by fiveandspice
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fiveandspice's Notes:
Expand1/4 cup chopped shallot Ask a question about this ingredient
1 bay leaf, broken in half Ask a question about this ingredient
3 whole cloves Ask a question about this ingredient
1/2 teaspoon ground coriander Ask a question about this ingredient
2 lemons Ask a question about this ingredient
2 oranges Ask a question about this ingredient
1 serrano chili pepper Ask a question about this ingredient
2 fat cloves of garlic, skin still on Ask a question about this ingredient
1 1 1/2 inch chunk of ginger, peeled, and cut into half inch thick slices Ask a question about this ingredient
1/4 cup olive oil, plus more for roasting Ask a question about this ingredient
2 tablespoons brown sugar, plus more to taste Ask a question about this ingredient
salt and freshly ground pepper Ask a question about this ingredient
Juice one of the lemons into a small bowl. Add in the chopped shallots, bay leaf, cloves, and coriander. Stir and set aside to mellow and infuse for an hour.
Ask a question about this stepPreheat your oven to 400F. Scrub the remaining lemon and the oranges well. Then cut off the ends of each piece of fruit (this part has just a bit too thick of pith), and toss. Cut the rest of the lemon and orange into about 1/2 inch thick round slices. Seed the serrano pepper and cut it in half.
Ask a question about this stepSpread the fruit slices, the pepper, the garlic cloves, and the ginger slices in a single layer on a lined, rimmed, baking sheet. You should be able to snuggle them all onto one, but if you can't, divide it up onto two baking pans. Drizzle generously with olive oil and sprinkle with salt and pepper.
Ask a question about this stepRoast in the oven for 10 minutes. Then, take out and flip all of the fruit slices, return to the oven and roast for another 10-15 minutes, until the fruit slices are quite soft and starting to brown. (you don't want them to dry out though) The garlic cloves should be soft too.
Ask a question about this stepTransfer the fruit, the serrano, and the ginger to a food processor. Remove the roasted garlic from its skin and add it to the food processor as well. Pulse a couple of times. Then, fish the bay leaves and the cloves out of the shallot mixture. Pour the shallots along with the lemon juice into the food processor and pulse some more until the fruit pieces are chopped.
Ask a question about this stepAdd the sugar and 1/4 cup of olive oil. Continue to pulse until the mixture is sort of creamy interspersed with the occasional chunk of orange. Season with salt and pepper and more sugar to taste.
Ask a question about this stepStore in the refrigerator (it will keep, tightly covered, in the refrigerator for at least several days), but when you are going to use it, bring the quantity you are going to use to room temperature because it will have a better texture.
Ask a question about this stepThanks Bevi! They're really addictive!
This is from your friendly editors at Food52.
This looks amazing! Putting this on a sweet potato sounds like a plan!