EU Organic Juice Planet
Contract notice EU Organic Juice Planet
Contest process of EU Organic Juice Planet
Preheat the oven to 200 Co. Wash the chicken legs and place them in a non-stick frying pan. Pour in half a cup of water and cook on a medium heat until soft. Place the legs in a pot and pour the broth from the pan into a cup. Pour half the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and place all the ingredients onto a baking tray. Place the rosemary and garlic cloves on top and season with salt and pepper. Cook the broth in a small pot with the rest of the oil and the pomegranate syrup until it caramelises.
Pour the sauce over the chicken and pumpkin in the baking tray and roast in the oven for 20-30 minutes.
Place the chicken stock cubes in a pot of water until they dissolve. Heat the butter in another pot and when it is slightly hot, add the onion and saffron. Mix until soft and add the rice, mixing for a short while and then add the warm chicken broth. Lower the heat and simmer until the rice fluffs up, for about 15 minutes. Towards the end add the Parmesan cheese and remove the pot from the heat. Add some freshly ground pepper, the pomegranate seeds, the pine nuts (toasted) and mix gently. Empty the mixture into a large plate, garnish with raisins, and serve.
Preheat the oven grill at high heat.
Cut the peppers into medium-sized pieces, place them on a baking tray with the skin facing the grill and cook them until their skin turns black, peel them after they cool.
Place the aubergines in the same tray, pour the olive oil over them, season with the cinnamon, salt, and pepper, and roast for 30 minutes at 180-200 Co until they soften.
Meanwhile, place all the other ingredients in a bowl and mix well. In a shallow plate spread out the aubergines, green beans, onions, and peppers, place the feta cheese and pomegranate seeds on top and pour the sauce over them. Garnish with some parsley.
Heat up olive oil in a large pot and sauté the meat until brown on all sides. Transfer it to a plate, lower the heat and sauté the sliced onion in the pot. Then pour in the pomegranate juice, half the wine, and stir. Add the meat again, season with the salt, pepper, and spices. Cover the pot and let the food cook on a low heat for about 1.5 hours. In the meanwhile, heat up some butter in a non-stick pan and sauté the plums, add the rest of the wine, the sugar, the rest of the cinnamon, and the lemon juice, and allow to cook for 5-10 minutes, until most of the liquids evaporate. Add it to the pot with the meat, cover and continue cooking until the meat is completely soft. Shake the pot often to mix the sauce. Serve the food hot, slicing up the meat, with a side of mashed potatoes.
On parchment paper in a baking tray place the squash, sage leaves, onion, and season with the salt and pepper, and add the olive oil. Mix together and cook at 180 degrees until you can pierce the squash. Let everything cool. In a bowl whisk together the oil, mustard, and orange juice. Chop up the leaves, the fennel, season with salt and pepper and pour the mustard sauce over it. Place it in a salad plate and add the roast squash and mix. Lastly, add the pomegranate seeds, the nuts, raisins, and pieces from half a green apple, the Parmesan cheese, and orange zest. Garnish with the rest of the green apple.