Home
recipe-guide
ClemenGold mandarin recipes

Citrus recipes

Preserved ClemenGold peels

Cheese recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Citrus recipes

Roast lamb with ClemenGold romesco

2 hours, plus 10 minutes resting time

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Cheesecake recipes

No-bake ClemenGold® cheesecake

Citrus recipes

ClemenGold® mandarin cups

Citrus recipes

ClemenGold tiramisu

Chocolate recipes

White chocolate-and-ClemenGold panforte

20 minutes

Beverage recipes

The ClemenGold daiquiri

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Beverage recipes

Clemengold old-fashioned

Chocolate recipes

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Mandazi with ClemenGold-infused chocolate sauce

By Keletso Motau

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

475 g flour, plus extra for dusting
100 g sugar
1½ t baking powder
4 t ground cardamom
½ t salt
1 free-range egg, beaten
1 x 400 ml can coconut milk
canola oil, for frying
1 ClemenGold, zested
50 g caster sugar

For the sauce:

1 cup coconut cream
1 stick cinnamon
1 clove
½ rind of ClemenGold
100 g dark chocolate, roughly chopped

Method

1. To make the mandazi, mix the flour, sugar, baking powder, 2 t cardamom and salt in a large bowl. Make a well in the centre and add the egg and coconut milk. Mix to form a soft dough.

2. Turn the dough out onto a floured surface and knead for 10 minutes until smooth. Cover with a cloth and allow to rest for 10 minutes.

3. Cut the dough in half and shape into 2 balls. Roll out each ball into a 2cm-thick circle, then divide each circle into 8 triangles.

4. Fry the dough in the canola oil until golden brown. Remove from the oil and drain on kitchen paper.

5. Mix the ClemenGold zest and caster sugar with the remaining cardamom, and sprinkle over the cooked mandazi.

6. To make the chocolate sauce, heat the coconut cream, cinnamon, clove and ClemenGold rind in a saucepan until hot, but not boiling.

7. Place the chocolate in a bowl, strain the coconut mixture and pour over the chocolate while it’s still hot. Mix until the chocolate sauce is smooth and serve with the mandazi.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

Roast lamb with ClemenGold romesco

One-pan chicken Florentine

Polpette panata with battered brinjals

Preserved ClemenGold peels

Fried halloumi with ClemenGold-and-date syrup

Roast lamb with ClemenGold romesco

Smoked trout with ClemenGold salad

No-bake ClemenGold® cheesecake

ClemenGold® mandarin cups

ClemenGold tiramisu

White chocolate-and-ClemenGold panforte

The ClemenGold daiquiri

ClemenGold-roasted fennel and leeks

Clemengold old-fashioned

Mandazi with ClemenGold-infused chocolate sauce

Mandazi with ClemenGold-infused chocolate sauce

Ingredients

Method