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Thursday, March 26, 2009

Pomegranate Molasses & Yoghurt Sauce

The jewels of the fruit world are back in season here in Oz gracing our tables with their beauty. Pomegranates are rich in potassium and contain a fair amount of vitamin C. The juice is now available in supermarkets all year round unlike, luckily, the fresh fruit otherwise we might become blasé. I really like using Pomegranate Molasses – available, all year, from Middle Eastern shops – it is a thick syrupy juice reduction that has a rich, tart flavour with a slightly sweet edge. It makes a good marinade for grilled meats but I love to use it with fresh yoghurt as a sauce to accompany lamb – like seared back strap or fillet.

To serve four people: pour 175ml thick, rich, creamy natural yoghurt into a small serving bowl and pour in 2 tablespoons pomegranate molasses. Gently swirl the molasses through the yoghurt to create a marble effect, scatter a few fresh pomegranate seeds over the top (if available) and serve on the side with lamb or grilled meat.

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