Pistachios aren't really "Nuts" ...

Life is easy in Delhi with food stores , specially in Malls where you can shop your needs and buy groceries for your home . Living next to Select City Mall , Foodhall is my destination for all kinds of Kitchen necessities ( Right from Groceries , to imported fruits and Gadgets) . I often used to see their live demonstrations while shopping my grocery , then last week i got a call from Anushua Ghosh to attend one such live demonstration , which Foodhall had organised in association with American Pistachio Growers (APG). As I love to attend live demonstration of chefs , I couldnt refuse for the same . Foodhall's corporate Chef from France - Olivier Vincenot on last saturday ( 8th of August) demonstrated three of his best recipes using California grown Pistachios . You will find these American Pistachios in their rack now .
Talking about Pistachios , do you know it has some interesting names across the world . Pistachios in China is famous as " The Happy Nut" , while in Iran it is called as "The Smiling Nut " . "Smiling Pistachios" for Middle Easterns . These Happy Nut has some nutritional punch with protein , Magnesium , Thaimin , fiber and Phosporous . I like to have Salty and Crispy roasted Pistachios. Got some amazing recipes from Chef Oliver and I am going to try them in my Kitchen for sure . Let me share three of his easy-peasy  recipes here for my readers . 



Recipes .. 

Pistachio Cannoli 

Ingredients
serves - 35 ppl
Cooking time - 10 minutes
Preparation time- 20 minutes

For the Cannoli ( Waffle cone mix)
Diary Cream ( Amul) - 1/4 ltr
Vanilla Essence - few drops
Icing Sugar- 1/2 cup
Refined flour- 1/2 cup
Cinnamon powder- 1 pinch
Nutmet pd- 1/2 pinch
Corn flour - 1/2 tbsp
Refined oil- 1/2 tsp
Milk - 1tbsp

Method
In a bowl with a whisk, whip the cream with the vanilla until mousse like until slightly thicken ( it shouldnt form peaks)
Sift the remaining ingredients together and stir them into the cream to make a batter.
Let the batter sit or rest for 30 minutes
Heat the waffle cone maker and pour 1 tbsp of batter into it , close and cook till golden brown.
Fold immediately to form a hollow cylinder open from both ends. The Cannoli is ready for filling . ( Use a round handle about the thickness of the tom finger)
For the filling
Ingredients
Ricotta Cheese -1cup
Pistachio nuts - 1/4 cup
Pistachio Powder- 2 tbsp
Method
Place the ricotta cheese in a hand bowl and gently stir with a spatula to make in smooth.
Chop the pistachio nuts roughly and fold into the ricotta
With a piping bag, fill the waffle cannoli from both side and deep each end into pistachio powder .

Pistachio Blanc Mange 

Pistachio Blanc Mange
Serve - 6
Prep time- 40 mts
Ingredients
Whole Milk - 2cup
Pistachio Powder- 1/2 cup
Caster Sugar - 1/4 cup
Gelatin leaf- 1tbsp of powder gelatin
Whipped cream- 3/4 cup
Method
To make pistachio powder: if only pistachio with skin are avilable , boil some water in a sauce pan and place in the whole pistachio, simmer for a few mts and then put them in a cold water bath to cool down quickly., remove the skin and let the pistachios dry on a kitchen paper. Best if this is done the day before.
To make the pistachio powder, put them into a blender or a food processor , a handfull at a time, and blend until a powder is formed.
Heat together the milk and pistachio powder and let infuse for a few mts at low heat. Do not boil. Remove from heat and cover with a cling flim for 20 mts so that the flavour doesnt evaporate.
Pass the milk and pistachio through a thin sieve back into a sauce pan and add the sugar , heat up on medium heat until the temperature reaches 82C. Remove from the heat.
Soften the gelatin leaf in cold water. ( If no gelatin leaf, use the gelatin powder) by mixing it with 100ml of the milk until dissolved and further melting it using a microwave
Add the gelatin to the milk, stil until fully dissolved and cool down to room temperature while stirring .
Whip the cream and fold together. The mix texture should be slightly thick, not quite liquid like water.
Pour to the glasses to set
Decorate the top with chopped pistachios




HUMMUS ..

Hummus 

Hummus was served with Pita Bread sticks 

Pistachio Hummus
Serves- 2
Preparation time- 15 mts
Cooking time- 10 mts
Ingredients
Pistachio shelled - 1cup
Boiled chick peas - 1/2 cup -optional
Water- 1/2 cup
Olive oil- 2 tbsp
Cloves garlic - 2
Whole lemon juice - 1
Salt as required
Tahini paste -2 tbsp
Method
Boil the pistachios in water , drain and rub to take out the skin
In a food processor place pistachio , olive oil and half water and blend to a paste

Add the boiled chick peas made into a paste , garlic, lemon juice , tahini paste, and remaining water slowly and process till the desired hummus consistency is acquired . Add more water if required .
Adjust the seasoning and serve with chips or veggies .


Some more photos of the event ..

Chef Olivier preparing for Hummus 

Californian Pistachios 

Making of Cannolis 

Cannolis 

Filling up of Cannolis with Ricotta cheese 

Chef made all these Cannolis for us . :) 

Corporate Chef of Foodhall Chef Olivier Vincenot with Foodhall and team-American Pistachio Growers (APG)  

*The Kitchen Espion team wishes Food Hall all success into their venture and also want to thank Anushua Ghosh  for inviting me for such exciting cooking event .