Orange & Ta­marind Dress­ing

NZ House & Garden - - EXTRA HELPING / ORANGES -

This dress­ing works par­tic­u­larly well in Asian-style sal­ads, el­e­vat­ing easy, throw-to­gether com­bi­na­tions such as soba noo­dles with a few veg­eta­bles, nuts and chicken, duck, pork or prawns. The mix­ture can also be used like a mari­nade or cook­ing sauce: fill a cleaned fish with sliced orange and fen­nel, pour the dress­ing over and bake un­til the fish is cooked through.

¹⁄³ cup ta­marind sauce or purée 50ml orange juice 1 tea­spoon caster sugar 1 tea­spoon sesame oil 3 ta­ble­spoons olive oil 1 orange, finely grated zest 2 tea­spoons fish sauce 3 ta­ble­spoons water ½ red chilli, seeded and finely chopped 2 ta­ble­spoons (30g) chopped co­rian­der

Whisk to­gether ta­marind, orange juice and caster sugar un­til sugar dis­solves, then mix in re­main­ing in­gre­di­ents. Dress­ing will keep for a few days in the fridge.

Makes 1 cup

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.