Pomegranate #5 – Curry!

I am ending the pomegranate series on a high! This is absolutely stunning – rich and deep in flavour while still being fresh and incredibly healthy.

Indian in its flavour, rather than Thai, it does not have all the fat that comes with coconut milk and is also less spicy – brave children will like this one!

Prawn and Pomegranate Curry

(adapted from Food and Wine magazine recipe)

Seeds of half a pomegranate (tips on how to remove these here)
1/2 cup water
3-4 tbsp vegetable oil
1 onion, chopped
3 tsp curry powder
1 red chilli, chopped (omit if making for children)
2 cloves of garlic, pressed
1 tin of chopped tomatoes
Salt, pepper and sugar to taste
500g prawns
Handful coriander
 
  • Place pomegranate seeds and water in a cup
  • Heat vegetable oil in a frying pan and add chopped onion and curry powder – stir until the onions turn soft (3-5 minutes)
  • Add the garlic and chilli and stir
  • Add the pomegranate water mix as well as the chopped tomatoes and season with sugar, salt and pepper – the sugar is primarily included to counteract the acidity that comes with tinned tomatoes. If you use fresh tomatoes you can leave out the sugar
  • Cook for about 15 minutes stirring often
  • Add the prawns and let them cook with the mixture for about 3 minutes – you want them cooked but not hard. If using pre cooked prawns simply add for about a minute before serving to ensure they heat through
  • Just before serving, stir through half of the coriander
  • Serve by laying large ladlefuls on a plate – with either brown rice or naan bread – and sprinkle coriander and a few pomegranate seeds over it for presentation
  • Savour it! Glorious!

Pomegranate #4 – Fennel, Orange and Pomegranate Salad

If you are scared of fennel and/or believe you do not like it – try this recipe! It will bring you round to the absolutely gorgeous fresh and crunchy taste that is fennel and you will never look back!

A few words about fennel, if nothing else than to broaden the mind and make you appreciate this little, fat, white bulb!

  • Fennel is widely cultivated for its edible, strongly flavoured leaves and fruits and its aniseed flavour comes from anethol, an aromatic compound also found in star anise. Its taste and aroma is therefore similar to this, though not as strong.
  • Health benefits of fennel include relief from anemia, indigestion, wind, constipation, colic, diarrhea, respiratory disorders and menstrual disorders.
  • Using fennel in food helps protect eyes from inflammation this due to the presence of both ani oxidants and vitamin C which are both very beneficial for the rejuvenation of tissues and prevention of aging – read more about vitamin C here and anti oxidants here).
  • If you suffer from indigestion, or bad breath (or both!), try chewing fennel seeds after your meal – this is apparently common in India.

I have used a few recipes as inspiration (telegraph, bbc, woman’s hour website) but combined my own favourite bits to make this a really stunning starter, a quick lunch or even an afternoon bite of food (if you are going to be having a late dinner maybe?)

The best thing about the recipe is the seasonality of it – it is a real winter salad with oranges being at their best at the moment, and fennel readily available. Furthermore the children love the sweet crunch – and it looks beautiful with the emerald pomegranate seeds scattered around. It is bright and fresh, in taste and colour, and will bring a smile to your face.

Fennel, Orange and Pomegranate Salad

1 fennel bulb – medium – washed, centre removed
2 oranges
Seeds of 1/2 a pomegranate
Lump of feta cheese
 
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp runny honey
 
(fresh chilli is a lovely addition as are a few fresh mint sprigs)
 
  • Wash the fennel bulb and core it – this is easily done by cutting the bulb in half and removing core as you would that of an apple
  • Slice the fennel thinly – julienne style strips – and throw them in a bowl
  • Peel the oranges with a knife removing all of the white pith. Cut in between the membranes to release each small section of orange – do this over the fennel bowl so as to catch the juices as they drip
  • Break the feta into small pieces and throw into the fennel bowl
  • Clean and prepare the pomegranate seeds (read more here) and add to the bowl
  • In a jar combine the olive oil lemon juice, red wine vinegar and honey and shake – pour this dressing over the salad and toss gently
  • Serve at room temperature or slightly chilled – if you want to, add the mint for presentation and flavour and the chilli for an extra kick! It is lovely on its own but also gorgeous with fish or meat.

Pomegranate #3 – Delicate White Chocolate Cheesecake

I am a lover of cheesecake – any kind – fluffy, light, a bit of crunch, lovely to look at….

This one does not disappoint, with the ricotta and white chocolate combination being spot on – the addition of the pomegranate creates a really beautiful asset to any table top!

Adapted from a BBC Good Food Recipe

White Chocolate and Ricotta Cheesecake

75g melted butter
75g amaretti biscuits
200g digestive biscuits
 
200g white chocolate – melted
5 leaves gelatine
6tbsp milk
500g ricotta
300ml double cream
50g icing sugar
2 large eggs – separated
 
Handful pomegranate seeds
White chocolate stars
 
  • Heat oven to 200C
  • Melt the butter
  • Crush both types of biscuit finely (bag and rolling pin!) and stir into the butter
  • Press the combination firmly into a greased tin – mine was 25cm in diametre
  • Place in oven and bake blind for 6 minutes – let cool on wire rack
  • Soak gelatine in a few tbsp cold water
  • Melt chocolate and milk over a pot of simmering water – stir together
  • Squeeze gelatine and add to chocolate mixture – stir to combine
  • In a large bowl, beat egg yolks, ricotta, cream and sugar together
  • In a separate bowl beat the egg whites until stiff
  • Combine the chocolate with the ricotta mixture – then gently fold in the egg whites
  • Pour this batter onto the cooled biscuit base in the tin
  • Cover with cling film and leave cold – overnight if you can
  • When ready to serve, remove gently from tin and scatter generously with chocolate stars and pomegranate seeds