Pomegranate punch
One of the oldest known fruits, found in writings and artefacts of many cultures and religions, the pomegranate is an original native of Persia. This nutrient dense, antioxidant-rich fruit has been revered as a symbol of health, fertility and eternal life.
Many studies show that the pomegranate is one of the most powerful, nutrient dense foods for overall good health. Pomegranates are used in cooking, baking, juices, smoothies and beverages.
Seeding a pomegranate may seem like a lot of work for just a piece of fruit but think again. Getting at those seeds may be well worth it. The pomegranate is a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer. A glass of pomegranate juice has more antioxidants than green tea, blueberries and cranberries.
Seeding a pomegranate
Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within.
Lightly score the skin in quarters from stem to crown end.
Immerse the scored fruit in a large bowl of cool water and soak for five minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl
Discard skin and membrane, drain the seeds and dry on paper towels.
Pomegranate and
puffed rice scoops
Ingredients
(Serves 2)
Pomegranate 1 no
Puffed rice 100g
Roasted peanuts 50g
Roasted chana lentil 50g
Gram flour savoury 50g
Coriander leaves ¼ cup
Mint leaves ¼ cup
Green chilli 1 no
Salt to taste
Chat masala to taste
Tamarind sauce 3tbsp
Tomato ketchup 3tbsp
Lemon juice 1tbsp
Bell pepper 1 no
Method
Seed the pomegranate as per the method mentioned and keep aside.
Cut bell peppers into half and remove the seeds and boil them for 30–45 seconds in water to make them soft.
Take a mixing bowl and combine pomegranate seeds, puffed rice, peanuts, chana lentil, gram flour savoury, chopped coriander, mint leaves and green chilli and toss to combine.
Drizzle tomato ketchup, mint chutney and lemon juice, season with salt and chat masala.
Toss again to combine the sauce evenly.
Serve in the bell pepper scoop and garnish with pomegranate seeds.
Serve immediately
Note: This salad/ appetiser is to be served immediately after preparation as it involves puffed rice and the sauce drizzled on top will make it soggy and then the dish will be less appetising. Also instead of the mint sauce or ketchup you can chose a variety of readymade dressings and can modify the dish depending on your taste buds. Also you can add some crushed potato chips to make the salad crunchier.
Asparagus
Things you should know about asparagus …
Asparagus can be green, white or purple in colour this depends on the exposure while growing to sunlight.
The peak season is from April till July. While choosing the asparagus choose bright green colour stalks with full bodied tips.
To store the asparagus, wrap the stem ends in damp paper towels and refrigerate, also the stems can be dipped in water to further increase the shelf life.
Asparagus spears can be cooked as they are and the stems can be peeled to make the stalks more tender.
Asparagus can be broiled, steamed, grilled, roasted or sautéed.
Asparagus is a rich source of fibre, potassium.
Asparagus is a low-calorie vegetable. 100g fresh spears give only 20 calories. More calories will be burnt to digest than gained.
Top accompaniments for asparagus are butter, Parmesan, hollandaise and vinaigrette, eggs
Asparagus contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C
Asparagus and
coconut duet
Ingredients
(Serves 4)
Green asparagus 400g
Butter 2 tbsp
Celery 1/3 cup
Leeks 1/3 cup
Salt to taste
White pepper to taste
Flour ¼ cup
Butter ¼ cup
Coconut milk ½ cup
Honey to garnish
Method
Prepare a thickening mixture by heating butter in a pan and adding equal quantity of flour to it.
Remove from flame and keep aside.
Wash and remove the woody end of asparagus and cut the stalk in ½ inch pieces.
Keep the spear separate for garnish and do not cut it.
In a pan, heat butter and sauté chopped leeks and celery.
Add the stalks and moisture to cover the mixture and simmer for 20 minutes.
Allow to cool and blend to a fine puree.
Strain and return to flame, add the prepared thickening roux to the soup while stirring continuously to avoid lumps.
Once the creamy consistency is achieved, adjust the seasoning and finish with coconut milk.
Serve hot garnished with sautéed spears and drizzled honey.
* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]