Pomegranate molasses
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
A bit of an ugly vege when first pulled from the ground, but it’s a richly flavoured useful winter vegetable.
It’s primal … it’s messy … but the rewards are worth it.
It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
Watch it … then make it!
Happy Easter.
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