Weigh 'n Pay Pomegranate Molasses

Recipe:

IDEAS FOR USE OF POMEGRANATE MOLASSES
 
v Make a cordial by adding lemon juice, sugar and water to pomegranate molasses, adjusting the quantities to suit your taste.
v Toss meatballs spiced with cumin, coriander, chilli and garlic with a little pomegranate molasses and serve with warm cracked wheat and tomato and mint salad.
v Paint a chicken with molasses before roasting for a crispy, slightly sour skin.
v Season the cavity of a whole fish (such as snapper or mackerel) with the molasses, lemons, celery and garlic and bake in a hot (180ºC) oven.
v Fried eggplant salad can be dressed with a combination of chopped parsley and mint, molasses, extra virgin olive oil, lemon juice and salt and freshly ground black pepper.
v Toss roasted carrots in pomegranate molasses to serve with steamed chicken and potatoes.
v Braise a shin of veal with stock, leeks, celery, carrots, fennel, bay leaves and thyme. Add molasses at the end to give a sweet and sour taste.
v Barbecue Lamb Cutlets and braise with pomegranate molasses
POMEGRANATE MOLASSES MARINADE
 
1/3 Cup Pomegranate Molasses
3 Cloves Garlic, minced
1 sml Red Onion, sliced
1 tbsp fresh mint, chopped
1 tsp sugar
1 tsp Cardamom powder
1 tbsp grated lemon zest
1 tbps lemon juice
 
METHOD
Combine all ingredients in saucepan. Over medium heat bring to a simmer, whisking. Do not let boil. Simmer for 5 minutes, remove from heat and let cool.
When cool use as marinade for meats. The pomegranate will give bite to the marinade.
POMEGRANATE MOLASSES SLOW BAKED PORK SHOULDER
 2 kg boned pork shoulder, skinned, with fat intact              2 tbsp rosemary leaves                                                  
2 cm piece of ginger, peeled and finely chopped             2 tbsp coarsely chopped sage                                             
2 cloves of garlic, finely chopped                                    2 tbsp thyme leaves                                                                                                                  
Finely grated rind and juice of 1 lemon                         ¼ cup pomegranate molasses                                            
 8 small tart apples [such as baby pink lady], skin lightly scored
400 ml any gewürztraminer or other spicy white wine
 
Method
 Using a small, sharp knife, score pork fat in a criss-cross pattern. Combine ginger, garlic, lemon rind and juice, herbs and 1 tbsp sea salt in a bowl and season to taste with freshly ground black pepper, then rub mixture all over pork. Place pork, fat-side up in a large roasting pan, brush top with pomegranate molasses, then add 2 tbsp of water to base of pan and bake on bottom oven shelf at 140C for 3 hours. Remove pork from oven, drain fat from pan, then place apples around pork, pour in wine and bake for another 30 minutes or until apples are tender. Remove pork and apples from pan, cover loosely with foil and stand in a warm place for 10 minutes.
 Meanwhile, place roasting pan over medium heat and simmer liquid for 4 minutes or until reduced and slightly syrupy, then season to taste with sea salt and freshly ground black pepper. Slice pork, divide among warm plates, drizzle with a little reduced cooking liquid and serve with apples to the side and a green salad.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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