Category Archives: Fruit

Beef Pomegranate Pot Roast

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Ingredients:
3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Method:
Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.

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Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).

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Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.

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Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.

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In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.

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Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.

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Shrimp with Pomegranate Tamarind and Date chutney

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Ingredients for Pomegranate Tamarind & Date Chutney:
3 tbs of Pomegranate juice
1 tbs of Tamarind Concentrate
3 dried Red Chilies
3 Dates
1 cup of water
¼ Cumin powder

Ingredients for frying shrimp:
1 packet of 12 oz shrimp
Salt to taste
½ Red Chili powder
½ Coriander powder
½ Turmeric powder
1 tbs Ginger paste
4 tbs of Oil to fry

Method:
Add the ingredients for Pomegranate Tamarind & Date Chutney and boil till the water is reduced to half.
Once reduced put in a food processor and crush well.
Pour the crushed liquid back in the pot and re-boil till the liquid is reduced to half.

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In the meantime marinate the shrimp with red chili powder, coriander, turmeric and 1tbs of ginger paste.
In a non-stick pan add the oil, marinated shrimp, chutney, salt and cook well till chutney is reduced to a paste.

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Once the chutney is reduced fry on high heat to get a nice crust.

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This can be served with rice, or tacos or any thing you like to eat fried shrimp with ☺

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Enjoy 🙂

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Pomegranate Coconut Barfi

omg I am going Pomegranate crazy in my house right now next few recipes are all going to entail pomegranate so bear with me.

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Ingredients:
2 cups desiccated shredded coconut
1 cup sugar
½ cup Cream – (I used 2% milk)
2 to 3 Saffron Strands
2 Green Cardamom pods – crushed
½ a pomegranate
1 packet of Splenda or regular sugar
1 tsp of Clarified butter / ghee
Cashew nuts for garnish

Method:
Crush the cardamom pods with Splenda and the saffaron strands grind to a nice powder.
Add the Pomegranate to it and crush well.
Set aside.
In the meantime in a non-stick heavy bottom pan, add the desiccated coconut, sugar and milk and mix well. Cook for a minute or two.

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Add the crushed pomegranate mixture and cook the coconut and pomegranate mixture for a few minutes. Cook till the coconut starts to change color.
Once the coconut has turned slightly brown turn off flame and set aside.

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Grease the dish you want the barfi to set in with ghee or butter and quickly transfer the coconut – pomegranate barfi to the greased dish.
Garnish with cashew nuts – try to push it in a bit so it sets along with the barfi.
Let it cool to room temperature and cut into pieces.
For quicker cooling, place it in the refrigerator for an hour.

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