Wednesday, November 20, 2013
My first pomegranate memory was my mum telling me how her mother would by her brother and her pomegranates as a treat after a visit to the grocery store when they where little, but would make them eat the seeds using a pin; a lesson in patience and a very clever way to keep the children entertained for hours. She was a clever las.
As far as I am concerned, Pomegranates haven't been a prominent feature in South African cuisine until recent years. They are now more readily available and no longer cost the same as the rest of your fruit-shop combined - I, in fact, found the pomegranate I used for this recipe in Checkers of all places.
They really are quite an original ingredient and one that I plan to use more often; sweet, tart and crunchy they are the perfect addition to both savory and sweet dishes; cutting through rich lamb or as a quirky addition to creme brûlée. Whichever way you choose to use them, they'll bring that little something extra to your dish.
Monday, November 18, 2013
I really wish I could say that this magical little flavour-combination-inspiration was my own, but alas, it is not. I was lucky enough to stumble upon this salad idea whilst interviewing the lovely ladies from LoveFood, and this is my take on their wonderful amazingness.
The zest and juice really compliment the sweet potato and enhance it's earthy flavour and the toasted almonds give a beautiful crunch. The addition of the coriander was my stamp on the salad as I find it cuts through the sweetness and makes it a little more robust - fragrant, crunchy, zesty, delicious. Enough with the adjectives, just try it already.
P.S. If you haven't been to LoveFood...you need to rectify that.