cheers in advance, I brought a bottle today , but no instructions ,on how to use. Opened the bottle. tasted and thought I had gone to heaven. All ingredients in Arabic. Tastes like intense rasberries but better. x
luvwine,
Oct 15, 4:28pm
Put some in your pavlova mix before baking, make cocktails with champagne or other, swirl through ice cream, add to a deglazed pan to make sauce for red meat?
filmstar2,
Oct 15, 4:28pm
I bought a fruit yesterday and still dont know what to do with it YES I have googled but cant find anything exciting
filmstar2,
Oct 15, 4:30pm
Gosh thanks luvwine, we obviously crossed paths there. Cheers
badams1,
Oct 15, 4:40pm
now we are onto it. I guess drizzle over fruit salad, trifle. truffles, Honestly, if you have never tried it ,grab a bottle from new world $9 .00 odd, but what flavour . Any ideas for use in baking. im thinking bakewell tart. with raspberry jam. Love the idea of gravy . I can taste venison now with a gravy to support.
Looks like an interesting product that I have yet to try, so hope that helps you. :-))
samanya,
Oct 15, 4:57pm
I'm so pleased that you asked this . I read what sounded like a really lovely recipe on here, that required this & so of course I bought some & guess what, I couldn't find the recipe again (& I print the goodies off & file them) *rolls eyes*
245sam,
Oct 15, 5:10pm
From an earlier thread re beetroot.
sampa,
Oct 15, 5:13pm
I bought a bottle recently and did this . slice pears thinly, top with prosciutto and blue vein cheese, pop a bit of walnut on top, drizzle all with pomegranate. Die happily at that point or live to repeat the experience and move on to even more wonderful pomegranate enhanced dishes. :)
badams1,
Oct 15, 5:15pm
Thankyou for posting links. Been reading. Have come to the conclusion, its such a useful product ,packed full of flavour. Every pantry needs a bottle. Only wish I had discovered this years ago. And I love good food. Go on ladies, put it on youre shopping list. With barbeque season looming, what a marinade of flavour. In dressing salads etc. And no, i don't have shares in the company. I dam well should . go try it. Heaven in a bottle.
badams1,
Oct 15, 5:17pm
Oh Sampa, youre mind kind of foodie. x
badams1,
Oct 15, 5:22pm
Sam, I missed youre post. That beetroot dip, sounds divine and so healthy. thankyou for sharing. we all benefit x
village.green,
Oct 15, 6:25pm
Used to be really cheap a few years ago from Indian type shops about $4-5, but I see it has gone up. Still cheaper in those shops though compared to health food ones and supermarkets and worth having a look first.
helenandjohn,
Oct 15, 6:33pm
I've been to Iran twice and Chicken Fesenjan is one of my favourite Persian dishes. I even bought a bottle of Pomegranate Molasses home with me (it is as cheap as chips in Tehran), Anyway, I Googled recipes for you and thought you might enjoy this one:
Oh yummy, that will be my first meat dish using chicken and walnuts and pomergranate molasses. thankyou for expanding my culinary journey. I reconne its time for Iran a third time. soely as a Persian food taster. bring back youre goodies. I reconne, that recipe will be a winner. thanks helenandjohn.
sampa,
Oct 16, 7:58am
I googled pics of that dish - it looks disgusting LOL but sounds divine and I am definitely adding it to my list of exotic dishes to try out. Thanks!
davidt4,
Oct 16, 12:19pm
Red pepper and Pomegranate Dip (Muhammara)
3 large red capsicums 1 small chilli, deseeded and chopped 1 clove garlic + 1 tsp salt, crushed 125 g walnuts ⅓ c breadcrumbs, lightly toasted 1 tab pomegranate molasses juice ½ - 1 lemon 1 tab hot water ½ tsp sugar ¼ c olive oil
Roast peppers over flame, peel and deseed. Place in processor with other ingredients except oil. Process to a rough paste, then with motor running pour in oil gradually. Cool, check seasoning.
Serve with bread, cos lettuce leaves, small slices of cooked lamb.
davidt4,
Oct 16, 12:19pm
Pomegranate, Sumac & Walnut Dressing
for leaves, tomatoes, veges, grilled meat
1 tab pomegranate molasses ½ tsp cumin powder 3 tab ev olive oil 1 tab red wine vinegar 50 g walnuts, roughly chopped 1 clove garlic, crushed salt & pepper
davidt4,
Oct 16, 12:20pm
Roasted Figs with Pomegranate Molasses (Ottolenghi)
3 tbsp pomegranate molasses 1 tbsp lemon juice 3 tbsp dark muscovado sugar 4 thyme sprigs, 2 left whole and 2 with the leaves picked Skin of 1 orange, comprising 3 long shaved strips and the rest grated Salt 8 fresh figs, cut in half lengthways 100g mascarpone 100g Greek yoghurt 1 tbsp icing sugar In a large bowl, stir the pomegranate molasses, lemon juice, a tablespoon of sugar, the two whole thyme sprigs, a tablespoon of water, the three strips of orange skin and a pinch of salt. Mix until the sugar has dissolved, then stir in the figs and set aside to marinate for 30 minutes. Meanwhile, in a small bowl whisk the mascarpone, yoghurt and icing sugar, until smooth, then put in the fridge to chill. Lift the figs from their marinade and arrange snugly, cut side up, in a 20cm x 20cm baking tray. Heat the grill to high. Sprinkle the figs with the remaining sugar and grill about 15cm from the heat source for 10 minutes, until the sugar has caramelised and the figs softened. Meanwhile, pour the marinade into a small saucepan, bring to a boil and simmer for two to four minutes, until reduced by half and the consistency of runny honey. Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray. Drizzle over the sauce reduction and sprinkle with the picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs, sprinkle over the remaining orange zest and serve at once.
davidt4,
Oct 16, 12:21pm
Lebanese Pomegranate Chicken
2 tsp olive oil 1 kg boneless skinless chicken pieces in chunks 1 tab cumin powder 1 tsp cinnamon powder ½ tsp nutmeg powder 1 tsp tumeric powder 2 med onions, chopped ¼ c walnuts, chopped 3 tab pomegranate molasses salt and pepper
Brown chicken in oil in large pan, transfer to a plate. Add spices and onion to pan and cook gently until the onion is soft.
Return chicken to pan, add walnuts, pomegranate molasses and seasoning. Simmer 20 minutes or until chicken is tender, sauce is reduced and thickened slightly.
Serve with pilaf of eggplant and rice.
davidt4,
Oct 16, 12:23pm
Turkish Pear, Feta & Watercress Salad
serves 6
6 pears 1 ½ tab pomegranate or grape molasses 1 tab ev olive oil 3 c watercress sprigs 200g feta, crumbled 70g hazelnuts, roasted, peeled and chopped roughly
Dressing:
2 tab red wine vinegar 1 clove garlic, crushed 2 tab pomegranate or grape molasses 1 tsp cumin seeds, roasted and crushed 125 ml ev olive oil salt & pepper
Heat oven to 180C.
Cut pears (don’t peel) in half lengthways, remove cores, slice each half into three. Arrange in one layer on baking dish, drizzle with molasses and oil, roast 30 min, turning once, until very tender, golden all over, juices reduced and sticky. Cool.
Make dressing by whisking all ingredients together.
Arrange watercress on serving plate, scatter over the pears, cheese and hazelnuts. Trickle dressing over.
badams1,
Oct 16, 6:18pm
Oh boy, recipes coming out my ears. Thankyou so much everyone. x
fey,
Oct 17, 11:52am
Slow cook a leg or shoulder of lamb until falling apart. Leave to cool enough to handle - but still warm. Make up a salad - any green leaves will do (for a taste punch add some small mint leaves too), then shred the lamb into largish pieces into the salad and toss with the molasses as a dressing - something about the sour of the molasses and sweetness of the lamb. Must put the dressing on while the lamb is still warm as it absorbs some of the flavour. To make it a feast - add actual pomegranate and serve with crusty bread. Devine! (And I am making it this weekend).
nzdoug,
Oct 17, 12:51pm
Where can you get pom molasses ? Countdown, New World , Faro?
fey,
Oct 17, 1:02pm
My New World in Lower Hutt has it and its only one of the small shops.
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