ClemenGolds Archives

Berry recipes

Citrus-and-poppy seed almond cake

35 minutes

Citrus recipes

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Cake recipes

Upside-down marzipan ClemenGold cake

1 hour

Citrus recipes

ClemenGold rusks

40 minutes, plus overnight drying time

Citrus recipes

Citrus-and-yoghurt cake with ClemenGold icing

45 minutes

Cake recipes

ClemenGold pudding

1 hour

Mozzarella, poached leek, fennel and citrus salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 baby leeks, washed and cut into thirds
2 cups Woolworths organic chicken stock
2 bulbs fennel, sliced
3 oranges or ClemenGolds, peeled and cubed
2 x 240 g tubs Woolworths buffalo mozzarella, torn
50 g pine nuts, toasted
15 g mint, roughly chopped

For the dressing, whisk:

2 T Dijon mustard
4 T extra virgin olive oil
4 T sherry vinegar
1 t green peppercorns, slightly crushed
sea salt, to taste

Method

Poach the baby leeks in the chicken stock for 10 minutes, then drain and allow to cool.
Arrange the salad on a platter, starting with the fennel, oranges and leeks as the base, then adding the mozzarella and pine nuts.
Drizzle over the dressing and garnish with mint.

Cook’s note: This is a quick one to make on the morning before guests arrive. The combo of crunchy and creamy textures and bold flavours will get taste buds ready for the feast to come Reserve the stock from the leeks and store in the fridge to use again.

Browse more salad recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Christmas spiced jam

Citrus-and-poppy seed almond cake

Pork katsu sandwich

Marmalade pancake bake

Poached fish with crispy jacket potatoes

Upside-down marzipan ClemenGold cake

ClemenGold rusks

Baked ClemenGold sago pudding

Chocolate babka

Citrus-and-yoghurt cake with ClemenGold icing

ClemenGold pudding

Mozzarella, poached leek, fennel and citrus salad

Mozzarella, poached leek, fennel and citrus salad

Ingredients

Method