Oh my goodness, what a lovely interesting selection to go on the 'must try' list! Thanks folk.
badams1,
Oct 18, 5:31am
Folks, I brought my bottle New World. A tad expensive, however indulge yourself, you wont regret it. PS only half a bottle left now. I think I have got mice hehe.
eastie3,
Oct 20, 10:36am
PM is one of my favourite condiments. I use it a lot with lamb and it is a perfect match with mint. Also, fried chicken or chicken schnitzel is divine with a drizzle of PM. Add a little to a vinaigrette and use over avocado chunks with basil and mixed salad leaves.
I've been reading the above recipes and notice walnuts are often used,however I can't stand them. Could I substitute another nut, perhaps pistachio?
sylvia,
Oct 20, 2:51pm
Annabel Langbein has a wonderful walnut salad that uses this, Google the recipe and you won't be disappointed!
And nauru if you run out of the pomegranate stuff you can mix honey with balsamic and it is really nice too.
wendalls,
Oct 21, 7:40pm
Annabel also uses it on a whole fillet steak BBQ recipe in her ?3rd free range in the city book.my guests raved about it. It certainly looked pretty for a steak!
nauru,
Oct 23, 5:35pm
I guess that would work too as when I made it for the first time, I used a balsamic glaze as didn't have the molasses and that turned out well.
parsondian,
Oct 23, 5:42pm
this I substitute grilled meat and tomato for haloumi and add roasted beetroot.
ahaaaaa,
Aug 17, 11:50am
Fry walnuts in olive oil till nice and dark. Section ripe pears into wedges. Dice blue vein cheese. Arrange all on a platter and drizzle with the walnut cooking oil and pomegranate molasses. Quantities can vary according to taste and what you have. This is so tasty and the textures are interesting.
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