Sage Citrus Press BCP600 Instruction Book - Citrus Dijon Vinaigrette
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Citrus Dijon Vinaigrette
Makes approx. 200ml
1 lemon, halved
1 orange, halved
3 tablespoons (60ml) olive oil
2 tablespoons Dijon mustard
1 tablespoon wholegrain mustard
1 teaspoon caster sugar
Sea salt and freshly ground black pepper, to taste
1. Using juicer juice lemon and orange into
a large jug.
2. Add remaining ingredients and whisk until
combined. Season to taste with salt and pepper.
Store covered in the fridge for up to 2 days.
Sticky Orange & Ginger
Chicken Wings
Serves 4
2 oranges
¼ cup (90g) honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2cm piece ginger, peeled, finely grated
1.2kg chicken drummettes and wingettes (see note)
Thinly sliced green onion and toasted sesame seeds,
to garnish
1. Finely grate the rind of 1 orange. Cut oranges
in half. Using juicer squeeze oranges into a jug.
Transfer to a large bowl. Add honey, brown sugar,
soy sauce and ginger; stir until combined.
Add chicken and toss to coat.
2. Preheat the oven to 210°C no fan (190°C
fan-forced). Line a large 1½ cm deep baking tray
with foil and then non-stick baking paper.
3. Arrange chicken in an even layer in prepared
tray. Pour over any orange juice mixture.
Roast for 45 minutes, turning chicken every
15 minutes until chicken is golden brown and
cooked through. Transfer to a serving platter.
Garnish with green onion and sesame seeds.
NOTE
Alternatively use 1.5kg chicken wings. Using sharp
kitchen scissors cut at the wing tip joint to remove wing
tips. Discard wing tip. Cut the wing in half at the joint to
form drummettes and wingettes.