The peel with infuse and in just a week the flavours will start coming through. FLAVOURED OLIVE OIL: Add a few strips into your olive oil.MARINADES: Finely chop a piece of your dried clementine peel, mix it with olive oil, dried herbs and make a delicious marinade for chicken or fish.FLAVOURED SUGAR: Keep a strip inside your sugar baking box to flavour it.
MEDITERRANEAN RECIPES: Add a piece of your dry clementine peel into fish soup and tomato sauces for real mediterranean flavours.Try to avoid the white part.Ģ) Hang the peels and air dry for a couple of days, or until hardened and curled.ģ) Store in an airtight container. Now just peel each piece off the peel.ĭo not waste the clementine peels, make dried clementine peels.ġ) Scrub the clementine clean and peel the outer skin with a knife or peeler. You can zest, peel, juice or segment your clementines. To get your segments out, cut off each end of the clementine, then cut a slit down the clementine and gently roll the clementine stretched out in a strip. Store your clementines in the fridge for up to 7 days. They are rich in vitamin C, and can be used in both sweet and savoury recipes. Clementines are fruits from the citrus family.
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