Tangerine oil
Easy to make and goes well with a wide variety of dishes. Although tangerines are very popular among consumers, they are not often used in cooking, which is a shame as they are very aromatic. Buy tangerines when in season and process them to produce an oil. Most of the aromas can be found in the essential oil stored in the peel. This essential oil dissolves in the oil very easily. By vacuum-sealing the oil, it can be kept for quite a long time as no air will be able to enter to cause oxidation.
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Ingredients
|
5 |
|
tangerines |
|
500 |
ml |
sunflower oil |
Preparation method
- Scrub the tangerines clean and grate the peel of two tangerines with a fine grater.
- Peel the other tangerines with a vegetable peeler or very sharp knife, making sure to avoid the white parts.
- Squeeze the grated peel of the two tangerines and mix with the oil, zest, and peel.
- Pour into a vacuum sealer bag and pull vacuum.
- Heat in a hot water bath at 50 °C for several hours to release the flavours.
Serving suggestions
- As a basis for a citrus fruit dressing.
- As part of a dessert. Drizzle a few drops over a citrus fruit or red fruit salad, adding some drops of balsamic syrup if you like.