ClemenGold® Campari Spritz
Prep time: 10 mins Serves: 4
Ingredients:
· 200ml Campari aperitif
· 400ml ClemenGold® juice
· 400ml prosecco or MCC
· Sparkling water
· Ice
· ClemenGold® slices, to serve
Method:
Pour 50ml Campari and 100ml ClemenGold® juice into the base of a large wine glass and add ice. Pour over the prosecco and top with sparkling water. Repeat across the other 3 glasses. Garnish each cocktail with a ClemenGold® slice and serve.
Starter – Grilled Calamari & ClemenGold® Salad
Prep time: 10 mins /Cook time: 10 mins /Serves: 4
Ingredients:
· 400g baby squid tentacles and heads
· 4 ClemenGold® mandarins
· 2 red chillies, seeded and finely sliced
· 1 garlic clove, thinly sliced
· 2 tablespoons fresh fennel fronds
· Olive oil
· Sea salt and ground black pepper
· 250g cherry tomatoes, halved
· 80g wild rocket, washed
· 100g baby leaf salad, washed
· Handful fresh mint, washed
Method:
In a bowl, combine the juice of one ClemenGold® with 50ml olive oil, sliced chillies, garlic and half of the fennel fronds. Season the marinade with salt and pepper and add the squid. Leave to marinate for 10 minutes. Heat a frying pan to smoking hot and grill the squid in batches for 3-5 minutes per batch. As soon as the squid colours and curls, it is ready. Remove from the pan and set aside.
Slice the remaining three ClemenGold® mandarins into slices roughly 2-3mm in thickness. Cut off the peel, leaving hexagonal shapes.
Toss together the rocket, salad leaves, cherry tomatoes, mint and remaining fennel and scatter over a platter. Top with the grilled squid and ClemenGold® slices. Drizzle some olive oil over the top of the salad and serve immediately.
Main – Roast Chicken with ClemenGold®, Fennel & Olives
Prep time: 20 mins plus 1 hour marinating /Cook time: 1 hour /Serves: 4
Ingredients:
· 2kg chicken drumsticks and thighs
· Olive oil
· 2 ClemenGold® mandarins
· 3-4 garlic cloves, crushed
· 3-4 rosemary sprigs, leaves finely chopped
· Sea salt and ground black pepper
· 1 large red onion, quartered
· 4-8 baby fennel bulbs, trimmed
· 250ml dry white wine or water
· 200 Calamata olives, drained and pitted
Method:
In a large bowl, combine the juice and zest of the ClemenGold® mandarins with the garlic, chopped rosemary and 100ml olive oil. Season to taste with salt and pepper and add in the chicken pieces, making sure each piece is thoroughly coated in the marinade. Leave to marinate for at least an hour.
Add the marinated chicken into a roasting dish and tuck the red onion and baby fennel around the pieces. Pour over the leftover marinade and the white wine or water. Dot the olives around the chicken and finish off with a drizzle of olive oil. Roast the chicken in a preheated 200°C oven for 30 minutes before reducing the heat to 180°C for the remaining 30 minutes.
Once ready, leave the chicken to rest for 10 minutes before serving.
Dessert – Creamy ClemenGold® Possets
Prep time: 10 mins /Cook time: 5 mins plus 4 hours chilling /Serves: 4-6
Ingredients:
· 600ml heavy cream
· 200ml caster sugar
· 2 ClemenGold® mandarins, zested and juiced
· Shortbread, to serve
Method:
Pour the cream and sugar into a pan over high heat and stir until the sugar is fully dissolved. Add the zest of both ClemenGold® mandarins and boil the mixture for 3 minutes. Remove from the heat and whisk in the ClemenGold® juices. Pour the mixture through a fine sieve to strain out the zest and divide between 4-6 dessert glasses or hollowed out ClemenGold® “bowls”. Refrigerate for at least 4 hours or overnight. Serve the possets with shortbread.