Mandarin Jam/Marmalade

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Mandarin Jam/Marmalade
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Course Conserves
Servings
small jars
Ingredients
  • 12 whole mandarins
  • 4 lemons juiced
  • caster sugar
Course Conserves
Servings
small jars
Ingredients
  • 12 whole mandarins
  • 4 lemons juiced
  • caster sugar
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Instructions
  1. Put the mandarins (skin on) and lemon juice into a large pot big enough to hold them all and barely cover with water.
  2. Bring to the boil, then reduce the heat to a gentle simmer and cook until the mandarins are completely soft and just starting to break apart.
  3. Remove the mandarins from the pot (retain the liquid) and set about removing the seeds (if any).
  4. While they are still hot, do this by tearing them apart with 2 pair of small tongs and just lifting the seeds out – not a completely painful exercise but it does take a little patience.
  5. Add the puree back to the water and take a complete measurement of the fruit and water mixture combined. You are now going to add exactly the same amount of sugar to this mixture – so if you have 1 litre of fruit/ water, then add 1kg of sugar.
  6. Place the pot back on a medium-high heat and bring to the boil, stirring all the time to dissolve the sugar. Keeping on a steady, constant boil, cook for about 20 minutes then do the setting point test. Use the ‘flake test’ (see notes). Once setting point is reached, remove the marmalade from the heat and leave to cool for 10 minutes.
  7. Pour into hot sterilised jars and seal straight away.
Recipe Notes

The flake test - When you are close to setting point, take a tablespoon of the jam or marmalade with a metal spoon and leave it to cool a little. Now tilt the spoon on its side and pour the mixture onto a plate. If the marmalade drips in a solid sheet, it is ready. If it falls in drips then you are not quite there yet.

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Mandarin Avocado chicken noodle salad

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Mandarin Avocado chicken noodle salad
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Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
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Instructions
  1. Combine all ingredients in a small bowl and mix well, set aside
  2. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  3. Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.
  4. Enjoy!
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Mandarin and cardamom gluten-free muesli

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Mandarin and cardamom gluten-free muesli
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Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
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Instructions
  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.
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