Jeweled Fruit Salad Food

JEWELLED COUSCOUS

Steps:

• Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
• Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
• Gently stir through the remaining ingredients and serve.

JEWELED FRUIT WREATH

Steps:

• Whisk first 3 ingredients in medium bowl until blended; stir in COOL WHIP.
• Combine next 5 ingredients; spoon onto center of large plate.
• Spoon COOL WHIP mixture around fruit to resemble a wreath. Top with pomegranate seeds. Garnish with mint.

JEWEL SALAD

Steps:

• Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
• In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
• Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

RUBY FRUIT SALAD

Steps:

• In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
• Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.

WAKANDAN JEWELED VEGETABLE PILAU WITH BERBERE BRAISED LAMB RECIPE BY TASTY

Steps:

• To make the Berbere Braised Lamb, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the lamb to the pot, season with salt and pepper, and brown on all sides, for about 10 minutes. Remove the lamb from the pot.
• To the same pot, add the red onions and cook until brown, for about 15-20 minutes. Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
• Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot. Reduce heat to medium-low, so the sauce is at a gentle simmer, and cover and cook for 1 hour, stirring occasionally until the lamb is tender.
• To make the Jeweled Vegetable Pilau, use a separate large, shallow pot, melt the ghee over medium heat. Add the sliced red onions and cook until soft and slightly caramelized, for about 20 minutes.
• Add the cabbage, carrots, garlic, and ginger, and sauté until vegetables have softened and cooked down.
• Season with salt, pepper, ground cumin, curry powder, and cardamom.
• Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Reduce the heat to low and cook for 20-25 minutes until water is absorbed and rice is slightly fluffy.
• Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
• Create a small well in the middle of the rice, and spoon the lamb over the top.
• Serve garnished with scallions, cashews, and pomegranate seeds.
• Enjoy!

JEWELED ENDIVE SALAD

Steps:

• In a large bowl, combine watercress, endive, pomegranate seeds and shallot., In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.