4 ClemenGold Recipes You Have To Try

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
Serves: 2

Method:

  1. Combine the juice of the two ClemenGold’s and the chilli flakes and whisk thoroughly
  2. Pour over the hot smoked salmon and allow to marinade while you prepare your salad
  3. Place all the salad items into a bowl and flake the salmon into the prepared salad
  4. Pour the remaining juice over the salad and divide between two bowls or lunchbox containers and enjoy. 

Ingredients:

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

Method:

  1. Preheat the oven to 180 C and grease a large baking sheet and set aside.
  2. Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch. 
  3. Set aside on a plate and continue until all chicken has been coated in cornstarch. Pop the plate in the fridge for 20 minutes. 
  4. When ready, heat up a large skillet with 1/4 cup of canola oil. 
  5. 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. 
  6. Place your chicken on the prepared baking sheet.
  7. In a small bowl, whisk together the remaining ingredients and pour evenly over the chicken.
  8. Place the coated chicken into the oven for 40 minutes and turn the chicken every 15 minutes.
  9. Garnish with sesame seeds and serve with sticky rice and fresh spring onions.

Ingredients:

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

    Method:

    1. 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. 
    2. Remove from heat and set aside before adding the thyme to the sugar mixture and cover with a lid. 
    3. 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.
    4. For the Cocktail, juice and strain the ClemenGold’s through a fine mesh strainer or juicer. 
    5. In a cocktail shaker, add a handful ice, ClemenGold juice, ClemenGold Gin and 7ml of simple syrup. 
    6. Shake vigorously 4-5 times. 
    7. Fill a low ball glass with ice and pour the gin mixture over ice in the lowball glass. 
    8. Top with soda water and garnish with the ClemenGold slice and thyme sprigs. Adjust sweetness to taste by adding more simple syrup if desired. 

    Ingredients:

    1/4 Cup White Sugar
    1/4 Cup Water
    8 Sprigs of Fresh Thyme
    1/4 Cup ClemenGold Gin
    3 ClemenGold fruits
    Ice
    7g Simple Syrup or to taste
    Soda Water
    Fresh Thyme and Clemengold slices for garnish

     

     

     

     

     

     

     

     

     

    Top your fluffy flapjacks with ClemenGold Preserve

    Preparation time: 30 Minutes
    Cooking time: 1 and ½ Hours
    Serves 4-6

    Method:

    1. 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.
    2. Place the juice into a heavy-based saucepan.
    3. Scrape as much of the pith from the ClemenGold peels as possible and slice the rind into thin strips. 
    4. Add these to the saucepan with the blended mixture along with the zest, lime/lemon juice and water and bring to the boil. 
    5. 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.
    6. Add the sugar and stir over a gentle heat until it has dissolved. 
    7. Add the wine and bring to the boil again and cook for a further 15 minutes, skimming and discarding any froth from the surface.
    8. Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars. 
    9. Begin your flapjacks by following your best kept family secret recipe. 

    Ingredients:

    550g ClemenGolds
    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.