CHOCOLATE-DIPPED MANDARINS
INGREDIENTS
10 mandarins
Trends, culture and exclusive features: Sign up for 7LIFE newsletters 
1 cup dark chocolate
Garnish: sea salt flakes, desiccated coconut, crushed pistachios
METHOD
1. Line a tray with baking paper.
2. Peel the mandarins.
3. Melt the chocolate in the microwave or using a double boiler on the stove.
4. Dip each slice halfway into the melted chocolate and place on the baking tray.
5. Sprinkle with pinch of garnish and repeat until all slices are evenly coated and sprinkled.
6. Refrigerate for 10 minutes or until chocolate is hard.
BAKED FETA SALAD WITH MANDARIN
INGREDIENTS
4 x 200gm Greek-style feta
2 tbsp honey
½ cup extra-virgin olive oil
4 mandarins
50 ml apple cider vinegar
1 tbsp coriander seeds, toasted and lightly crushed
3 radicchio leaves
2 small fennel bulbs, trimmed and sliced
Handful micro sorrel
½ cup roasted hazelnuts, chopped
Dried mixed herbs, to serve
METHOD
1. Preheat oven to 200°C. Line an oven tray with baking paper. Slice each piece of feta in half
and place on tray. Combine half the honey and 1 tablespoon of the oil in a small bowl and
spread evenly over feta, then season to taste. Bake for about 20 minutes until feta is soft and
golden.
2. Juice one mandarin then peel and slice the remaining 3 mandarins. Whisk mandarin juice,
remaining honey and oil, vinegar and coriander seeds in a jug until combined, season to taste.
3. Combine radicchio, fennel and sorrel in a large bowl, season and drizzle with half the
dressing.
4. Arrange salad and warm feta on serving plates and drizzle with remaining dressing. Scatter
with hazelnuts and sprinkle with herbs to serve.
MANDARIN MARMALADE
INGREDIENTS
1kg imperial mandarins
¼ cup lemon juice
4 cups water
5 cups white sugar
METHOD
1. Combine whole mandarins, lemon juice and water in large saucepan and bring to the boil.
Reduce heat and simmer, covered, for about 45 minutes or until mandarins are soft.
2. Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind;
discard seeds. Return the chopped mandarin to the liquid.
3. Measure how much fruit mixture you have and add 1 cup sugar for each cup of fruit mixture.
Return fruit mixture and sugar to saucepan; stir over high heat, without boiling, until sugar
dissolves. Then bring to the boil and boil, uncovered, without stirring, for approximately 30
minutes or until jam “jells” when tested.
4. Pour hot jam into hot sterilised jars and seal immediately. Label and date jars once they’ve
cooled.
For more of Matt Palise, click here
