Mandarin Ginger Tart or Mandarin Rice Paper Rolls recipes

There's more things to do with a juicy mandarin that pop it straight into your mouth.

Try these recipes to add some citrus zing into your meal times.

AUSSIE MANDARIN GINGER TART

GLUTEN FREE - SERVES 8

INGREDIENTS

1 Aussie Mandarin
1 cup rice flour
½ cup gluten free corn flour
½ cup soy flour
150g butter, chilled and chopped
1/3 cup caster sugar
2 tbsp chilled water

CUSTARD FILLING

1½ cups of soya milk
3 eggs, lightly whisked
1 tsp vanilla essence
¼ cup caster sugar

AUSSIE MANDARIN GINGER GLAZE

4 Aussie Mandarins, deseeded with
the white pith removed
1 cup of Aussie Mandarin juice
2 tsp caster sugar
¼ tsp fresh ginger, finely grated

METHOD

Pastry Base - Sift flours three times. Mix flours, butter and caster sugar in a food processor until mixture becomes crumb-like. Add water and process until mixture blends together. Turn dough onto a lightly corn fl oured surface and knead lightly. Wrap in glad wrap and refrigerate for 30 minutes. Roll pastry out until 2mm thick and line tart tins. Line the pastry with baking paper and fill with ceramic pastry weights or cooked rice. Bake for 10 minutes or until pastry is fi rm. Remove the weights and baking paper from the tin.

Custard - Pour soy milk in a saucepan and bring to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture and sieve if necessary. Leave to cool. Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool.

Glaze – Boil then simmer Aussie Mandarin juice and caster sugar on a medium heat until glaze thickens. Add grated ginger prior to taking off the heat.

PLATING

Top each custard tart with segments of Aussie Mandarins, pour the glaze over the top and serve with cream.

AUSSIE MANDARIN RICE PAPER ROLLS

GLUTEN FREE - SERVES 4

INGREDIENTS

3 Aussie Mandarins, peeled and deseeded
375g rice paper sheets
1 avocado, peeled and cut into strips
4 spring onions, cut into 10cm lengths
1 chilli, cut diagonally and deseeded
1/3 cup loosely packed coriander leaves
65g rice vermicelli noodles
5 chicken tenderloins
1 egg, lightly beaten
1 cup corn flour
Gluten free breadcrumbs
Oil for frying

AUSSIE MANDARIN GINGER DIPPING SAUCE

1 Aussie Mandarin,
peeled and deseeded
½ cup Aussie Mandarin juice
2 tsp caster sugar
¼ tsp fresh ginger,
grated finely
1 chilli, deseeded and
finely chopped
Sesame seeds

METHOD

Chicken preparation - Slice chicken tenderloins lengthwise into 3 strips about 10cm long. Coat with corn flour, dip in beaten egg and coat with gluten free breadcrumbs. Heat a little oil in a shallow frying pan and lightly fry until cooked.

Noodle preparation - Place the vermicelli noodles in a heat proof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain.

Rice paper roll preparation - Soak 1 rice paper sheet in warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place chilli and coriander leaves in the centre of the rice paper roll and top with 2-3 Aussie Mandarin segments. Top with a slice of avocado, spring onion and vermicelli noodles. Fold in ends and roll up firmly to seal the filling.

Sauce - Add Aussie Mandarin segments, juice,caster sugar and chilli to a saucepan. Bring to boil and simmer on a medium heat until sauce thickens. Strain the sauce through a sieve and pour into a dipping sauce dish. Add ginger and
chilli and finish with a sprinkle of sesame seeds.