By Sam Linsell
(Drizzle Drip)

Makes 15 small cakes

Ingredients

• 225g butter – room temperature
• 225g caster sugar
• 225g flour
• 2 teaspoons baking powder
• 4 large eggs – room temperature
• Finely grated zest of 2 small ClemenGolds
• About ½  – 1 teaspoon of brown sugar for each cake
• 15 slices of peeled ClemenGolds (1 slice per cake)

Ingredients for hot syrup

• ½ cup of ClemenGold juice
• ½ cup sugar

Method

Preheat oven to 180°c. Beat the butter and sugar until pale and fluffy. Add the eggs one at a

time, allowing to fully combine between each addition. Add the ClemenGold zest and mix. By

hand, sift the flour and the baking powder over the mix and fold it in to combine. Sprinkle around ½ – 1 teaspoon of brown sugar in the bottom of each cavity of a greased

muffin pan. Add a slice of ClemenGold (cut about 1cm thick) on top of the sugar. Using an ice cream scoop, evenly measure out the cake batter and dollop onto each ClemenGold (about ¾ of the way up the pan). Bake for 25 – 30 minutes, until golden brown.

Method for syrup

Bring the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken. Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb. They are perfect to serve just as they are, or you could add a dollop of fresh cream.

www.clemengold.com

Chicken Galantine with Tydstroom Deboned Whole Chicken

Yield: 4 Portions

Ingredients:
1 T ydstroom Whole Deboned Chicken, unflavoured
200g Chicken forcemeat
100g Breast meat, skinned and deboned
5ml Chopped rosemary
1ea O range, zest only
5ml G reen peppercorns
100ml Cream
5g Salt

Method:
• Split chicken and splay on buttered foil
• Season well and chill
• Lighten forcemeat with cream and spread onto chicken
• Disperse aromatics evenly over top
• Add seasoned breast meat
• Roll up loosely and tighten in foil
• Twist ends to seal
• Steam or bake at 140°C until a core temperature of 63 degrees is achieved
• Remove foil and slice
• Serve with suitable accompaniments

Duo of Trout

• 15g smoked trout
• 1g crushed garlic
• 1ml chopped fennel
• 1ml chopped chives
• 2.5ml freshly
• squeezed lemon juice
• 8g grated onion
• 30g cream cheese
• 10ml of lightly whipped cream
• Salt and freshly ground black pepper
• 1.5ml horseradish crème (optional)
• Smoked salmon trout -40-50g, cut 10x6cm pieces

Flake the trout into small pieces (chef ’s note: when using trout lightly pan sear in butter to allow easy flaking). Add the garlic, fennel, chives, lemon juice and onion to the trout. Finish with the cream cheese, cream and horseradish amount. Take mixture and divide it into four amounts. Place the smoked salmon trout on a large piece of plastic. Pipe or spoon this mixture down the centre-lengthways- of your smoked salmon trout and with the help of the plastic, roll the smoked salmon trout over and around the trout spread. Tie the one side and continue rolling on the surface and then secure tightly to form a long, thin, duo of trout cylinder. Place in the fridge until you need to plate.

Lemon and Poppy Seed Cupcakes

Yields about 36 cupcakes

Ingredients
(The quantity of the poppy seeds and lemon zest can be scaled up or down to suit your taste)
• 225g bread fl our
• 225g cake fl our
• 6g baking soda
• 4g baking powder
• 140g poppy seeds
• 36g lemon zest
• 455g Mastercraft White at room temperature
• 680g granulated sugar
• 10 egg yolks (210ml) at room temperature
• 15ml lemon extract
• 340g sour cream
• 12 egg whites (360ml)
• 2.5g salt
• 1g cream of tartar

Method
1. Sift fl ours, baking soda and baking powder together. Mix the poppy seeds and the lemon zest.
2. Cream the Mastercraft White. Add 570g sugar and beat until light and fluffy. Add the egg yolks and lemon extract. Mix for 2 minutes.
3. Mix in half of the dry ingredients at low speed. Add the sour cream and mix until well combined. Mix in the remaining dry ingredients.
4. Whip the egg whites, salt, sour cream and cream of tartar to foam. Gradually add the remaining sugar (115g) and whip to soft peaks. Fold the whites into the batter one quarter at a time. Fill the cupcake holders.
5. Bake at 175°C for approximately 20-25 minutes or until the cupcakes spring back when pressed lightly in the centre.

Butter Cream Icing

Ingredients
• 6 egg yolks (180g)
• 350g sugar
• 500g Mastercraft Yellow
• 20ml extract (lemon extract for the lemon and poppy seed cupcakes and orange extract for the orange and almond cupcakes)

Method
1. Separate the egg yolks into a mixing bowl. Keep egg white for use in other recipes.
2. Beat the egg yolk on a low speed. They will expand and become fl uffy.
3. In the mean time, mix the sugar with 80g water. Bring to the boil and cook the syrup until 115°C. Remember to boil at a high temperature to ensure that the sugar does not crystallize.
4. Remove from heat once the correct temperature is reached and slowly pour over egg yolks.
5. Beat at a high speed until the mixture is nearly cold.
6. Add the Mastercraft Yellow and beat on a maximum speed to make a smooth mixture. If you believe the mixture is too soft, refrigerate for a few minutes and beat again. The end result should have a smooth texture. Add the extract.

Spanish tortilla

Generous 2 cups olive oil
2¼ lb (1 kg ) potatoes, halved lengthwise and thinly sliced
8 eggs
2 tablespoons olive oil
Salt
1 quantity mayonnaise, to serve (optional)

Heat the olive oil in an 11-inch (28-cm) skillet or frying pan over medium heat. Add the potato slices and cook, stirring occasionally, until softened and lightly browned. Season with salt, remove from the skillet and drain well. Beat the eggs
vigorously with a pinch of salt in a large bowl for 1 minute. Add the potato slices and stir with a fork. Heat 2 tablespoons olive oil in the skillet over high heat.

Tip in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the tortilla onto the lid of a pan or a plate, then gently slide it back into the skillet, cooked side up. Cook, shaking
the skillet occasionally, until the underside is set and golden brown. Serve immediately, with mayonnaise poured over it or offered separately.

Sweet potato and cream cheese phyllo triangles with spicy tomato sauce

INGREDIENTS
Spicy tomato sauce
2 red chillies, chopped
1 red pepper, diced
425g can chopped tomatoes
2 cloves garlic, finely chopped
30ml soft brown sugar
25ml cider vinegar
45ml water

Phyllo triangles
Makes 20
15ml oil
250g sweet potato, peeled and cut
into 5 mm slices
200g Parmalat traditional cream cheese
100 g Parmalat mozzarella or Parmalat mature cheddar cheese, grated
Freshly ground black pepper to taste
12 sheets phyllo pastry
50g butter melted
80ml basil pesto
15ml sesame seeds

METHOD
Sauce
1. Combine all the sauce ingredients in a saucepan. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the mixture thickens. Remove from the heat.

Phyllo triangles
1. Preheat the oven to 200 °C. Grease a large baking tray.
2. Heat the oil and fry the sweet potato until lightly browned on both sides. Allow to cool.
3. Mix the two cheeses and pepper.
4. Layer three sheets of phyllo pastry, brushing each with some of the melted butter. Cut the pastry into 5 strips.
5. Place some of the sweet potato slices on the short end of the pastry strips. Top with some of the cheese mixture and a teaspoon of the pesto.
6. Fold the pastry over the filling to form triangles like samoosas.
7. Repeat with the remaining ingredients.
8. Place the triangles on the prepared baking tray, brush with the remaining butter and sprinkle with the sesame seeds.
9. Bake for 15 – 20 minutes, or until the pastry is golden brown.
10. Serve hot with the sauce.