Roast Pumpkin With Dukkha And Pomegranate Recipes
ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES
Provided by Meredith Deeds
Categories Sauté Quick & Easy Lamb Chop Pistachio Spice Winter Pomegranate Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
- Whisk pomegranate molasses and honey in small bowl; set aside.
- Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
- * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
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