Orange with caramel and olive oil

This cupboards bare recipe is the quintessential Spanish recipe that showcases the simplicity of our cooking. Purchase the best eating oranges and an early harvest olive oil. I love arbequina or hojiblanca. In a pinch you can use store-bought candied oranges. Here is a list of my favourite Spanish food shops in Dublin

Photo: Blanca Valencia

This cupboards bare recipe is the quintessential Spanish recipe that showcases the simplicity of our cooking.

Ingredients

Serves 6:

8 oranges

1 cup sugar

1 cup water

¼ cup extra virgin olive oil

Maldon Sea salt

Peel the oranges making sure you remove as little of the white pith (which is bitter) as possible. Julienne the orange zest ( I use an Oxo Good Grips zester)and blanch in boiling water for a few seconds. You can use a microplane also, but the texture will be slightly different.

Make a simple syrup by boiling water and sugar for 5 minutes and add the blanched peels.  Simmer for a further 5-10 minutes and allow to cool.  Pour over the oranges and refrigerate

Before serving sprinkle with some very good and fruity extra virgin olive oil and sprinkle with Maldon salt.