BURSTING WITH FLAVOUR

Juicy, sweet, packed full of vitamin C and easy to peel, ClemenGold mandarins are the sunshine fruit that will brighten up any dish

STICKY CLEMENGOLD, CHILLI AND GINGER CHICKEN WINGS Serves 6

15ml (1 tbsp) ClemenGold zest 10ml (2 tsp) ginger, finely grated 3 cloves garlic, finely chopped 1 green chilli, finely chopped 125ml (½ cup) ClemenGold juice 80ml (1/3 cup) runny honey

45ml (3 tbsp) soy sauce

45ml (3 tbsp) olive oil

20ml (4 tsp) lime juice

20ml (4 tsp) tahini paste

1.6kg chicken wings, trimmed Salt and pepper

Whisk the first 10 ingredients together. Pour over wings and toss to combine. Cover and refrigerate for 30 minutes or overnight.

Preheat the oven to 220°C and spray a large baking tray. Remove the wings from the sauce, arrange on the tray and roast for 15 minutes. Turn over and roast for a further 10 minutes or until cooked through. Season.

CLEMENGOLD, CUCUMBER AND JALAPEÑO GIN & TONIC Makes 6

2 cucumbers, peeled and chopped 12 ClemenGolds, peeled and chopped 60ml (¼ cup) lime juice 125ml (½ cup) ClemenGold Gin

1 jalapeño pepper, thinly sliced

500ml (2 cups) tonic water

To serve:

Ice, 2 ClemenGolds and 2 limes, thinly sliced

Blend cucumber and ClemenGolds until smooth. Strain and combine with lime juice, gin and jalapeño. Cover and refrigerate for 10 minutes.

Fill each glass with ice, add ClemenGold and lime slices. Top with the gin mixture and fill it up with tonic water. CLEMENGOLD JELLY COOKIE BARS

Makes 15 Base:

200g ground almonds (almond flour) 200g ginger biscuits

10ml (2 tsp) ClemenGold zest

90ml coconut oil, melted

Vanilla layer:

45ml (3 tbsp) water

10ml ( 2 tsp) powdered gelatine

500ml plain low-fat yoghurt

80ml (1/3 cup) runny honey

100g sugar-free instant vanilla pudding 250ml (1 cup) milk

ClemenGold jelly:

500ml (2 cups) ClemenGold juice

15ml (1 tbsp) runny honey

5ml (1 tsp) lemon juice

15ml (1 tbsp) powdered gelatine 3 ClemenGolds, peeled and thinly sliced Line a 32cm x 23cm dish with paper. Blend almonds, biscuits and zest in a food processor until fine. Stir in coconut oil and press mixture into dish. Refrigerate for 15 minutes.

Pour the water into ramekin for vanilla layer. Sprinkle over gelatine and stir. Set aside for 5 minutes. Microwave on medium for 1 minute to melt. Whisk yoghurt and honey together. Stir 3 tbsp (45ml) of yoghurt mixture into gelatine then whisk mixture into yoghurt mixture.

Using an electric mixer, whisk the vanilla pudding and milk together for 2 minutes. Add the yoghurt mixture and whisk again. Spread mixture over base and refrigerate.

Combine the ClemenGold juice, honey and lime juice in a pan over medium heat. Bring to the boil and simmer for 1 minute. Remove, sprinkle over gelatine and whisk. Cool to room temperature ensuring it’s still pourable. Arrange the ClemenGold slices on top of the set vanilla; very gently pour the jelly mixture over the top evenly then refrigerate for 3 hours or overnight. Slice into 15 bars.

CLEMENGOLD CHOCOLATE MOUSSE TART Serves: 8

Crust:

220g (375ml) pecan nuts 60ml (¼ cup) brown sugar 60ml (¼ cup) butter, melted

Filling:

250g dark chocolate, finely chopped 60ml (4 tbsp) butter, diced

4 large eggs, separated

15ml (1 tbsp) ClemenGold zest

60ml (¼ cup) ClemenGold juice 30ml (2 tbsp) icing sugar, sifted 250ml (1 cup) cream, whipped

Topping:

5ml (1 tsp) ClemenGold zest 3 ClemenGolds, peeled and sliced 60ml (4tbsp) granadilla pulp

120g fresh raspberries

Preheat the oven to 180°C and line a 20cm loose-bottom cake tin with baking paper. Combine the nuts and sugar in a food processor and blend until fine. Stir in butter. Press nut mixture into base of tin ensuring you go at least 3cm up the sides. Bake for 10 minutes, remove and cool.

Combine the chocolate and butter over a double boiler and melt, stirring until smooth. Cool for 5 minutes, whisk in egg yolks, one at a time, then add ClemenGold zest and juice. Whisk egg whites and icing sugar until stiff. Fold cream into chocolate mixture, followed by egg whites.

Spoon mixture over crust and smooth. Refrigerate for 2 hours or overnight.

Stir all topping ingredients together. Remove tart from pan and decorate with fruit topping.

ClemenGold mandarins are sold exclusively through Woolworths

1 ClemenGold fruit typically yields 45ml (3 tbsp) when juiced