How to cook with pomegranate like they do on #MKR

I love pomegranate seeds in meals and tonight was the first time I’ve cut one open and used the seeds in a meal and dessert.

Pomegranate
Pomegranate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600

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I bought a Lilydale chicken yesterday and thought it would go nicely with a salad. After a light breakfast and lunch a roast dinner was in order, especially with My Kitchen Rules on television tonight. Tonight Ash and Camilla are cooking and so many people want to see them fail.


 

For breakfast I met Bron at U&Co Cafe in Kaleen   

I had muesli with seasonal fruits

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For lunch I had tomato on fried bread smeared with Persian feta

Tomato on fried bread spread with Persian feta
Tomato on fried bread spread with Persian feta NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/125sec, ISO 400
How to cook with pomegranate like they do on #MKR
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lilydale Chicken for roasting
  • Panko bread crumbs
  • Crushed walnuts
  • Chili flakes
  • Quinoa
  • Potato gems
  • Fennel
  • Parsley
  • Red onion
  • Capers
  • Pomegranate
  • Lime juice
Instructions
  1. Prepare the chicken with panko bread crumbs, crushed walnuts and chili flakes
  2. Add the quinoa to the baking tray and add some water, this allows the quinoa to cook in the chicken juices
  3. Put the chicken into the oven at 220 °C for 20 minutes and then turn down to 150 °C for 40 minutes
  4. For the last 20 minutes add the potato gems on a separate tray
  5. When the chicken comes out to rest turn the oven up to 220 °C and cook the gems until golden
  6. Scoop the quinoa out of the tray with a slotted spoon and allow the fatty oily goodness to drain off leaving great tasting quinoa behind
  7. Prepare the salad with the fennel, parsley, red onion, capers and pomegranate seeds
  8. Add a little lime juice to the salad
  9. Plate up the carved chicken, quinoa, potato gems and salad
  10. Shoot a final photograph
  11. Eat the meal while watching My Kitchen Rules
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
Related post  Kale and salmon on a public holiday
 
Notes
If you’ve never deseeded a pomegranate check out this video [url href=”http://youtu.be/8lH47Oorrdk” target=”_blank” title=”Deseeding a pomegranate”]http://youtu.be/8lH47Oorrdk[/url]

 

How to deseed a pomegranate

Although I didn’t use a wooden spoon. I’m Chinese so I used the back of dirty big meat cleaver  


 

How I cooked tea tonight 

Lilydale chicken marinated with chili and coriander
Lilydale chicken marinated with chili and coriander SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/3.2, 1/40sec, ISO 250

I’m not sure if Lilydale is sponsoring MKR this year. 

Lilydale chicken marinated with chili and coriander
Lilydale chicken marinated with chili and coriander SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/40sec, ISO 640

This is how it looked straight out of the plastic bag

Lilydale chicken marinated with chili and coriander with some panko bread crumbs, walnuts and chili flakes
Lilydale chicken marinated with chili and coriander with some panko bread crumbs, walnuts and chili flakes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1250

I added some of my own touches like panko bread crumbs, crushed walnuts and chili flakes

Fennel, red onion, and parsley
Fennel, red onion, and parsley SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600
Fennel, red onion, parsley and capers
Fennel, red onion, parsley and capers SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/40sec, ISO 1600
Pomegranate
Pomegranate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600
Fennel, red onion, parsley, capers and pomegranate seeds
Fennel, red onion, parsley, capers and pomegranate seeds SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600

What a gorgeous looking salad

Roasted split marinaded chicken out of the oven
Roasted split marinaded chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 4000
Roasted split marinaded chicken out of the oven and on the carving tray that collects the tasty juices
Roasted split marinaded chicken out of the oven and on the carving tray that collects the tasty juices SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 4000

I love my new carving board

Roasted chili and coriander chicken, fennel and pomegranate salad, quinoa and potato gems
Roasted chili and coriander chicken, fennel and pomegranate salad, quinoa and potato gems NIKON D810 with 90.0 mm f/2.8 at 90mm and f/16, 1/5sec, ISO 64

My finished plate 

Pomegranate seeds and lemon sorbet
Pomegranate seeds and lemon sorbet NIKON D810 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/50sec, ISO 64

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Do you like pomegranate and the seeds from this delicious fruit? Have you got a favourite recipe? Please share your thoughts in the comments below.

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2 Responses

  1. I like your lunch, Gary. But I think there’s too much feta cheese on it. At least too much for me, that amount makes me very full 🙂 As for pomegranate, I don’t eat it that much. I don’t know, I just don’t.

    1. It wasn’t until last Christmas that I became aware of marinaded Persian feta and using it as a spread on toast. I love it. Pomegranate arils sort of make me think of them like a sweet version of salmon roe. They just pop so nicely.

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