Dehydrated blood orange
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- Cut away all the rind and pith from the oranges.
- Cut the oranges into quarters. Then cut the centre pith from the segments on a bias cutter.
- Arrange the cleaned orange segments on a dehydrator tray.
- Dehydrate the oranges at 80°C for two hours.
- Take out of the oven and keep warm for service.
- As an amuse-bouche or component in a starter or maincourse with components of sheep's milk and fennel.
- Use in a dish with components of whitefish, radish, and tomato.
- Use in a dish with components of crab, celeriac, and potato.