Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Every Sunday 9am - 1pmMount Alexander CollegeNext Market: Sunday 16 December

Pickled Mandarins

ingredients
•    1 kg Ellendale Mandarins    
•    3 Bay leaves                  
•    (pickling syrup)
•    1/3  cup Golden syrup                
•    1 ½ cup White wine vinegar      
•    1 cup Caster sugar                  
•    6 Cardamom  pods           
•    1 Cinnamon quill             
•    ½ tsp Black peppercorns       
•    15 Cloves                          
method
1.    Place washed mandarins in a pot and cover with cold water.
2.    Bring to a boil and simmer for 45 minutes. Drain and cool.
3.    Place all syrup ingredients in same pot and bring to boil
4.    Place mandarins in pot and simmer for 30 minutes.
5.    Place hot mandarins in clean jars and cover with pickling syrup, seal jars with lids and allow to cool.
6.    Lasts in jars 12 months.


Applications for pickled mandarins

-    Asian sauces (eg Citrus and soy glaze)
-    Duck dishes (duck ala orange)
-    Cake mixers(mandarin and poppyseed cake)
-    Instead of marmalade on toast ....and many more

For more info contact Chef Michael on 0415 225 585