Posts Tagged ‘Clementines’

500ml whipping cream
100g caster sugar
125ml fresh clementine juice (from about 5 clementines)
10g freshly grated clementine peel
1 clementine, segmented (for garnish)

Bring the cream and sugar to the boil in large saucepan over a medium heat, whisking until the sugar dissolves. Increase the heat and boil for 3 minutes, stirring constantly and adjusting the temperature to avoid boiling over. Remove from heat.

Now carefully add the clementine juice and peel while continuing to stir. Leave to stand for 10 minutes. Stir again to blend, the mixture may begin to thicken.

Divide the mixture among six glass ramekins or any decorative cup, so that they are about 2/3 full. Chill over night to set and garnish with fresh clementine segments before serving.

The citrus season has well and truly started and now is the perfect time to enjoy a stocking-filler favourite – clementines. Ours are something a bit special as we source them from Calabria where the best clementines are grown. It is still early in the season and they are arriving with their luscious green leaves, making them not only supremely delicious but also a beautiful addition to any fruit bowl.

Taste: Juicy, sweet and less acidic than mandarins, clementines are a favourite amongst kids for their easy peeling skin and seedless segments.

Quality: We only source the finest grade available on the market. Our buyers only select what is looking and tasting best!

Growing: Citrus fruits have found their ideal environment in southern Italy, which is one of the major European producers, and certainly where the finest quality fruits come from. We get our clementines from Calabria, where they are in peak season at the moment.

Cost: We always let you know the price per kg so you can easily compare our prices. Our clementines are not only superior in quality, but they are also better value than what is usually found in the supermarket:

Natoora “Leafy clementines” £3.51/kg
Waitrose “Essential Clementines” £4.15/kg

All our citrus fruits are tasting amazing at the moment. Now in peak season, our oranges are getting larger and juicier – perfect for this delicious orange cake. You can even try it with clementines or mandarins!

3 eggs
2 large oranges + 1 optional for decoration
200gr sugar
350gr 00 flour
100gr butter
1tsp baking powder
6 tbsp sugar optional for decoration
Icing sugar

Separate the egg yolks from the whites, beat the yolks with the sugar until white and fluffy. Add the strained juice of two oranges and the grated zest of one. All our oranges are unwaxed and untreated but make sure this is the case if buying somewhere else.  Sieve the flour a little at the time, trying to avoid lumps, then finally add the melted butter and the baking powder.

Now beat the egg whites until super firm, and carefully add to the mixture.

Pour everything into a baking mould (buttered and dusted with flour) and cook for 30-35 mins at 180*C.

While cooking, you can prepare the decoration if you like. Thinly slice the remaining orange and caramelize the slices in a pan with the sugar.

When the cake is ready, dust with icing sugar and decorate with the caramelised orange slices.

The refreshing flavour of miyagawa makes the perfect palette cleanser. Try this sorbet at the end of a rich meal. You can replace the miyagawa with clementines or mandarins too.

Makes 4 – 6 portions

600g peeled miyagawa segments
50g caster sugar
20g glucose

Place the peeled miyagawa in the blender on maximum speed for 1 minute.

Pass the juice through a fine sieve. You will need 500g of juice.

In a clean blender grind the sugar on high speed for 10 seconds. Add the glucose and miyagawa juice to the powdered sugar and blend on medium/high speed for 10 seconds.

Pour the juice into clean ice cube trays and freeze for one day until rock solid. Place a clean plastic container in the freezer to chill, ready for the sorbet.

Pop the frozen ice cubes into a clean cold blender. Crush the cubes, gradually turning the speed to high and blend at this speed for 1 minute. Scrape the sides down and repeat this process until the miyagawa cubes are smooth.

Once blended, remove and whisk for a few minutes. Scoop the sorbet into the chilled plastic container for later use or serve immediately.

We know you might be feeling a bit stuffed after all that delicious Christmas food, so how about a few healthy treats to kick start the New Year…

1. Clementines aren’t just for Christmas! Full of vitamin C they will perk you up with a much needed zing.
2. Lettuce doesn’t have to be boring (we promise!). Try mixing frisee with some soft blue cheese, walnuts and some warm roasted pears for a tasty salad. See our recipe below!
3. Top up on essential oils from some incredibly fresh fish. Try salmon, mackerel or tuna – even better when marinaded with lemon, chilli, honey and ginger!

Of course, we can’t always be good so don’t forget to have the occasional treat…oozing chocolate fondant cakes, outstanding Rococo chocolate bars, buttery organic biscuits…need we go on?

Happy Eating!

Katherine

Forget chestnuts roasting on an open fire, avoid Christmas cliches in the kitchen this year with Natoora’s alternative Christmas food guide.

1. Make your presents stand out. Forget Terry’s Chocolate Orange and think Terry’s homemade sticky date bars . Or if you want to give them something really tasty, have a look at our gift hampers

2. Obviously our Appledore turkeys are first class birds, but if you fancy a change for Christmas dinner try Bollito Misto - our Christmas meal box comes with all the ingredients plus a recipe from top chef Theo Randall! Hurry though, you need to order this box today for Christmas delivery!

3. Forget 2 turtle doves, try an eclectic selection of chocolates in a beautiful dove box from Rococo.

4. Don’t waste your time trying get that patridge down from the pear tree, buy one online! Fresh from Moen and Sons they’ll make a real Christmas treat…

5. Chestnuts are pretty good just roasted and with a good bit of salt, but you could also add some cooked chestnuts to your sprouts on Christmas day to revive two festive classics.

6. You can even jazz up your stocking filler clementines with one of the recipes below!

Happy Eating!

Katherine

Two ways with Clementines

Get these out of your stocking and into the pan!

Clementine Sauce
8 Clementines
150g Caster Sugar
125ml Cold Water
Orange Liquer

Peel and segment the clementines. Bring the sugar and water to the boil in a pan, making sure to stir regularly. Let them boil for about 5 minutes until the liquid has reduced by a third. Now add the clementines and orange liquer and stir well. Remove from the pan and leave to cool. Once cooled, blend to a purée. Pass through a fine sieve, reserving the liquid as the sauce. You can then use this sauce on the dessert of your choice! We like it with Panacotta.

Roasted Clementines with Vanilla
4 Clementines
200g Caster Sugar
1 Vanilla Pod
1 Lemon

Peel and quarter the clementine. Heat the sugar in a large frying pan over a high heat, then split the vanilla pod and add it to the sugar. Add the clementine wedges and cook so that they caramelise for five minutes until golden brown. Wedge the lemon and serve with the roasted clementines.