Charred orange and olive oil dressing

Charred orange and olive oil dressing

By
From
Three Sisters Bake
Makes
120 ml
Photographer
Helen Cathcart

This dressing originated during barbeque season a couple of years ago. When the weather is nice enough to drag the barbeque out of hiding, we really make the most of the moment and experiment with anything and everything on it. Charring the oranges gives this dressing it’s depth, with a slight smokiness.

Ingredients

Quantity Ingredient
1 orange
5 tablespoons extra virgin olive oil
1 tablespoon agave or maple syrup
1 tablespoon white balsamic vinegar
a small pinch coarsely ground black pepper

Method

  1. If you have the barbecue fired up, use it to char the orange. If not, a griddle pan will do the job: cut the orange in half across the middle. Brush the surface with a little oil, before placing the halves, face down, on the barbecue or griddle pan. Leave for around 10 minutes, until the orange begins to soften and turn dark brown. Remove from the heat and set aside to cool.
  2. When cool enough to handle, juice the orange into a bowl, allowing some charred bits to fall through. Thoroughly whisk in the remaining ingredients.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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