Recipes

Defrost the juice.

Strain the juice through a sieve lined with muslin or a new chux cloth. Allow the juice to drip through, do not be tempted to squeeze, as this will result in a cloudy molasses.

After the juice has drained, place in a large saucepan with the sugar and lemon juice.

Bring juice, sugar and lemon juice to the boil, reduce heat and simmer for approximately 1 hour. During the cooking time, skim the surface to remove any scum that appears.

Stir frequently to avoid burning.

When reduced by half, remove from heat, allow to cool, store in a sealed container in the fridge ready to use.

** Pomegranate molasses has many uses and applications – glazing meat, fish and vegetables, braising, roasting, drizzled over soft cheese, added to salad dressings, added to breakfast bowls and served with pancakes.

Mix all the marinade ingredients together.

Place the wings in a large bowl and add the marinade, using clean hands mix and massage the marinade through the wings. Cover and refrigerate over night or 1 hour minimum.

Ready to cook – preheat oven to 180°C.

Line a baking tray with baking paper, place marinated wings in a single layer on the tray.

Bake in preheated oven for 12-15 minutes. To achieve a more toasty charred result turn on oven grill and cook wings for a further 5 minutes.

Keep your eye on wings so as not to burn.

Serve with spicy dipping sauce.

Spicy dipping sauce

• 1 cup sour cream
• 2 tbsp red Sriracha sauce
• 1 tbsp pomegranate molasses
• juice of 1 lime
• salt and pepper to taste

Mix all ingredients together.  Serve in a side bowl with chicken wings for dipping.

Place all the kofta ingredients in a large bowl and mix together using clean hands. Work the mixture until it holds together.

If using traditional long metal skewers, form the lamb mixture along the skewer to cover most of the metal.

Alternately, shape into 12 small sausage shapes.

Cover with plastic wrap and refrigerate for up to 24 hours.

Prepare bbq or griddle, cooking koftas over med-high direct heat, 200-220°C.

Cook till golden, gently turning, for about 10 minutes.

Spread hummus onto serving plate or board. Top with kofta, garnish with mint leaves, pomegranate arils and a drizzle of pomegranate molasses (recipe above).

Preheat oven to 170°C.

Using an ovenproof pan, heat the olive oil, gently sauté red onion and apple to soften.

Sit the wedges of red cabbage in the pan, adding the remaining ingredients.

Cover with a piece of baking paper, then place the lid on or cover tightly with foil.

Bake for 50 minutes; check the cabbage should be tender and juicy.

Serve as a side dish with lamb, duck, corned beef or kangaroo.

Cook ancient grain freekah mix as directed on packet. Drain, mix with prepared chickpeas.

When the grains are cool, mix together with spring onions, pomegranate arils, mint, parsley, pistachio and cucumber.

Reserve a little of each ingredient to garnish at serving.

Season to taste.

Place the vinaigrette ingredients in a screw top jar and shake to combine. You can use a fork to slightly crush the arils to release some juice.

When ready to serve, dress the salad with a little vinaigrette, serving the remaining dressing in a jug on the side.

Scatter reserved ingredients to garnish.

** Ancient Grains Freekah mix is available in supermarket and specialty stores, found in the health food section.