Orange Marinade Injection
An orange juice, olive oil and orange-liqueur marinade infused with vanilla, star anise and cardamom, injected directly under the meat's skin with an iSi whipper.
⏱️ Prep: 20 min
Nutrition
per per 300 g portion90
Calories
0g
Protein
5g
Carbs
7g
Fat
Ingredients
| 300 ml | orange juice |
| 100 ml | olive oil |
| 50 ml | orange-infused olive oil |
| 50 ml | orange liqueur (e.g. Grand Marnier) |
| 1 | vanilla bean |
| 1 | star anise |
| 1 | cardamom |
| 1 g | salt |
| 1 g | pepper |
Instructions
- Heat the orange juice with the vanilla bean, star anise and cardamom, and let rest about 20 minutes.
- Add the orange olive oil, olive oil and orange liqueur, then purée with a hand blender. Season to taste with salt and pepper.
- Strain through an iSi Funnel & Sieve directly into a 1-pint (0.5 L) dispenser. Screw on an N2O Cream Charger and shake vigorously.
- Inject the orange marinade directly underneath the skin of the meat, such as a chicken thigh.