Posted in Food, Lamb, Roast, tagged Cooking, Couscous, Food, Harissa, Lamb, Lamb shoulder, Mint, Pomegranate, Pomegranate Molasses, Recipe, Roast, Roast lamb, Slow cooked lamb on 24 February 2017|
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This makes such a lovely weekend dish and looks really attractive served on a large platter in the middle of the table. It requires a few hours in the oven but is hardly any work at all and uses just a few ingredients.
Wine Suggestion: this dish cries out for a Moorish influenced wine and nothing quite achieves this more than a Spanish Tempranillo. Our choice of the evening was the Carmelo Rodero Ribera del Duero Crianza which is juicy, powerful and also manages to achieve a perfumed elegance with exotic eastern spice hints.
Pomegranate & slow cooked lamb couscous – serves 6
- 2kg lamb shoulder (or get your butcher to give you a forequarter if the lambs are small)
- 1 onion, sliced
- 1 tbsp pomegranate molasses, plus extra to serve
- 300g couscous
- 1 tsp harissa
- a small bunch of mint, leaves roughly chopped
- seeds from 1 pomegranate
Heat the oven to 190C/fan 170C/gas 5.
Put the lamb into a roasting tin with the fatty side facing up. Scatter the onion around the lamb. Score the lamb with a sharp knife and rub in the pomegranate molasses with your hands. Season well. Add 2 mugs of water to the tin, then cover with foil and roast for 4 hours. Rest for 15 minutes before pulling chunks of the lamb off the bone with 2 forks.
While the lamb is resting, put the couscous into a large bowl with a large knob of butter, the harissa and seasoning, then add enough boiling water to just cover. Cover the bowl with cling film and leave for 5 minutes before fluffing the grains gently with a fork. Put the couscous onto a platter and arrange the shredded lamb on top. Pour off any fat from the roasting tin and pour the juices over the lamb and couscous plus a little more molasses. Scatter with the mint and pomegranate seeds.
(Original recipe by Lulu Grimes IN: BBC Olive Magazine, February 2014.)
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Pomegranate molasses chicken
Oh my goodness, how lovely this is. We bought Honey & Co., by Sarit Packer & Itamar Srulovich, after reading many a rave review and every time we try one of their recipes we are impressed all over again. This is just delicious and you can make your work colleagues very jealous if you’re lucky enough to have leftovers for your lunchbox.
Pomegranate Molasses Chicken with Bulgar Wheat Salad – Serves 4
- 8 skinless, boneless chicken thighs
- 1 tbsp vegetable oil, for frying
FOR THE MARINADE:
- 2 cloves of garlic, peeled and sliced
- 1 green chilli, sliced
- 3 tbsp pomegranate molasses
- 1 tbsp vegetable oil
- ½ tsp freshly ground black pepper
FOR THE SALAD:
- 200g bulgar wheat
- ½ tsp salt
- 1 tsp olive oil
- 200ml boiling water
- 50g shelled pistachios, roasted and coarsely chopped (half reserved to sprinkle over before serving)
- 75g currants
- 2 tsp dried mint
- 1 tbsp pomegranate molasses
- 50g fresh pomegranate seeds (1 tbsp reserved to sprinkle over before serving)
- 15-20g mint, roughly chopped
- 15-20g parsley, roughly chopped
Mix the marinade ingredients together, add the chicken and stir to coat completely with the marinade. Cover and refrigerate for at least 2 hours. (You can do this and refrigerate for up to 48 hours in advance.)
Preheat the oven to 200C/180C fan/gas mark 6.
Place the bulgar in a bowl with the salt and oil, pour over boiling water and cover with cling film for 5 minutes. Uncover and fluff up with a fork. Add the rest of the salad ingredients except those needed for the garnish and stir.
Heat the vegetable oil in a large oven-proof frying pan over a medium heat and put the chicken thighs in smooth-side down. Season with salt and pepper and fry for 2-3 minutes or until the thighs have taken on a good colour, then flip over and cook for another 2 minutes. Put the frying pan in the oven for 12 minutes or until the chicken is cooked through.
Spoon the salad onto plates or a large platter and top with the chicken and any juices from the pan. Sprinkle with the remaining pistachios & pomegranate seeds before serving.
(Original recipe from Honey & Co. by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)
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