Ruby Red

8th January 2010

Nothing, say those in the know, beats the sweet, juicy burst of a Ruby Red Pomegranate… a fruit that is as delicious as it is health-giving. It’s almost a cliché to refer to Superfoods, but the pomegranate, especially the Ruby Red Pomegranate, really deserves the name.

Recent research shows that the Ruby Red contains some of nature’s most effective antioxidants, that help protect the body against those infamous ‘free radicals’. Free-radical damage is a major factor in ageing and chronic illnesses such as heart disease and cancer.

This Superfruit provides you with a wide range of health benefits. A single pomegranate provides 40 per cent of an adult's RDA of vitamin C, and is a rich source of folic acid and vitamins A and E. Scientific studies show also that it improves heart and prostate health, improves erectile function, and has beneficial effects on haemorrhoids, fertility and blood pressure. It’s useful in treating both prostate cancer and osteoarthritis, aids the inhibition of growth of breast cancer cells and helps the reduction of skin cancers and skin allergies.

Oh and it tastes great, too…


Grilled Lamb Steaks with Ruby Red Pomegranate Gremolata & Roast Tomatoes

Serves 4

Preparation: 15 minutes • Cooking: 20
Ingredients:

4 large tomatoes each cut into four • 4 tbsps extra virgin olive oil • 100g Ruby Red pomegranate seeds • Small bunch of flat leaf parsley finely chopped • 1 lemon, finely grated • 1 clove of garlic finely chopped • 1 red chilli deseeded and finely chopped • 4 lamb steaks 6-8oz each • Salt and cracked black pepper

Crushed potatoes to serve

Method:

Preheat the oven to 180c / 350f.

Arrange the tomatoes in a small roasting tray, season with salt and pepper and drizzle over half the olive oil. Place in the oven for 10 – 15 minutes. Mix together the Ruby Red pomegranate seeds, parsley, lemon, garlic & chilli. Put a medium sized griddle pan on a high heat. While you are waiting for it to heat, coat the lamb with the rest of the olive oil and season well. Griddle the lamb for a couple of minutes each side, longer if you like it well done. Take the tomatoes from the oven and place on the side. Once the lamb is cooked leave to rest for a couple of minutes in the tray with the tomatoes. Divide the lamb and tomatoes between 4 warm plates, spooning over any of the juices from the tray. Sprinkle over the Ruby Red pomegranate gremolata and serve with crushed potatoes.


Ruby Red Pomegranate
with buffalo mozzarella, chilli, mint and parsley

Serves 2

Preparation time 10 minutes
Ingredients:

2 buffalo mozzarella torn into 8 pieces • 100g Ruby Red pomegranate seeds • Small bunch of flat leaf parsley roughly chopped • Small bunch of mint roughly chopped • 1 red chilli, deseeded and finely chopped • 2 tbsps extra virgin olive oil • Salt and cracked black pepper

Method:

Arrange the mozzarella on a serving plate. In a small bowl, mix the Ruby Red pomegranate seeds with the parsley, mint, chilli and olive oil. Drizzle all over the mozzarella, season to taste and serve with a fresh French stick.


Grilled chicken with Ruby Red Pomegranate and pistachio jewelled cous cous

Serves 4
Preparation: 15 minutes • Cooking: 20 minutes
Ingredients:

200g cous cous • 4 medium sized chicken breasts, skin on • 100g Ruby Red pomegranate seeds • 50g pistachios, roughly chopped • 50g dried apricots, roughly chopped • 1 large bunch of flat leaf parsley, roughly chopped • 2 shallots, finely chopped • 1 lemon, finely grated and juice • 4 tbsps extra virgin olive oil • Salt and cracked black pepper

Method:

Preheat a kettle, then place the cous cous in a medium bowl, pour over enough boiling water to cover, and leave to soak. Place a griddle pan over a medium heat. While it heats, coat the chicken with half the olive oil and season well. Place the chicken on the grill, skin side down and cook for 5 to 6 minutes each side until firm to the touch. While it’s cooking, gently break up the cous cous grains with a fork, then stir in the pomegranate seeds, pistachios, apricots, parsley, shallots, lemon and olive oil. Season and then divide between four plates. Slice the chicken breasts and serve with the cous cous.

French toast with Ruby Red Pomegranate, honey & cinnamon

Serves 4

Preparation: 5 minutes • Cooking: 15 minutes
Ingredients:

200ml double cream • 1 tbsp icing sugar • 1 tsp vanilla essence • 4 large slices brioche • 4 tbsp honey • 2 cinnamon sticks broken • 100g Ruby Red pomegranate seeds • 50g unsalted butter

Method:

In a medium bowl, lightly beat the eggs, cream, icing sugar and vanilla. Dip the brioche one at a time, until all of the egg mix has been absorbed. In a small pan, warm the honey and cinnamon for a couple of minutes, to let the cinnamon release its flavour. Then add the Ruby Red pomegranate seeds and take the pan off the heat. In a medium sized frying pan, heat the butter until it is bubbling gently, then fry the brioche, two at a time on both sides until golden (about 4 minutes). Once all the brioche is cooked, divide between 4 warm plates, then drizzle with the honey and Ruby Red pomegranate seeds and serve.

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