- 12 large fresh or frozen sea scallops (about 1 1/4 pounds total)
- 3/4 cup 100% pomegranate juice
- 2 tablespoons honey
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 3/4 teaspoon cornstarch
- 3 teaspoons vegetable oil
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1 10 ounce package fresh baby spinach
- pinch salt
- 1/4 cup pomegranate seeds*
MethodRinse scallops; pat very dry with paper towels. Remove the small muscles if still attached. Set aside.
- 500g pack bread mix
- 1 tsp olive oil, plus a little extra for the dough
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 250g extra-lean minced beef
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tbsp red chilli flakes
- 5 tbsp tomato purée
- 6 tbsp pomegranate molasses
- 400g jar sweet pickled peppadew peppers, roughly chopped
- 50g feta cheese, crumbled
- 1 tbsp pine nuts
- Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
- Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
- Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
- Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you’ll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.
- 4 garlic cloves, chopped
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 lemon, quartered, pips removed
- 1½ kg bone-in lamb shoulder joint
- 2 red onions, cut into wedges
- 1l carton pomegranate juice
- 2 tbsp clear honey
- 250g natural yogurt
- 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
- small handful mint leaves, chopped
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
- 1pound fresh or frozen peeled and deveined large shrimp (tails left on)
- 1pound fresh or frozen sea scallops
- 3tablespoons lime juice
- 1tablespoon vegetable oil or canola oil
- 1teaspoon garlic powder
- 1teaspoon ground coriander
- 1teaspoon sweet paprika
- 1teaspoon Asian chili sauce (Sriracha sauce)
- 1/2 teaspoon ground black pepper
- 6 clovesgarlic, minced
- 1teaspoon olive oil
- 1/2 cup finely snipped fresh cilantro
- 1/4 cup light mayonnaise
- 1/4 cup fat-free sour cream
- 1 fresh serrano chile pepper or jalapeno chile pepper, stemmed, seeded, and finely chopped*
- 3/4of afresh pineapple, peeled, cored, and cut into 1 1/2-inch pieces (about 3 cups)
- Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels.
- In a large bowl whisk together 2 tablespoons of the lime juice, the vegetable oil, garlic powder, coriander, paprika, chili sauce, and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes.
- Meanwhile, for aioli, in a medium microwave-safe bowl stir together garlic and olive oil. Microwave on 100% power (high) 20 seconds; stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper, and the remaining 1 tablespoon lime juice. Cover and chill until serving time.
- Using sixteen 12-inch skewers** (two skewers for each kabob), place skewers in each pair parallel to one another. Alternately thread shrimp, scallops, and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving 1/4 inch between pieces. For a charcoal or gas grill, grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli.