Friday, January 2, 2015

Kumquat in Almond sauce over portobello mushrooms

Kumquat is not a common fruit in our supermarkets, however when you discovered in any Chinese grocery store, you will be enchanted in using this delicate fruit in a variety of savory and sweet dishes.
Although kumquats taste just like that of other citrus fruits, they are distinguished in a way that they can be eaten completely including the peel. Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins...etc. The kumquat peel is composed many important essential oils in it, including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together, these compounds impart special citrus aroma to the fruit.

 This sauce can go over grains, other fruits, tofu o noodles. I enjoy over Portobello mushrooms.

Ingredients for 2 people
for the mushrooms
2 large Portobello mushrooms.
2 tsp ghee
1/2 tsp of hing.

for the sauce
3 tsp peanut or almond butter
1/2 cup fresh cilantro.
6 Kumquat
2 tomatillos ( if using regular green tomatoes add 1 tsp lemon juice.)
1/2 tsp cocoa
1 tsp honey
1 tsp ginger
pinch of red chilli.

Procedure: Cut the Portobellos mushrooms in slides and stir fry in the ghee with the hing and salt until well cook.  Set aside. Blend all sauce ingredients until forming a smooth paste. Add a bit of water if needed. Pour the sauce over the mushrooms. Serve with quinoa, rice or millet.

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