All recipes, styling and photography by Megan Daniels. Brought to you by ClemenGold and Zandvliet Wines.
ClemenGold and Spiced Salmon Salad
Preparation Time: 10 minutes
- Combine the juice of the two ClemenGold’s and the chilli flakes and whisk thoroughly
- Pour over the hot smoked salmon and allow to marinade while you prepare your salad
- Place all the salad items into a bowl and flake the salmon into the prepared salad
- Pour the remaining juice over the salad and divide between two bowls or lunchbox containers and enjoy.
Juice of 2 ClemenGold’s
1 tsp smoked chilli flakes
300g hot smoked salmon 3 handfuls fresh baby spinach, washed
1 avocado, scooped or sliced
15 cherry tomatoes, halved
2 ClemenGold’s, peeled and sliced
Seed mix crumble: sunflower seeds, pumpkin seeds, flaxseeds and sesame seeds
Season with freshly ground black pepper
Pair with a glass of Zandvliet Chardonnay
ClemenGold Chinese Sweet and Sour Chicken with Sticky Rice
Preparation Time: 30 minutes
Cooking Time: 1 Hour
Makes: 2-4 servings
- Preheat the oven to 180 C and grease a large baking sheet and set aside.
- Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch.
- Set aside on a plate and continue until all chicken has been coated in cornstarch. Pop the plate in the fridge for 20 minutes.
- When ready, heat up a large skillet with 1/4 cup of canola oil.
- While the oil is heating up, dip the coated chicken in the beaten egg and fry the chicken until browned but not cooked all the way through.
- Place your chicken on the prepared baking sheet.
- In a small bowl, whisk together the remaining ingredients and pour evenly over the chicken.
- Place the coated chicken into the oven for 40 minutes and turn the chicken every 15 minutes.
- Garnish with sesame seeds and serve with sticky rice and fresh spring onions.
4 boneless, skinless chicken breasts cubed
Season with salt and freshly ground pepper
1 Cup cornstarch
3 free range eggs, beaten
1/4 Cup canola oil
3/4 Cup white sugar
4 Tbsp Tomato Sauce
1/2 Cup apple cider vinegar
1 Tbsp Soy Sauce
Juice of 2 ClemenGold’s
1 tsp garlic powder
Sesame seeds, toasted
Sticky Thai Rice, pre-cooked
Spring onions, thinly sliced
Pair with a glass of Zandvliet Shiraz
ClemenGold Gin and Thyme Aperitif
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 1 cocktail plus extra simple syrup
- For the Thyme Simple Syrup, in a small sauce pot, bring the sugar and water to a boil and swirl the pot a few times until the sugar completely dissolves.
- Remove from heat and set aside before adding the thyme to the sugar mixture and cover with a lid.
- Steep for 10 minutes before straining to remove thyme and store in a lidded container in the refrigerator for up to two weeks or if using it immediately, cool down the syrup by placing into a freezer appropriate container for 5-10 minutes.
- For the Cocktail, juice and strain the ClemenGold’s through a fine mesh strainer or juicer.
- In a cocktail shaker, add a handful ice, ClemenGold juice, ClemenGold Gin and 7ml of simple syrup.
- Shake vigorously 4-5 times.
- Fill a low ball glass with ice and pour the gin mixture over ice in the lowball glass.
- Top with soda water and garnish with the ClemenGold slice and thyme sprigs. Adjust sweetness to taste by adding more simple syrup if desired.
1/4 Cup White Sugar
1/4 Cup Water
8 Sprigs of Fresh Thyme
1/4 Cup ClemenGold Gin
3 ClemenGold fruits
7g Simple Syrup or to taste
Fresh Thyme and Clemengold slices for garnish
Top your fluffy flapjacks with ClemenGold Preserve
Preparation time: 30 Minutes
Cooking time: 1 and ½ Hours
- Begin by making the preserve: Peel the ClemenGolds and reserve the peel. Scoop the flesh and juice into a food processor and blend until smooth.
- Place the juice into a heavy-based saucepan.
- Scrape as much of the pith from the ClemenGold peels as possible and slice the rind into thin strips.
- Add these to the saucepan with the blended mixture along with the zest, lime/lemon juice and water and bring to the boil.
- Reduce the heat and simmer for about one and a half hours, or until the rind is tender and the mixture has reduced by half.
- Add the sugar and stir over a gentle heat until it has dissolved.
- Add the wine and bring to the boil again and cook for a further 15 minutes, skimming and discarding any froth from the surface.
- Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars.
- Begin your flapjacks by following your best kept family secret recipe.
Zest of 1 lime/lemon
1Tbsp lime/lemon juice
1.3L water (may need a little extra)
1.1kg granulated sugar
100ml Zandvliet - Muscat
TIP: To test the consistency (before point 8,) place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes.