Orange-Chili Vinaigrette
Ingredients
- Ingredients
- 1 organic Orange
- 1 heaping Tbsp sugar
- 1 red Bell pepper
- 2 Tbsps olive oil
- 1 shallot
- 4 garlic cloves (peeled and quartered)
- 100 milliliters Orange juice
- 350 milliliters Shellfish broth
- 1 Vanilla bean
- salt
- freshly ground peppers
- Tabasco sauce
- The deposit
- ½ Red Bell pepper
- ½ Red chili pepper
- 4 garlic cloves (withdrawn)
- 1 Tbsp olive oil
- 25 grams pickled ginger (finely diced)
- salt
- peppers (from the mill)
Preparation steps
Rinse the orange in hot water. Peel the zest from the orange, then cut into 2 cm (approximately 3/4 inch) long thrips. Blanch the zest in boiling water, then remove. Bring 60 ml (approximately 2 ounces) of water and the sugar to a boil. Add the orange zest and cook until the water has almost evaporated. Remove from the heat and let cool.
Rinse and trim the peppers. Halve the peppers, remove the seeds and membranes, and coarsely chop. Pee and finely dice the shallots. Heat the olive oil in a pan, and sweat the shallots, peppers, and garlic. Deglaze the pan with the orange juice and the seafood broth. Add the vanilla seeds and the vanilla been, and simmer for 20 minutes. Remove the vanilla bean, then puree the mixture and pass through a fine strainer. Let the mixture cool.
Mix in the orange zest, then season to taste with salt, pepper, and Tabasco.
Peel the peppers and finely dice. Rinse the chili and halve lengthwise. Remove the seeds and membranes and finely dice. Heat the olive oil in a pan. Sauté the peppers, chili, garlic, and ginger for 30 seconds. Season to taste with salt and pepper, then remove from the heat and drain on paper towels. Add the vinaigrette and stir until combined.
