Roasted mandarinsBowl
from Crave Wares. All
other props stylist’s own.
Polenta-crumbed chicken
All props stylist’s own.
Broccoli cheesePlate
from Nikau. Decanter and
glass from Crave Wares.
All other props stylist’s
own. Stockists p168.Roasted mandarins with ginger custard
SERVES 4 -6
Roasting mandarins intensifies their sweetness – they’re
delicious served warm or cold with this ginger-infused custard.
Or mix it up a little and drizzle cold custard over warm fruit.
220 gm (1 cup) caster sugar
6 mandarins, peeled and
halved horizontally
Thinly peeled rind of
1 mandarin and juice
of 2 mandarins
Thinly peeled rind and juice
of 1 lemon
Crushed ginger snap
biscuits, to serve
GINGER CUSTARD
2 egg yolks
40 gm caster sugar
150 ml milk
150 ml pouring cream
1 tbsp finely grated ginger
1 Preheat oven to 220°C.
Scatter sugar in a roasting pan.
Press cut sides of mandarins
into sugar and stand until sugar
dissolves and forms a thick crust
(5 minutes). Turn mandarins
cut-side up. Combine citrus rind
and juices and 2 tbsp water in
a jug, pour around mandarin,
then roast, turning and basting
occasionally with pan juices,
until juicy and beginning to
caramelise (20-22 minutes).
2 Meanwhile, for ginger
custard, whisk egg yolks and
half the sugar in a bowl until
pale and thick (2-3 minutes).
Bring milk, cream, ginger and
remaining sugar to a simmer in
a saucepan over medium-high
Chill custard quickly by pouring
it into a bowl set over an ice
bath and stirring until it cools.
●heat, whisking occasionally to
dissolve sugar. Pour hot cream
mixture over yolk mixture,
whisking continuously, then
return to pan. Cook, stirring
continuously, over medium
heat until mixture thinly
coats the back of the spoon
(2-3 minutes). Strain into
a serving jug.
3 Serve roasted mandarin
drizzled with custard and
scattered with crushed
ginger snaps.●