I bet a few of you still have some things knocking about after the Christmas holidays. Especially mandarins.
As you may have noticed, last year was the year that I discovered the joys of combining desserts with herbs. People have been putting things like mint, basil and lemon balm in desserts forever. Last year, I mostly branched out into fennel, with my Rhubarb Foolish and Fennel and Strawberry Tarts. This year, I see no reason to stop experimenting.
I got inspiration for this dish from taking a quick break from the Christmas prep and sneaking off for five minutes with a mandarin. I must have still had some dill on my hands from the Gravad Lax. What I ended up with was inspiration. This is a great combination, as if they were made to go together. The dill is actually pretty subtle in this, it somehow seems to enhance the mandarin flavour, making it really sing on your tongue.
Mandarins can be a little bit hard to juice by hand. Well, hard on the hands anyway, as I found out last year when making marmalade. Their skins are so soft and thin, that if you have any number to juice, it becomes uncomfortable very quickly.
If you have a fancy juicer, all well and good. If not, and you ever have to juice a few mandarins, this tip will save you from feeling that you have juiced more of your hand than you did the fruit. Peel them, then bung them in a jug and juice them with a stick blender. Pour the resulting juice through a square of muslin. You can either leave it to drip through for a few hours, if you want a very clear juice; or you can squeeze it through straight away if you don’t mind a cloudier juice.
In fact, I’m full of top tips today. When cleaning out the cupboards recently, I came across half a bag of badly-stored sugar, that had got a little damp at some point. As you know, I hate to waste food, so I kept this, knowing that I would find something that it would be suitable for. This recipe is just the thing, because it requires a simple syrup. I just put it in a ziplock bag, wrapped it in a couple of tea towels, and bashed out the lump with a hammer. It wasn’t fine sugar, but I could get the right amount out to melt gently into a syrup. Obviously, it would have been better not to abandon it to its fate in the first place, but I feel good that it didn’t go to waste.
And talking of not wasting food, this recipe also uses another the things that I always have knocking around in my fridge or in the freezer – egg whites. I absolutely love sweet and savoury egg-based sauces, and make all manner of custards, hollandaise and fresh mayonnaises on a regular basis. I am always in need of recipes for egg whites. If you have more suggestions, please do share.
As well as using up all the leftovers, this clean, bright and refreshing sorbet is the perfect antidote for the heavy and rich Christmas foods we have been eating recently. It is also a really easy recipe, to make, even if you don’t have a ice cream maker (which I don’t).
Coincidentally, this recipe really fits the brief for this month’s Cooking with Herbs, run by Karen at Lavender and Lovage, so I’ve entered it on her blog. There are always so many great recipes there, so hop over with me at the end of the month to have a look.
Recipe: Mandarin and Dill Sorbet
8 mandarins, preferably unwaxed
200 g granulated sugar
300 ml water (and maybe a little more)
about 25 g dill
1 egg white
Wash and zest six of the mandarins, and juice all of them, using the handy method I outline above.
Put the zest, sugar, water and dill in a saucepan. On a gentle heat, melt the sugar, and then bring to a boil. Once it is boiling, cook the syrup for a further five minutes, then leave to cool for ten minutes.
Taste the syrup. At this point, you should be able to taste the dill quite well, but it does come after the less-subtle mandarin punch. If the dill is enough for you, set the syrup aside to go cold. If you are having trouble tasting the dill, add a few more sprigs to the syrup, before you set it aside.
Once the syrup is completely cold, strain it through a fine sieve, add the juice, and make it up to a total of 600 ml with cold water, if it falls short.
Pour the entire mix into a shallow container with a lid. An old ice cream tub is ideal. Freeze it for about 4 hours, until the sorbet is thick and syrupy.
Whisk the egg white to form soft peaks. Put the sorbet mixture into a mixing bowl, and whisk it thoroughly to break up the ice crystals.
Add a little of the sorbet to the egg white, and mix it in thoroughly. Fold the rest of the sorbet to into the egg white.
Return to the container and freeze again. Check it after a couple of hours to see if the egg white has separated a little. If it has, re-whisk it.
The sorbet will be ready after seven hours from when you added the egg white, but stores well for longer. Remove from the freezer 10 minutes before serving.
This should be easy enough to make in an ice cream maker, too. I guess you will need to churn it for a bit, then add the whisked egg white, then churn again. Just follow the manufacturer’s directions for the rest.