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Our good friends at Parlourmentary in Southbourne (www.parlourmentary.com) gave us a load of discard from their orange juice machine and set us a challenge - "What can you make with this?!". Naturally we fermented the pulp for 8 weeks and we then ploughed all our efforts into developing a sticky orange chilli sauce that was like nothing else on the market. The first hit of orange makes your eyes go boom, quickly followed by hints of garlic, ginger, chilli and lime leaf. Fresh basil & coriander finish off this amazing sauce.
TOP TIP
Use this as a dip or glaze for any kind of duck, or goes especially well with spring rolls.
INGREDIENTS
White wine vinegar, caster sugar, fermented orange rind, ginger, garlic, fermented chillies, lemongrass, lime leaf, coriander, basil, salt, xanthan gum.
ALLERGY ADVICE
Contains sulphites.
Our good friends at Parlourmentary in Southbourne (www.parlourmentary.com) gave us a load of discard from their orange juice machine and set us a challenge - "What can you make with this?!". Naturally we fermented the pulp for 8 weeks and we then ploughed all our efforts into developing a sticky orange chilli sauce that was like nothing else on the market. The first hit of orange makes your eyes go boom, quickly followed by hints of garlic, ginger, chilli and lime leaf. Fresh basil & coriander finish off this amazing sauce.
TOP TIP
Use this as a dip or glaze for any kind of duck, or goes especially well with spring rolls.
INGREDIENTS
White wine vinegar, caster sugar, fermented orange rind, ginger, garlic, fermented chillies, lemongrass, lime leaf, coriander, basil, salt, xanthan gum.
ALLERGY ADVICE
Contains sulphites.