Northern Outlook : June 4th 2014
NORTHERN OUTLOOK, JUNE 4, 2014 27 more sustenance to get you through the day. It would be easy to slip into poor eating habits because there is less produce in season than in the summer, but winter does boast some in-season superstars that will bolster your health and fill you up at the same time. Pomegranates are one fruit that not only taste exceptional, but also have extraordinary health benefits. While the fresh ones are few and far between, you can still enjoy the perks of their vitamins and cholesterol-lowering antioxidants by using pomegranate juice or molasses in dressings and marinades. Pomegranate molasses is made by reducing fresh pomegranate juice to a thick, dark syrup. It is sweet, but also very sharp – like balsamic vinegar, but much fruitier, so it should be used sparingly. It adds depth and richness to meat, fish, vegetables and vegetarian stews, and it is a versatile condiment for use in place of vinegar, honey and – in some cases – lemon juice in salad dressings. Marinated salmon, avocado and pearl barley salad ❚ 1 ❚ 1 Marinade ⁄4 ⁄4 ⁄2 cup pomegranate molasses cup honey ❚ 8 garlic cloves, peeled and crushed ❚ 1 tsp red pepper flakes ❚ 1 tsp salt ❚ 1 cup white wine ❚ 4 x 150g salmon fillets, skin removed Healthy, hearty winter fare A By SARAH TURPITT s the winter draws in, the damp, foggy mornings instil a need for a little Salad ❚ 85g pearl barley, rinsed ❚ 2 avocados, diced ❚ 1 capsicum, diced ❚ 1 spring onion, sliced ❚ 2 Tbsp pomegranate molasses ❚ 1 Tbsp balsamic vinegar ❚ Juice of 1 lemon ❚ Fresh parsley, chopped ❚ Salt and pepper Preheat the oven to 200C. Combine all the marinade ingredients in a bowl. Coat the salmon in the marinade and leave to sit for 15 minutes. Place the salmon on a tray and bake it for 10 minutes. Remove it from the oven and allow to rest for 10 minutes, before serving with the barley salad. Bring a pot of water to the boil. Add the rinsed barley and boil vigorously for 20 minutes. Remove the barley from the heat, drain it and leave it to cool. Add the remaining salad ingredients to the barley, and combine well. Adjust the seasoning to taste. Serve with the salmon set on top of the salad. Raw energy salad Winter root vegetables make a great energising salad. Fortified with seeds and crisp apples – not to mention leafy red cabbage – this crunchy, colourful dish makes a great packed lunch. ❚ 2 beetroots, peeled and grated ❚ 4 carrots, peeled and grated ❚ 2 granny smith apples, peeled and grated ❚ 1 ❚ 1 cup fresh mint leaves, chopped ❚ 1 ❚ 1 ❚ 1 ⁄4 ⁄2 ⁄4 ⁄4 ⁄2 red cabbage, finely sliced cup raisins cup sunflower seeds, toasted cup pumpkin seeds, toasted ❚ 2 Tbsp chia seeds ❚ 1 tsp salt Dressing ❚ 2 Tbsp pomegranate molasses ❚ 2 tsp balsamic vinegar ❚ 1 ❚ 1 ⁄4 ⁄4 cup orange juice cup olive oil Place the prepared vegetables and apples in a large bowl. Toast the seeds gently. Let them cool, then add them to the salad. Combine all the dressing ingredients in a small bowl. Pour over the salad, mix well, and season to taste. ❚ Waikatofood.blogspot.co.nz.
May 31st 2014
June 7th 2014