Mandarins are looking great this time of the year and this recipe is perfect for a casual dinner party and can be made completely in advance with only the plating required to serve it up. This means less time in the kitchen and more time socializing with your friends. For a brief video of me making the dish head over to my Instagram page www.instagram.com/macleanfraser/ and to get more info on citrus fruit, when they’re in season and industry news head to www.citrus.co.nz/ or check out their Instagram and Facebook pages www.instagram.com/lovenzcitrus/ www.facebook.com/LoveNZCitrus/
Mandarin Panna cotta with Poached Mandarin
1 1/2 leaves Gelatin
4 drops Vanilla essence
2 Mandarin skins
For the Panna cotta:
Soak the gelatin leaves in some cold water for 10mins or until they’ve softened. While your gelatin is soaking peel all your mandarins making sure to keep all the skins and separate all the mandarin segments and keep separate. Put the cream, milks, sugar, vanilla essence and 2 mandarin skins into a medium sized pot and heat on the stove over a moderate heat. Once the cream mix starts to bubble at the edges turn the heat off, remove the pot from the heat and leave to infuse for 15mins. Squeeze the water out of the gelatin and add this to the still hot cream mix and stir so that the gelatin is dissolved. Pass the mix through a fine sieve into a bowl to remove the mandarin skins. You can place the bowl over ice to cool the mix down to room temp quickly or since this is a small amount you can just pout the mix into 4 small molds or ramekins and place in the fridge to set. This will take at least a couple of hours and if fine to do a day or two in advance.
For the Poached Mandarins:
Place the sugar, water and remaining 2 mandarin skins into a pot and heat over a moderate heat on the stove until it starts to boil. Let it boil for one minute and then add all the mandarin segments and remove from the heat. Once it has cooled a little transfer to a container. This can be done quite a while in advance and will last in the fridge for up to 5 days.
Chill down some bowls or plates that you will be serving the panna cotta on in the fridge or at least make sure they’re not warm or they will melt the panna cotta. Get a bowl of hot water (hot tap water hot enough) and dip the panna cottas in the hot water for 5-10 seconds (making sure not to get any water over the sides into the panna cotta) in order to release it from the sides of the molds. With your finger push the edge of the panna cotta a little to release it from the sides and create a bubble. Carefully tip the panna cotta out onto your plates. Serve with the poached mandarin and drizzle with some of the syrup. Garnish as you like.
Now it may sound weird but this recipe uses the whole fruit so no wastage, which I really like. The trick here is to make sure that your cakes are completely cool before you ice them otherwise the chocolate will just melt and fall off the side! For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Tangelo Almond Cakes with White Chocolate and Pistachio
Makes 18 mini cakes
250g Ground Almonds
2tsp Baking Powder
White Chocolate Ganache
300g White Chocolate
For the Tangelo Almond Cakes:
Boil the Tangelos whole in a big pot of water for 1.5 to 2hrs until they are very soft. Remove from the water and throw the water out. While the fruit is still warm, blend the whole cooked Tangelos in a food processor until completely pureed. Using a ladle or spoon, push the mix through a sieve to remove any bits of seeds but make sure that you get about 90% of the mix through the sieve. If it’s too hard then you may need to blend the fruit longer. Finely chop up the pistachios (you can chop the 100g together and just keep half aside for later). In a large mixing bowl (or cake mixer) whisk the sugar and the eggs together until they eggs have changed colour and become pale and thick and the sugar has dissolved. Whisk in the Tangelo puree and then fold in 50g of pistachios, the baking powder and the ground almonds. Pre heat your oven to 165C and grease your muffin tins or small metal moulds you will be using with cooking spray or some melted butter. Pour the cake mix in ¾ to the top and bake for 20mins until the centre is cooked and the outside is a nice golden brown. Remove the cakes from the oven and while they are still warm run a small knife round the outside and tap gently to release the cakes from the moulds and place on a cake rack to cool down completely ready for icing.
For the White Chocolate Ganache:
Place the white chocolate and the cream in a metal bowl. Find a pot that is slightly smaller than your metal bowl and fill it ¼ full with water and place on the stove on a low to moderate heat. Place the bowl of chocolate and cream on top of the pot and stir it every now and again letting it warm up until the chocolate has melted. While the chocolate ganache is still warm drizzle it over the now cooled down Tangelo and Almond cakes and sprinkle with the remaining chopped up pistachio.
This recipe is nice and simple and most of it can be prepared in advance. With the chicken you can use any cut you like such as thighs, breasts or the whole leg. The freshness of the citrus goes wonderfully with the roast chicken and you could change up the recipe a bit by waiting for the chicken to cool before shredding it and combining it with the cous cous for a salad at your next BBQ. For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Citrus Marinated Chicken with Citrus, Goji Berry and Herb Cous Cous
4 Chicken legs (or Breasts)
Salt and Pepper
300g Citrus fruit (eg Tangelos, Oranges, Mandarins)
4 Sprigs Rosemary
12Tbs Cooking Oil
4Tbs Olive Oil
Salt and Pepper
Citrus, Goji Berry and Herb Cous Cous
250g Cous Cous
1C Boiling Water
2Tbs Olive Oil
30g Sunflower Seeds
30g Goji Berries
4Tbs Parsley, chopped
12 Mint leaves, ripped up
Salt and Pepper
For the Chicken and Citrus Marinade:
Peel or zest the citrus fruit, keep the flesh to one side and with a knife cut the peel into strips along with any zest. Slice the garlic and combine with the chicken, oil, rosemary and seasoning in a bowl. Cover and leave for at least 4hrs or overnight.
For Cous Cous:
Remove any seeds from the citrus fruit and cut into small chunks. In a metal bowl or pot place the uncooked cous cous and then pour on the boiling water and the olive oil. Cover with glad wrap and leave for 5mins for the cous cous to absorb all the water. Chop up the goji berries. Using a fork break up the cous cous and then add the remaining ingredients and stir to combine.
Remove the chicken from the marinade and season the chicken. Place on a roasting tray and bake in a pre-heated oven at 200C until the skin is nice and crispy and when the juices run clear when a knife is inserted into the thickest part and the internal temperature has reached 75C.
This is taking the humble muffin and kicks it up a notch using some fresh NZ lemons. This recipe uses both the zest and juice of the lemons so nothing is wasted, you’d be surprised how much great flavour you can get out of the zest. The lemon curd recipe makes about twice the amount of curd that you’ll need for the muffins so you can keep the rest in an air tight container in the fridge and use for whatever you like. For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Lemon Curd Crumble Muffins
Makes at least 12
135ml lemon juice (6 lemons)
125g butter – cubed
3 egg yolks
2 whole eggs
20g ground almonds
35g butter, cubed
1tsp lemon zest
8 teaspoons baking powder
3tsp lemon zest
1tsp vanilla essence
200g melted butter
500 ml milk
For the Lemon curd:
Zest the lemons using a fine grater or micro plane and set to one side. Mix together the lemon juice, sugar and eggs in a bowl and set over a pot half full of water over a low heat on the stove. Add half the butter and cook until mixture begins to thicken using a whisk to stir the mix occasionally, then add the remaining butter and continue cooking. When the lemon curd is nice and thick remove it from heat and cool in the fridge.
For the Crumble topping:
Combine all dry ingredients and rub in butter with your fingers until it’s sandy.
For the Muffin mix:
Melt the butter and whisk with the eggs and milk. Combine all the dry ingredients and make a well in the centre and then gently fold/stir in the wet ingredients until just combined. Don’t over mix as this will make your muffins tough. Pre heat your oven to 165C. Spoon half the muffin mix into your greased or lined muffin tin and then place a teaspoon of cold lemon curd in the centre. Top with the remaining muffin mix and then spoon the crumble topping evenly over the muffins. Bake for 18-22mins depending on your oven and the size of your muffins, the bigger the muffins the longer they will take however if you make 12-13 jumbo size muffins with this recipe they will take closer to 22mins to bake.