You may recall that a little while ago I posted a recipe for Clementine Lamingtons that I developed using a box of the biggest, juiciest ClemenGolds which I had been gifted from the folks over at ClemenGold.
That recipe got a lot of attention here on the blog, over at Foodgawker and also on Pinterest. It must have caught ClemenGold’s attention too because not long after that recipe was published I received an email from Michelle at ClemenGold asking if I would be interested in developing a few more recipes for them. I was delighted and did not hesitate for a minute.
I thought you might be interested in a little bit of the ‘behind the scenes” work which we do off the blog, and this seems like the perfect opportunity.
I received the brief which detailed the type of recipes which ClemenGold were looking for. Michelle was really helpful by being extremely clear on what she wanted. Using the brief as a starting point, I did a little bit (read: hours) of brainstorming and then sent through a couple of ideas I had worked on. ClemenGold then chose the recipes that we would move forward with.
Once I have the recipe selection I write out a test version of the recipe. Then I make the dish Laboratory style i.e. with pen and pencil in hand, making any adjustments to the recipe by triple checking weights, measurements and temperatures and noting cooking times. Once that is done, I edit the recipes accordingly.
Now, obviously each brand has a unique feel and look they are currently using to showcase their product. This is usuallly something quite easy to pick up on, especially if the brand runs an instagram account, but this absolutely cannot be a grey area. [You can click here to follow ClemenGold on Instagram.] To facilitate this process, I created a secret contributor “mood” board on Pinterest, and both Michelle and I pinned images there to get a feel for what ClemenGold were looking for in terms of the mood and feel of the images. Reading Michelle’s brief and seeing which images she liked on the mood board got us onto the same page pretty quickly.
From there we moved to the fun part which is where I prepare the tested recipes for their day in front of the camera. We shot the ClemenGold recipes in the first week of being in our new studio.
We really take our time doing shoots like this one. In some shots you will notice that the salad is dressed, in others it stands on the side. We move things around, try different props, hike the camera up and down and in all different angles. During shooting we break every now and then to transfer the images to an ipad or mac where we can check the image in its full size. Zooming in shows us exactly what is in focus and what is not. More often than not doing this also alerts us to a pea in the case of this salad, which has not fallen perfectly into place.
If I look at these images, I do think they are fabulous. I feel like they hit the brief on the main criteria, but I also think they have a little of our signature in them too.
A big thank you to ClemenGold for allowing me to share my favourite recipe from the shoot here on the blog. This is the recipe for a baked Salmon Salad with ClemenGold & Ginger Dressing and it is such a great transitional recipe for late winter / early spring. The citrus dressing is one that you will be making all through the ClemenGold season.
What a pleasure is has been to work with amazing local produce and of course a great company. Please note that ALL images in this post as well as the recipe were purchased by and belong to ClemenGold, published here with their kind permission.
To have a chat with me regarding recipe development please drop me an email sam(at)pomegranatedays(dot)co(dot)za, I would love to hear from you.
- 20 g (2 cm) fresh ginger
- 1 garlic clove
- 30 ml water
- 30 ml white wine vinegar
- 45 ml honey
- zest and juice of 2 ClemenGolds
- 190 - 250 ml olive oil
- salt and pepper
- 400 g fresh salmon portions
- 45 ml butter, melted
- salt and pepper
- 10 ml sugar
- 2 ClemenGolds, halved
- 120 g fresh peas, blanched
- 140 g mange tout, blanched
- 180 g fine beans, blanched
- 85 g baby salad leaves, washed
- 1 ClemenGold, peeled and segmented
- Place the ginger, garlic and water into a food processor and process until a fine paste.
- Add the vinegar, honey and the zest and juice of the ClemenGolds.
- Process to mix.
- With the processor running, slowly add enough of the oil in a steady stream, until the dressing thickens slightly and is well blended.
- Season to taste with salt and pepper.
- Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.
- Season with salt and pepper and pour over the melted butter.
- Bake in an oven that has been preheated to 190˚C for 10 – 12 minutes or until the salmon is cooked through.
- Flake the salmon into pieces.
- Sprinkle the sugar over the ClemenGold halves and grill flesh side down until caramelized.
- Toss the flaked salmon with the remaining salad ingredients.
- Serve immediately with the ClemenGold and Ginger Dressing and the caramelised ClemenGold halves.