Valley, Acre, Kamel and two scattered on the kitchen table. Two flashy purple in color, while the bark of a more yellowish Valley. Some are large and others small, plump and delicate appearance.
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The four strains of pomegranate Israelis are developed by Dr. Doron Netherlands lab, which at the Volcani Institute. He refers first and foremost to the taste and texture of the grain. It should be tender and juicy and sweet as possible. Perry protégé will take Dr Netherlands to growers grenades and wait impatiently for their opinion professional. And it better be scattered in different pomegranate varieties of chain stores and greengrocers. And we, the consumers, Nhrotz their fate.
To meet the great demand for one of the most Israeli fruits that each breed different climates and growing crops retirement extremely broad. Golan Heights to the west. Different varieties ripen as different timing for an extended period.
And since you are a glory of Tishrei has been felt in the evening, came home to a kitchen four pomegranate cultivars to spread the unique taste and gospel festival. So it was cooking her dinner grenades festive New Year's glory and the hope this would be a year full of good tidings and sweet - like a pomegranate.
Melby honey and pomegranate
Material (approximately 8 servings):
Whitening;
• 4 heaping tablespoons cornstarch
• 2 tanks (500 mL) whipping cream (38%)
• 2 cups water
• 4 tablespoons honey
• 2 tablespoons of sugar
• 1 teaspoon vanilla puree and / or grains of vanilla or vanilla extract
Syrup:
• 1/2 cup sugar
• 1 cup water
• 1 pomegranate infusion teapot (or red fruit infusion)
• 2 tablespoons rose water
Decoration:
• pomegranate seeds
• roasted peanuts and chopped
Preparation:
1. Prepare the whitening: a small bowl, dilute the cornstarch in 4 tbsp water.
2. Mix cream pot, water, honey, vanilla and sugar. Cook and bring almost to the boil.
3. Add the cornstarch and mix immediately and quickly so as not to allow lumps to form.
4. Remove from heat and pour into serving glasses. Chill in the refrigerator.
5. Prepare the syrup: Cook for 10 minutes over medium heat water, sugar, rosewater tea and sweet red syrup. Remove from heat and cool.
6. Pour over the red syrup, sprinkle with chopped roasted pistachios and pomegranate seeds and serve immediately.
Roast chicken with honey and pomegranates
Courtesy tools network Spices
Ingredients for 4 servings:
• 8 chicken legs sawn (ask the butcher)
• 1 lemon peel and thinly sliced
• 2 cloves garlic, sliced thin
• 5 thyme
• Salt to taste
• freshly ground black pepper to taste
• 1 tablespoon Dijon mustard grains
• 1 tablespoon honey
• 2 tbsp pomegranate syrup
• 2 tablespoons olive oil
• 1 cup pomegranate seeds
Preparation:
1. Preheat oven to 180 degrees.
2. Very gently separate the skin from the meat and chicken filling lemon slices, garlic and thyme. Season with salt and pepper.
3. Mix mustard, honey, pomegranate syrup and olive oil and pour over the shins.
4. Roast in the oven for about an hour until the chicken is very soft and browned.
5. Sprinkle with pomegranate seeds and return to the oven for a further two minutes and serve.
Carrot and pomegranate salad
Courtesy of Chef Yossi Shitrit Market and Kitchen restaurants Onze
Ingredients (for 4 servings):
• 8 large carrots
• Olive oil to grease carrots
• 1 cup pomegranate seeds
• ½ cup olive oil
• Freshly squeezed juice from 1 lemon
• 1 teaspoon ground cumin
• 1 ½ tsp harissa sweet
• 3 tablespoons chopped cilantro
• Salt to taste
• Black pepper to taste
Decoration:
• 1 carrot thinly sliced
• pomegranate seeds
• chopped coriander
Preparation:
1. Preheat oven to 220 degrees.
2. Peel the carrots. Place them in a template and rub with olive oil.
3. Cover with aluminum foil and roast in the oven for about an hour. Cool and chop coarsely.
4. Add the pomegranate seeds, season with olive oil, lemon juice, cumin, harissa, salt and black pepper.
5. Add the coriander and stir. Arrange on a serving dish.
6. Garnish: Arrange the sliced carrots and roasted over pieces, sprinkle over the pomegranate seeds and chopped cilantro and serve.
Photography and Styling: Liron Almog
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