The mixture of these bold flavors, lemon, marmalade, coriander and garlic make it an incredible vinaigrette, dipping sauce or marinade.
Chef's notes
This makes a great vinaigrette or marinade. If using as a marinade, make sure to discard the leftovers after marinating. You may want to set some aside, in advance, to use as a delicious dipping sauce after cooking.
These fresh flavors go very well with chicken, pork, beef and seafood.
Steps
1
Making the Vinaigrette
Ingredients
3 garlic cloves
1 tsp sea salt
1/4 cup thin-rind orange marmalade
1 tbsp honey
2 tbsp soy sauce
1/8 cup grapeseed or vegetable oil
1/2 tsp dried red pepper flakes
1 tsp ground coriander
freshly ground black pepper (to taste)
1/2 cup lemon juice
1/2 cup coriander leaves
To start the vinaigrette, first crush the garlic, along with the salt, to form a paste. Place into a bowl. Then add the marmalade through to the lemon juice. Next, remove the leaves from the cilantro and finely chop. Add it to the mixture and whisk again.
13 Comments
Dawn T•
Marinated for a few hours then grilled on the BBQ - served it with a spinach salad. It was delicious!
I just had this on my salad for lunch and it's really wonderful and SO FRESH tasting. I normally dislike marmalade in anything, but this was really great with the mix of flavours. Too bad there isn't enough left over for a marinade. I will double this next time. Thanks!
This vinaigrette was fantastic on prawns (marinated for 30 minutes and then used the remainder for a dipping sauce). Looking forward to trying this on other proteins and using as a vinaigrette in salads!
Hi Sunnie, ah, this went with the Basmati rice and bok choi dish--sounds delicious and well-planned. You will totally enjoy the viniagrette on a bed of fresh greens! Another winner, indeed! Rouxbe on, Char
Hi Raiz: again, this is a matter of taste--you may want to start with 1/2 teaspoon, and see how it blends with the other ingredients. Add more, if needed. Take care, Char
Hi Raiz: yes, you can use dry coriander. And, yes, the marinade can be frozen. You may want to freeze it in silicone ice cube trays so you can “pop out” what you need. Make sure the trays are covered well. Should last in the freezer 4-6 months. Cheers, Char
if i was to use this marinade for a whole 170g chicken breast would i need to drain from the marinade and add additional oil after? im planning on baking the chicken breasts at 1200c fan for 20 minutes.
Judi G •I just had this on my salad for lunch and it's really wonderful and SO FRESH tasting. I normally dislike marmalade in anything, but this was really great with the mix of flavours. Too bad there isn't enough left over for a marinade. I will double this next time. Thanks!
Sunnie S •This vinaigrette was fantastic on prawns (marinated for 30 minutes and then used the remainder for a dipping sauce). Looking forward to trying this on other proteins and using as a vinaigrette in salads!
Char N • Rouxbe Staff •Hi Sunnie, ah, this went with the Basmati rice and bok choi dish--sounds delicious and well-planned. You will totally enjoy the viniagrette on a bed of fresh greens! Another winner, indeed! Rouxbe on, Char