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Oh My Darling Clementine!

Author David
Posted On 16th December 2013

Clementine

Clementines are so sweet and juicy that when added to baking and desserts, there’s no need to sprinkle with sugar first.

However, this fantastic variety of the citrus family isn’t just great at the end of as meal to cleanse the palate.

They are brilliant added in to salads, the juice makes a wonderfully fragrant dressing offset with balsamic vinegar and perhaps a wedge of good, strong cheese.

It also works wonders alongside either turkey or pork to sweeten the meat.

Why not try our festive ‘pigs in blankets’?

Ingredients:

  • 2 onions, halved and sliced
  • 2/3 clementines
  • 400 grams of uncooked cocktail sausages
  • 300 grams streaky bacon
  • (cocktail sticks to secure – optional)

In a frying pan, soften your halved and sliced onions with a dash of oil and roll round the pan for 5-10 minutes on a medium heat.

Pre-heat your oven at approximately gas mark 6, 180 degrees C.

Peal your clementines and separate into segments, leave to one side.

Now then, for the ‘lil piggies…each cocktail sausage wants to go in the centre of a length of streaky bacon.

Add in one clementine segment and a teaspoon of fried onion and then wrap it up to keep warm!

There’s no exact method to this, which is why you could use a cocktail stick to secure the bacon if you can quite get them laid flat, to stop them unravelling.

Pop them into the oven and leave for 20-25 minutes depending on how crispy you like your bacon, even a little longer.

The onion and the clementines add a wonderfully pungent and sweet note to the smoky bacon taste and the meatiness of the sausage.

These little beauties are right at home next to a main meal or simply remove the sticks after cooking, stick the piggy on top and on to a plate for fantastic finger-food for a party.

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