter mixture and mix  well just until the dry ingredients are incorporated and come away from the sides of the mixing bowl.

Lightly dust a work surface with flour and turn the dough out onto the counter.

Roll out the dough with a flour dusted rolling pin about ½ – 1cm thick.

Cut out the dough into shapes with cookie cutters.

Place the shapes onto the prepared cookie sheets and bake for between 10 – 15minutes  or until very pale brown and crispy.

Sprinkle hot shortbread  with extra castor sugar and then transfer to wire racks to cool completely.

Store in an airtight container.

Package and tie with ribbon to make wonderful home baked Christmas gifts!

TIP: You can use all flour if you prefer but the secret to light crispy shortbread is to use a fine product like corn flour and custard powder.

Ingredients:

100g (½ Cup) Sugar
1 Egg
120g (½ Cup) Butter
1 ClemenGold – Finely grated zest of half  – reserve the other half zest and all the juice for the mince
280g (2 Cups) Cake Flour
5ml (1tsp) Baking Powder (level)
2.5ml (½ tsp) Freshly grated Nutmeg
2.5ml (½ tsp) Cinnamon
2.5ml (½ tsp) Vanilla Extract
500g (1 ½ Cups) Fruit Mince – warmed with the ClemenGold juice & half the zest

Method:

Preheat oven to 200C.

Grease or spray a 33x23cm baking sheet with shallow sides (or a swiss roll pan).
 
Cream butter and sugar well.

Add egg and beat in well.

Add vanilla essence and zest and beat in.

Sift flour, baking powder, salt and spices together over  the butter mixture and mix in well with the dough hook or K blade of your mixer until all the flour is incorporated.

Cut dough in half, wrap one half in cling wrap and place in the freezer  then press the other half evenly and thinly into the bottom of the prepared baking sheet.

Cover the entire surface evenly with the warmed (not hot) fruit mince.

Remove the other half of the dough from the fridge then using the large side of a grater grate it evenly over the top of the filling (you don’t have to freeze it but it grates much easier!).

Bake in the middle of the oven for 12 – 15 minutes until golden brown on top.

Remove from oven and cut, while still hot, into bars or squares with a sharp knife.

Cut around the 4 sides to release the biscuits from the pan while still hot then leave to cool in the pan before lifting out with a spatula.

Store in an airtight container.

Dust with icing sugar before placing on a serving plate…or eat as is directly from the tin like I do.

Makes 12 – 18 (depending on size) mince pies you need 500g of that delicious Fruit Mince and a batch of shortcrust pastry.

Ingredients:

• 500g Fruit Mince
• ½ ClemenGold – zest and juice
• For the shortcrust pastry
• 200g Cake Flour
• 100g very cold butter, cut up into small blocks
• 65ml castor sugar
• 2,5ml Salt
• 30+ml ice cold water (I float a few ice blocks in it to ensure that it is very cold)
• 1 Egg – beaten for egg wash

Method:

• Sift the flour and salt into a bowl, add the sugar.
• Rub in the butter cubes, using only the tips of your fingers until you have a breadcrumb consistency. (I like to use my Kenwood chef with the dough hook on medium speed for this).
• Mix in 15ml water with a knife (or the dough hook on your machine) and start bringing the pastry together (of course use your finger tips again if you don’t have a machine).
• Try to not handle the pastry too much, you want it to remain as cold as possible.
• Add a bit more water as needed until you have the right consistency to mould the pastry into a ball without it being sticky.
• Wrap the dough in some cling film and let it rest in the fridge for about an hour.
• Preheat the oven to 200°C.
• Mix the finely grated zest and juice (or you can go for 15ml brandy or rum if preferred) into the prepared fruit mince and set aside.
• Cut rounds to fit into a muffin pan. The tops of my muffin pan moulds are 70mm wide so I use an 85mm cookie cutter but any round shape from 85-100mm diameter with a sharpish cutting edge will work. Just remember the deeper your pie the more filling you may need to add!
• Cut out an equal amount of stars to fit the top of each pie.
• Place pastry rounds into the lined or greased muffin pans, fill with a heaped teaspoon of the mincemeat.
• Brush the edges with beaten egg and place the stars on top.
• Brush the tops with the egg wash then bake for about 15 minutes until golden brown.
• Remove from pans onto a wire rack to cool down a bit.
• Dust warm pies with sifted icing sugar and serve with a dollop of brandy butter, mascarpone or crème fraiche.

Difficulty: Relatively Easy
Prep time: 20 minutes over 24 hour period
Cooking time: 1 ½ – 2 hours all together

Ingredients:

16  ClemenGolds – substitute with mandarins/ naartjies if necessary
4 Star Anise
2,5cm piece of fresh Ginger – peeled and sliced thinly
4 Cardamom Pods
5ml Pink Peppercorns
1 Cinnamon Quill or 2 small Cassia Bark pieces
5ml Borax
2,5kg Granulated Sugar
Water

1 Red Chilli – seeds removed and left whole (optional but delicious).

Method:

Wash the fruit well then place them in a large deep saucepan with enough water to cover, add the borax.

Bring to the boil and boil until the ClemenGolds are tender when tested with a cocktail stick or cake tester (they must still be whole and not breaking apart at this stage).

Drain the fruit in a colander, discard the water then place back into the washed saucepan covered by fresh cold water overnight.

Next morning drain the ClemenGolds then cut each one in half and squeeze each half very gently and slightly to remove some of the juice inside (just a little squeeze is enough).

Place the sugar in a large saucepan together with the spices and 1,5 liters water over a medium heat stirring until all the sugar has dissolved completely.

Bring to a rapid boil then, using a slotted spoon, add the fruit halves to the rapidly boiling water.

Bring back to a fairly rapid boil then continue to boil until the syrup thickens and the fruit turns translucent…might take up to 1 ½ hours, start testing on a frozen saucer after 45 minutes or so. It needs to be a thick heavy syrup. Please remember to remove the saucepan from the heat while testing otherwise you could overcook your preserve.

Watch the boiling process carefully as this does boil over quite easily…a very large deep saucepan is ideal for this.

Remove any scum that forms on the surface just before the boiling process is completed.

Bottle immediately in hot sterilized jars and seal.