CITRUSY BURRATA & PISTA SALAD
By Chef Sanjeev Kapoor
INGREDIENTS
100 gram pomelo, peeled, cut into segments and further cut into triangles
2 medium orange, peeled and cut into segments
100 grams fresh Burrata
¼ cup American Pistachios
Mixed lettuce leaves (arugula, romaine and lollo rosso) as required
Red radish slices as required
Crushed black peppercorns to taste
Microgreens for garnish
Balsamic reduction for drizzling
DRESSING
1 tbsp mustard paste
1 tbsp lemon juice
1 tbsp maple syrup
Salt to taste
Crushed black peppercorns to taste
2 tbsps extra virgin olive oil
INSTRUCTIONS
PREPARATION TIME: 10-15 minutes
COOKING TIME: 0-5 minutes
1. To make the dressing, whisk together mustard paste, lemon juice, maple syrup, salt, crushed black peppercorns and extra virgin olive oil in a bowl.
2. Thickly slice the fresh Burrata.
3. Take the lettuce leaves in a large bowl. Add pomelo and orange segments and gently toss. Drizzle some of the prepared dressing and lightly mix.
4. Arrange the salad on a serving plate. Place the pomelo and orange segments on the sides. Place the burrata slices and arrange some red radish slices. Sprinkle some roasted Pistachios.
5. Sprinkle crushed black peppercorns and garnish with micro greens. Drizzle balsamic reduction and serve immediately.
PICK ME UP PISTA BOMB
By Chef Sanjeev Kapoor
INGREDIENTS
1 cup American Pistachios
¼ cup brown sugar
1 cup rolled oats, toasted
1 cup puffed amaranth (rajgira)
¼ cup honey
¼ tsp cinnamon powder
INSTRUCTIONS
PREPARATION TIME: 15-20 minutes
COOKING TIME: 5-10 minutes
1. Dry roast American Pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly.
2. Put the roasted pistachios in a food processor jar and process to a coarse mixture.
3. Heat a non-stick pan. Add brown sugar and 2 tbsps water and cook till the sugar melts.
4. Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix until well combined. Transfer on to a plate and allow to cool slightly.
5. Take small portions of the mixture with greased hands and roll each portion into a ball.
6. Serve.
BROCCOLI & PISTA SOUP
By Chef Sanjeev Kapoor
INGREDIENTS
20-25 small florets of broccoli
1 cup American Pistachios
2 tbsps olive oil
2 tsps finely chopped garlic
1 medium onion, chopped
Salt to taste
3 cups vegetable stock
Crushed black peppercorns to taste
½ cup milk
Fresh cream for drizzling
Olive oil for drizzling
Red chili flakes for garnish
Slivered American Pistachios for garnish
Toasted baguette slices to serve
INSTRUCTIONS
PREPARATION TIME: 10-12 minutes
COOKING TIME: 15-20 minutes
1. Heat olive oil in a non-stick deep pan.
2. Add garlic and onion and sauté until translucent.
3. Add broccoli and sauté for a few seconds. Add American Pistachios and salt and mix well.
4. Add vegetable stock and mix. Let it come to a boil and continue to cook for 10-12 minutes. Switch the heat off and blend it to a fine mixture using an electric hand blender.
5. Place the pan back on heat. Add crushed black peppercorns and milk and mix well. Cook for a minute.
6. Drizzle fresh cream, olive oil, and sprinkle red chili flakes. Garnish with slivered American Pistachios and serve hot with toasted baguette slices.