Peel and chop them into small cubes about 1cm in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes
Use the sauce to make a slaw out of shredded radish, carrots and cabbage.
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes
Use pesto on pasta, sauteed vegetables, or in scrambled eggs!
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.
