HOW TO DESEED A POMEGRANATE RECIPES
POMEGRANATE PEAR JUICE RECIPE | GOODNATURE
Steps:
- Wash the produce thoroughly.
- Pick the grapes from the stems, peel the orange, remove the really green portion of fennel, reserving the white portions for juicing.
- Weigh the ingredients.
- Juice all ingredients together.
Nutrition Facts : ServingSize 12 oz, Calories 95 kcal
CHRISTMAS COSMOPOLITAN | JAMIE OLIVER RECIPES
'Tis the season to be jolly, so celebrate in style with my take on a Cosmo. Traditionally you would use cranberry juice, but I’ve switched things up with fresh pomegranate juice, plus my spice-infused vodka makes for a very special cocktail. It’s simply Christmas in a glass.
Total Time 15 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Start by making the Christmas-infused vodka: deseed the chilli, then use a speed-peeler to cut three strips of peel each from the lime, clementine and lemon (9 pieces in total).
- Place it all in a large, dry non-stick frying pan on a medium heat, with the cinnamon, cloves, peppercorns and rosemary, then toast for a couple of minutes, or until fragrant. Remove the pan from the heat and allow to cool slightly.
- Once cool enough to handle, poke all of the aromatics into the bottle of vodka (you could use a chopstick to push them down the bottle neck) and leave to infuse for at least three days.
- To make a Christmas Cosmopolitan, fill a cocktail shaker or jug with ice. Squeeze in the pomegranate juice, through your fingers – you want about 25ml – then add the remaining ingredients (except the orange).
- Shake or stir well, strain into your favourite martini glass and garnish with a strip of orange peel, if you like.
Nutrition Facts : Calories 70 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.1 g protein, CarbohydrateContent 4 g carbohydrate, SugarContent 4 g sugar, SodiumContent 4 g salt, FiberContent 0 g fibre
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TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
- Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
- Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
- Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
- For the dressing, peel, finely grate and add the onion to a small bowl.
- Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
- Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
- Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
- Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
- Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
- At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
- Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
- Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
- Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
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