Cooking With Clementines Recipes

CLEMENTINE CONFIT

Steps:

• Heat oven to 275 degrees.
• Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
• Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.

CLEMENTINE-GLAZED ROAST HAM WITH DOUBLE MUSTARD SAUCE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Put the gammon in a saucepan that fits snugly. Pour in the orange juice - if the juice doesn't cover the ham, top up with water until it's submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.
• Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky.
• Increase the oven temperature to 220C/200C Fan/Gas 7.
• Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed.
• Return to the oven for 25-30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish.
• To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.
• Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below).

CRISPY DUCK WITH CLEMENTINES

Steps:

• Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
• The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
• Remove the foil, then cook for a further 20 mins until crisp and tender - the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.