Orange Cumin Vinaigrette With Roasted Garlic Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Cumin seeds,
1/3 cup: Orange juice, preferably
Freshly squeezed,
Grated zest of one well,
Washed orange,
1 tbsp: Sherry vinegar,
1/4 cup: Roasted garlic pulp,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1/2 cup: Olive oil,
Directions:
Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof
plate or baking sheet and roast in oven 3 to 5 minutes until their
fragrance is released. Remove from oven and allow to cool. Place
orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin
seeds in the blender. Whirl to blend thoroughly then slowly pour in
olive oil while machine is running so as to form an emulsion.
TOO HOT TAMALES SHOW #TH1E11
Source from luhu.jp
plate or baking sheet and roast in oven 3 to 5 minutes until their
fragrance is released. Remove from oven and allow to cool. Place
orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin
seeds in the blender. Whirl to blend thoroughly then slowly pour in
olive oil while machine is running so as to form an emulsion.
TOO HOT TAMALES SHOW #TH1E11
Source from luhu.jp
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