FOUR WAYS WITH MANDARINS

CRUMBED CHICKEN TENDERLOINS WITH MANDARIN SAUCE

Preheat the oven to 200°C (180°C fan forced). Spread 1½ cups of panko breadcrumbs on a baking tray, spray with oil and bake for 3-5 minutes, until light golden. Combine 1 egg, 1 tbsp mayonnaise, 1 tbsp Dijon mustard, 2 tbsp flour and ½ tsp salt in a bowl, and mix to combine. Slice 500g chicken tenderloins in half lengthwise, trimming away any membranes. Add the chicken to the batter and toss to coat. Toss each piece in the breadcrumbs. Transfer onto a baking tray, spray with oil, sprinkle with salt. Bake for 15-20 minutes. In a saucepan, mix together 2 tbsp tamari, 2 tbsp mānuka honey, ½ cup mandarin juice, 2 minced garlic cloves and 1 tsp minced ginger and heat until bubbling. Mix together 2 tsp cornflour with 2 tbsp cold water. Whisk into the sauce. Heat until thickened and then serve with the hot chicken tenderloins. Serves 4.

SATSUMA MANDARIN INFUSED GIN

Remove the skin from 20 satsuma mandarins. Freeze or reserve the segments of inner flesh for another use. Finely slice the peels, and remove any excess bitter pith. Place the peels in a tall, sterilised glass jar with a lid, and sprinkle with 2 tbsp raw sugar. Then pour over 500ml good-quality gin. Cover and leave to infuse for about 4-5 weeks. When the infusion has reached your desired taste, strain well through a fine sieve. Pour the infused gin into a sterilised bottle with a tight-fitting lid. Serve gin chilled, straight from the freezer, or use it in cocktails. Keep in the freezer and the gin will last for more than a year. Makes 750ml.

LAYERED MANDARIN & MASCARPONE JELLY DESSERT

Squeeze 10-12 mandarins to get 2 cups of mandarin juice. Mix 2 tsp gelatine with 4 tbsp boiling water until dissolved. Whisk the gelatine mixture into the mandarin juice. Pour into a flat tray and leave to set. Once set, cut the jelly into small cubes. Peel 6 large mandarins, remove all pith, then divide into segments. Place in a bowl and sprinkle over 1 tbsp Cointreau and 1 tsp raw sugar. Place in fridge to chill. In another bowl, mix together 250g mascarpone, ¼ teaspoon cinnamon, 1 tsp mānuka honey and a pinch of salt. Mix well to combine, place in fridge to chill. Divide mandarin segments between serving glasses. Top with a spoonful of the mascarpone mixture, mostly covering the mandarin segments. Divide the jelly cubes between the glasses and top with another spoonful of the mascarpone mixture. Top with whipped cream and a vanilla wafer to serve. Serves 4-6.

MANDARINS IN CINNAMON SYRUP

Wash 1 kg mandarins. Make a skin-deep cut around the centre of each. Drop into a pan of boiling water, cook for 2 minutes, then drain. Dissolve 700g sugar in 2½ cups water, add the fruit and cook in a pan over high heat for 10 minutes, or until fruit begins to look transparent. Cover, let stand overnight. Next day, lift the fruit out of the syrup. To the syrup, add 1 cup white wine vinegar, 2 star anise, 2 cinnamon sticks and 1 tsp allspice, boil for 2 minutes. Pour syrup over the mandarins. Cover, leave until the next day. Repeat draining and boiling syrup for 4 days. On the last day, pack the fruit in jars, pour over the heated syrup and seal. Makes 1.25L.