1. Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

PREPARATIONS

• Here is the recipe for the Orange Oil. You’ll need about 3 tablespoons for this recipe.

INSTRUCTIONS

• For the pear compote, mix water and sugar in a small pot and simmer over medium heat until the sugar is completely dissolved. Meanwhile, peel, core, and dice the pear. Cut zest strips from half a lemon. Add the pear pieces and lemon zest to the pot and simmer for about 10 minutes until the pear is soft but still holds its shape and has a bit of bite.
• While the compote is cooking, prepare the coulis. In a tall container, finely puree the cooked beetroot and fresh raspberries. Strain the puree through a sieve to catch the raspberry seeds. Season the smooth mixture with honey, balsamic vinegar, salt, and pepper, and pour it into a squeeze bottle. Refrigerate until needed.
• Remove the pot with the pear compote from the heat, take out the lemon zest, and add 1 tablespoon of freshly squeezed lemon juice. Stir and set aside to cool.
• For the sweet potato puree, fill a small pot halfway with water and set aside. Peel and cut the sweet potato into medium pieces and add them to the pot. Cook until soft, about 20 minutes.
• Meanwhile, prepare the salad dressing in a small bowl. Mix together orange oil, lemon juice, salt, pepper, fresh chili, and dried coriander. Set aside. Wash and dry the salad thoroughly and set aside separately.
• Roughly chop the hazelnuts and cut the chives into small rings. Set aside.
• In a small bowl, warm the milk and butter in the microwave or a small pot until the butter melts. Set aside.
• Drain the sweet potatoes and mash them with a potato masher until coarse. Add the warm milk and butter mixture and stir well. Season with salt, pepper & cayenne pepper.
• To plate, place a dollop of the puree on a plate and spread it slightly. Next, add a few drops of coulis beside it. Thickly slice the smoked boiled ham and roll it up, placing it on the puree. Arrange the pear compote lengthwise next to the coulis. Add some salad between the puree and coulis. Top the plate with the remaining dressing, hazelnut pieces, chive rings, and a drizzle of orange oil.