DUBAI, UAE, Nov. 28, 2021 /PRNewswire/ --
ANICAV is proud to announce the launch of their new
campaign at SIAL Middle East, an EU initiative to promote the
goodness of canned legumes from Europe in the Middle East.
Our legumes are carefully cultivated and grown, of the highest
quality starting from their planting in the fields, then cared for
as they ripen, and harvested at their peak of taste and texture,
before being preserved for you in a can. They are indeed a treasure
to keep on your shelf!
Chickpeas, fava beans, lentils, white and red beans, all of the
most delicious legumes, form the basis of so much Middle Eastern
Cuisine--from hummus, felafel, stews, soups, and sauces, salads,
ANICAV Chefs' will demonstrate recipes in Abu Dhabi during the three days of the show
(7-9 December 2021): smoked salmon
and pea green risotto, red bean and couscous cheeseburger, rainbow
salad, chickpea and chocolate cake, lentil salad with mozzarella
and curly endive, and ricotta and pea croquette. Our recipe creator
Soha Darwish and our Chef
Ahmad Faisal will be revealing new
recipes at our stand D40 in Hall 7.
More information is available at www.legumesfromeurope.com on
how and where our legumes are grown and processed as well as
on our environmental commitment and on nutritional details on these
high protein, high fiber, miracle plants.
Here are some recipes which will be demonstrated at SIAL. The
first one is for a Smoked Salmon & Pea Green Risotto, specially
created by the food writer Soha
Darwish. This is indeed a sensational way to enjoy a truly
blissful green risotto. The heavenly combination of smoked salmon,
fennel and tender peas takes this risotto to another level. A dish
that will certainly impress your guests with minimal effort and
very simple cooking skills. The second one is a delicious
Rainbow Salad, specially created for you by our chef Ahmad Faisal. Simple and healthy, this
salad gets its name because it has all the colors of the
Smoked Salmon & Pea Green Risotto
Time: 35 minutes
2 tbsp extra virgin olive oil
small knob of butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 small fennel, finely chopped
1 small can of wild salmon, skinless & boneless
200g smoked salmon
200 g Arborio rice
2 cans of canned peas
2 litres of chicken stock
zest of 1 lemon
100 g parmesan cheese, grated
salt & black pepper, to taste
Start by blending about ½ a can of Legumes of Europe peas with about ½ cup of chicken stock
until you get a smooth and creamy purée. Set aside.
In a large heavy-based saucepan, sauté the chopped onion and
fennel in olive oil and butter, until translucent. Then, add the
minced garlic and Arborio rice. Stir for about 1 minute.
Add a full ladle from the remaining chicken stock, warmed, stir,
and wait until it is absorbed by the rice. Keep repeating this step
until rice is cooked. Halfway through, stir in the canned salmon,
the remaining canned peas, and the lemon zest.
When the rice is cooked, finish it off by stirring in the
blended pea puree and smoked salmon strips. Season to taste.
Finally, top it with grated parmesan and serve immediately.
Time: 20 minutes
1 can of chickpeas, drained
1 can of kidney beans, drained
1 cucumber, diced
1 medium-sized tomato, diced
1 medium-sized red onion, diced
1 bell pepper (any colour is fine), diced
½ cup fresh parsley (roughly chopped)
¼ cup fresh mint leaves (roughly chopped)
2-3 garlic cloves (grated or finely chopped)
salt to taste
juice of half a lemon
red chile powder, to taste
2-3 tablespoons extra virgin olive oil
In a bowl combine the beans, chopped vegetables, herbs, garlic,
spices, and salt.
Mix in the lemon juice, chile powder, and olive oil; taste for
seasoning and serve.
Looking forward to seeing you at SIAL Middle East!
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