My mother often accused me of transferring my affections too freely. By this she didn’t mean I was a fast girl, she meant instead that I flitted swiftly from interest to interest. With my current yen for finding out more about the exact nutritional value of the ingredients I’m using to cook with, I feel her watching over my shoulder and saying “Mushrooms are the healthiest thing now? Last month you were going on and on about beetroot? Finish the beetroot story already, then do the mushroom thing …”
There’s not time enough, Mommy, we have a new wunderkind on the block and her name is … ClemenGold!
Sure enough, Old Clemmy is everywhere; she is the IT! girl of the culinary scene.
Even my husband, impervious to trends, is smitten by this voluptuous hussy.
From all the photos I saw it seemed clear to me; a tangerine, a mandarin, some kind of new orange. And then I found that Our ClemenGold had her own website, with a brand philosophy, a business forum and a strategic platform to boot. I had to meet this girl myself.
The website uses flowery descriptions of this fruit, going quite poetic with phrases like “it will enrapture your senses” and “a harmony that reflects the golden standard, which makes ClemenGold so special” … I was laughing my head off and thought the copywriter ought to be shot.
I was soon eating my words, along with my first ClemenGold.
Of course it followed that I absolutely had to experiment with using this little golden globe in cooking. (It also fitted perfectly with Tandy’s regional and seasonal challenge to cook with a citrus fruit.) Salty smoked gammon steaks seemed an ideal playmate.
Stir fry of smoked gammon, ClemenGold, pineapple, chillis, zucchini, cauliflower, broccoli, leeks, new peas, baby corn and bell peppers. Garlic, ginger, soy sauce and Verlaque sweet basil infused olive oil. Ah! Yes!