This nut does not need an introduction, but still, it is a mauvish skin nut native to central Asia and Middle East from the cashew nut family. It not only tastes good but is a good source of antioxidants and helps lower the cholesterol levels and also has nutrients that are essential for the body’s overall wellbeing.
Pistachios contain fewer calories and more potassium and Vitamin K per serving than other nuts. Pistachio has a distinctive flavour and when the fruit ripens, the shell changes from green to an autumnal yellow or red and splits open with an audible pop. Pistachio is also popularly known as pista.
Iran, USA and Turkey are the leading producers of the nut. Pistachio is consumed worldwide either fresh, roasted or salted. The nut also secures its space in culinary world and is used to make ice creams, baklavas, cookies and other many more dishes.
Pistachio Crusted
Hammour Fillet
Serves 2
Ingredients
Hammour fish fillet 600gm
Lemon juice 1 tbsp
Salt to taste
Pistachio 1 cup
White pepper powder to taste
Olive oil 1 tbsp
Garlic chopped ½ tsp
Tomato 1 no
For sauce
Butter 2 tbsp
Lime juice 1 tbsp
Chopped parsley 2 tbsp
Seasoning as required
For garnish
Bell pepper juliennes to garnish
Coriander sprig to garnish
Method
Wash and clean hammour fish fillet and pat dry using kitchen towel.
Marinate with lemon juice, salt pepper, chopped garlic and olive oil and refrigerate for 30 minutes.
For the sauce, melt butter in a pan and add lime juice to it and bring to boil, add chopped parsley.
Adjust the seasoning using salt and white pepper and remove from flame. Keep aside.
Roast pistachio over low heat and crush them coarsely.
Pat the marinated fish fillet in crushed pistachio and grill them on a hot plate over medium heat.
Turn the fish to cook from both the sides and also cut the tomato into thick slices and grill along with the fish.
Pour the prepared sauce in the plate and place grilled tomato slices on the side.
Arrange fish fillets on tomato and garnish with thin juliennes of bell peppers and coriander sprig. Serve hot.
Sacher Torte
The days are getting shorter and the weather is getting colder, so I think it’s the perfect time for an Original Sacher cake. Sacher cake or torte is a famous classic Viennese cake. It is probably the most famous chocolate cake of all time. It consists of chocolate sponge cake cut into layers, with apricot jam being between each layer.
Then the cake is spread with chocolate on top and served with a dollop of whipped cream. The Sacher torte was created by a French Chef Named Franz Sacher who prepared this cake for the prince of Austria. As the prince enjoyed trying out different dishes, he ordered his kitchen for a new cake, and as the head chef was sick, Franz Sacher made a cake with ingredients that were easily available in the kitchen and thus created a unique signature cake, which is now named after him. This torte made him prosperous and he operated several cakes and restaurants.
Sacher torte
Ingredients
For sponge
Dark Chocolate 150 gm
Butter, unsalted 150 gm
Castor sugar 120 gm
Vanilla extracts few drops
Eggs 5 no
Almond powder 80 gm
Flour 60 gm
For the topping and icing
Apricot jam 1 cup
Chocolate 150 gm
Cooking cream 200 ml
Milk chocolate 30 gm
Method
Melt the chocolate and keep aside in a bowl.
Sieve flour and almond together and keep aside.
Cream butter and castor sugar till light and fluffy, add the melted chocolate and vanilla extracts.
Separate the egg white and yolks, add the egg yolks and continue to whisk till the mixture is smooth and fluffy.
Gradually add the flour and almond mixture and mix using a spatula, do not over mix the batter and avoid lumps.
Whisk egg white till stiff and add to the above mixture, Pour the batter in a greased cake mould and bake at 180 degree Celsius for 40 – 45 minutes.
Check by piercing a knife in the sponge, if it comes out clean the sponge is cooked, allow to cool.
Heat apricot jam in a pan and brush evenly over the top and sides of the cake.
For the icing bring the cream to boil and remove from flame, add chocolate pieces and stir to make a smooth icing.
Pour the icing on the centre of the cake and spread it gently over the top and sides.
Allow the icing to set, cut into desired slices, and serve with whipped cream.
*Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
