Product Category: Citrus

Ingredients

• 5 fresh mandarins
• 1/2 cup semi-sweet chocolate or dark chocolate chips
• sea salt or coarse salt

Method

1. Line a baking sheet with parchment or wax paper and set aside. Peel the mandarins and segment.
2. In a microwave safe bowl or with the help of a double boiler, melt chocolate chips. 
3. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt.
4. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy

Notes:
Salted Chocolate Covered Mandarin Slices will keep up to 2 days in an airtight container or storage bag in the fridge.

Ingredients

• 2 cups thickened cream
• 4 egg yolks
• 2 teaspoons finely grated orange rind
• 1/2 cup caster sugar
• 1 passionfruit, halved

Method

1. Preheat oven to 160°C/140°C fan-forced. Place cream in a saucepan over medium heat. Cook for 10 minutes or until heated through (do not boil).
2. Meanwhile, whisk egg yolks, orange rind and 1/3 cup sugar in a heatproof bowl until thick and creamy. Gradually whisk in hot cream. Return mixture to clean saucepan. Cook, stirring, over medium-low heat for 10 minutes or until mixture thickens slightly and coats the back of a wooden spoon. Pour mixture into four 3/4 cup-capacity flameproof ovenproof ceramic dishes.
3. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up side of dishes. Bake for 20 minutes or until custard is just set (mixture may wobble slightly in centre, but will firm on standing). Cool. Refrigerate overnight.
4. Preheat grill on high. Place dishes in a large baking dish. Arrange ice cubes around dishes. Combine passionfruit pulp and remaining sugar in a bowl. Spoon over top of custards. Grill for 3 to 5 minutes or until sugar has melted and turned golden. Serve.

Ingredients

• Melted butter, to grease
• 125ml (1/2 cup) fresh orange juice
• 130g (1/2 cup) Greek-style natural yoghurt
• 60g (1/4 cup) poppy seeds
• 250g butter, at room temperature, chopped
• 270g (1 1/4 cups) caster sugar
• 2 tablespoons finely grated orange rind
• 4 eggs
• 340g (2 1/4 cups) plain flour
• 2 1/2 teaspoons baking powder
• 1 orange
• 150g (1 cup) pure icing sugar
• 1 tablespoon fresh orange juice, extra

Method

1. Preheat oven to 160°C. Brush a 25cm (top measurement) pan with melted butter to lightly grease. Combine the orange juice, yoghurt and poppy seeds in a small bowl.
2. Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
3. Sift the flour and baking powder over the egg mixture. Add the yoghurt mixture and use a large metal spoon to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
4. Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel rind from the orange. Use a small sharp knife to remove white pith from the rind. Cut rind into thin strips.) Combine the icing sugar and extra orange juice in a bowl until smooth. Pour over the cake and sprinkle with the orange rind. Set aside for 20 minutes or until the icing is set.

Ingredients

• 250g butter, softened
• 1 cup caster sugar
• 1 tablespoon finely grated lemon rind
• 3 eggs
• 2 1/2 cups self-rising flour
• 2/3 cup almond meal
• 1/2 cup mascarpone, softened
• 1/4 cup lemon juice
• Double cream, to serve
• Candied lemons
• 1 cup caster sugar
• 2 lemons, very thinly sliced (see notes)

Method

1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm-square cake pan. Line base and sides with baking paper.
2. Using an electric mixer, beat butter, sugar and lemon rind together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour, almond meal, mascarpone and lemon juice. Beat on low for 1 minute or until just combined. Spread mixture into pan. Level top.
3. Bake for 50 minutes to 1 hour or until a skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes. Turn, top side-up, onto a wire rack. Cool.
4. Make Candied lemons: Place sugar and 1 cup cold water in a large, deep heavy-based frying pan over medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Reduce heat to low (see notes). Add half the lemon slices. Simmer, turning lemons occasionally, for 8 minutes or until pith of lemon is translucent. Using tongs, transfer lemons to a baking paper-lined baking tray. Repeat with remaining lemon slices.
5. Place cake on a serving plate. Arrange lemon slices on top of cake. Drizzle syrup from frying pan over cake. Stand for 10 minutes. Serve with double cream.

Ingredients

• 190g (3/4 cup) whole-egg mayonnaise
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime rind
• 1 garlic clove, finely chopped

Method

1. Combine mayonnaise, lime juice, lime rind and garlic in a bowl. Cover and place in the fridge for 1 hour to develop the flavours.

Ingredients

• Olive oil spray
• 1 brown onion, finely chopped
• 1kg carrots, peeled, coarsely chopped
• 1L (4 cups) chicken or vegetable stock
• 1 orange
• 2 tablespoons fresh continental parsley leaves

Method

1. Heat a large saucepan over medium heat. Spray with oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add carrot and cook, stirring often, for 5 minutes or until just soft.
2. Add stock. Bring to boil. Peel 2 strips of rind from the orange. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender. Remove and discard orange rind.
3. Set aside for 5 minutes to cool. Use a stick blender to puree until smooth. Juice the orange. Add to soup. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley and bread croutons (optional).

Ingredients

• 1 packet of orange jelly
• 4 oranges

Method

1. Make up orange jelly according to the packet instructions. Set aside for 20 minutes to cool.
2. Slice oranges in half and scoop out the flesh, using a small knife or spoon. Fill the orange cavities with cooled jelly.
3. Place the orange halves, upright, on a tray. Refrigerate for 3 hours or until set.

Ingredients

• 200ml fresh lime juice
• 100ml fresh lemon juice
• 160g (1 cup, firmly packed) finely chopped palm sugar
• 1.5L (6 cups) chilled soda water
• 2 limes, quartered
• Ice cubes, to serve

Method

1. Combine lime and lemon juice in a large jug.
2. Add sugar and stir until sugar dissolves.
3. Place in the fridge for 10 minutes to chill.
4. Add soda water and lime wedges.
5. Place ice in serving glasses. Pour over citrus soda and serve.