1、Tender braised duck with pomegranate molasses

This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat

Tender braised duck with pomegranate molasses recipe

Ingredients

Method

Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
  • Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.

  • https://www.truecookbook.com/recipe/tender-braised-duck-with-pomegranate-molasses-5608/

    2、Summer braised chicken with tomatoes

    A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
    Summer braised chicken with tomatoes recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
    2. Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.

    3、Herb salad with pomegranate & pistachios

    A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
    Herb salad with pomegranate & pistachios recipe

    Ingredients

    Method

    1. Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

    4、Coriander-baked ricotta with pomegranate molasses

    The combination of creamy cheese and sweet but sour pomegranate molasses makes a delicious starter
    Coriander-baked ricotta with pomegranate molasses recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in.
    2. Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust.
    3. Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.

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