Friday, 17 February 2017

Recipes: Wholesome and hearty

Smoky Eggplant with Garlic-Tahini Yogurt & Pomegranate

Mediterranean-style dips are on the up and this 'smoking' hot dish makes for a delicious accompaniment to flatbread or is equally tasty with brown rice and grilled halloumi cheese as a main course for 2 people.

Smoky-Eggplant-with-Garlic-Tahini-Yogurt--Pomegranate

Ingredients
For the labneh:
155ml plain Greek yogurt
2 cloves garlic, minced or crushed
1 Tbsp. tahini
Salt to taste

For the coriander oil:
A large handful of coriander leaves
A splash extra virgin olive oil

For the egg plant:
2 medium eggplants
2 Tbsp. pomegranate molasses
A handful of shelled pistachios, roughly chopped
A large handful of pomegranate arils (from about ¼ pomegranate) for garnish
Coriander leaves for garnish

Method
1. Place two layers of cheesecloth into a fine mesh strainer set over a medium bowl.

2. Place the yogurt into the cheesecloth-lined strainer and set in the refrigerator overnight.

Discard the liquid (the whey) from the bowl.

3. Tip the strained yogurt from the cheesecloth into a bowl and mix with the garlic, tahini and a pinch of salt.

4. Blend the ingredients for the coriander oil in a food processor and set aside.

5. Place the eggplants over the lighted burner of a gas stove. Turning occasionally using kitchen tongs, allow them to char until completely blackened all over. (Note: For a less smokey flavor, char the eggplant by placing it under a gas broiler and turning it occasionally until completely blackened.)

6. Remove from the heat and set on a plate. Let cool then peel off the charred skin, leaving the stem intact.

7. Spoon the labneh into individual bowls (or over a large serving platter) and using the back of a spoon, spread it around to coat the bowl.

8. Top with slices of peeled eggplants. 9. Drizzle over the pomegranate molasses and coriander oil. 10. Sprinkle with salt, then garnish with the pistachios, pomegranate arils and reserved coriander leaves.

Created by Izy Hossack at Top With Cinnamon for Kimpton® Hotels & Restaurants 2017 Culinary & Cocktails Trend Forecast. The leading US boutique brand will launch its first European luxury hotel, Kimpton De Witt, in Amsterdam this spring.

Red Quinoa Breakfast Salad

We're now favouring sweet over savoury when it comes to breakfast and salads have caught on as the go-to morning dish; this quinoa-based plate is a nuttily nutritious way to start the day.

Red-Quinoa-breakfast-salad

Ingredients:
170g red quinoa, cooked (or regular quinoa if preferred)
170g kale, chopped
170g roasted squash, chopped
A handful of blueberries
1 poached egg (optional)
A handful of seeded granola
Olive oil, salt and lemon juice, to taste

Method:
1. Toss cooked quinoa, kale, squash and blueberries with olive oil, lemon juice and salt to taste.

2. Top with poached egg and pumpkin seed granola. Enjoy immediately.

Created by Kimpton Hotel Van Zandt’s Executive Chef, Stephen Bonin, for Kimpton® Hotels & Restaurants 2017 Culinary & Cocktails Trend Forecast. The leading US boutique brand will launch its first European luxury hotel, Kimpton De Witt, in Amsterdam this spring.

Fiery Lentil Soup

This year we're all for the dishes with an additional kick, so why not spice up a weekday lunchtime with this deliciously wholesome soup.

Lentil-soup

Ingredients:
1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
1 can chopped tomatoes
550g dry lentils,
1,900ml water
43g spinach, rinsed and thinly sliced
2 tbsp. vinegar
Salt, ground black pepper, cumin and cardamom, to taste

Method:
1.In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt, pepper, pinches of cumin and cardamom, and more vinegar if desired.

Created by Molly Yeh at My Name is Yeh for Kimpton® Hotels & Restaurants 2017 Culinary & Cocktails Trend Forecast. The leading US boutique brand will launch its first European luxury hotel, Kimpton De Witt, in Amsterdam this spring.



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