It is mandarin season and one of the things we do at this time of the year is to dry the skins from our home grown mandarins. They are used during the year in teas, stocks, soups, sauces and anything else I can justify throwing a little into.
We also make an orange flavoured soy sauce, simply by soaking the soy with the skins and some star anise. Why not try it? Use the soy sauce as you would use normal soy sauce for extra flavours.
Similar recipes include Chilli Soy Sauce, and Sesame Chilli Soy Sauce.
Continue reading “Mandarin and Star Anise Flavoured Soy Sauce”
Drying citrus peel is easy and can add a huge flavour boost to so many dishes. The dried peel can be used in chunks or strips, or can be powdered and mixed with other ground spices. I add it to my regular chai mix, to herbal/spice infusions, curry powders, soups, sauces, dressings, syrups, salts, breads and other baked goods, sweet and savoury rice dishes and saucy baked dishes.
Peel from any citrus can be dried – oranges, mandarins, limes, tangelos, pomelos and so forth. Use them alone, or mix them in dishes.
Similar recipes include How to Dry Chillies How to Dry Capsicums, and How to Dry Tomatoes.
Continue reading “Dry your Citrus Peel for Flavour Boosts to Spice Powders, Teas, Sauces, Pulses, Salts, Vegetables and Sweet Dishes”