In Season: Pomegranates


Pomegranates have really put the “super” into superfood. Why? They are full of antioxidants, with researchers finding that they help to prevent LDL (or “bad”) cholesterol from oxidizing in the body and causing arteries to harden. In other words, your heart will thank you! But the best part is that pomegranates are delicious too, and they’re currently in season. Here are a few of our favourite recipes.

 

Pomegranate Tabouli (serves 4)

You will need:

  • 90g (1/2 cup) burghul
  • 185ml (3/4 cup) boiling water
  • 1 cup chopped fresh continental parsley
  • 3/4 cup chopped fresh mint
  • 2 pomegranates, quartered, seeds removed
  • 
3 shallots, trimmed, thinly sliced
  • 2 tbs olive oil
  • 1 tbs fresh lemon juice

What to do:

  1. Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
  2. 
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined. 

 

 

Walnut & Pomegranate Chicken (serves 8)

You will need:

  • 2 cups (200g) walnut halves
  • 2 tbs olive oil
  • 2kg whole fresh chicken, cut into 8 portions
  • 4 brown onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 
1/3 cup (80ml) pomegranate molasses (available from health food stores and gourmet deli's)
  • 
2 tbs caster sugar
  • 
1 1/2 cups (375ml) chicken stock or water
  • Coriander, flat-leaf parsley and mint leaves, to serve

What to do:

  1. Place walnuts in the bowl of a food processor and process until they resemble breadcrumbs. Set aside.
  2. Heat half the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
  3. Heat remaining oil in the pan. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Return chicken to the pan. Add the walnuts, pomegranate molasses, sugar and chicken stock or water. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 1 hour or until sauce thickens and chicken is tender. Remove from heat. Season with salt, pepper and sugar. Transfer to a serving dish and sprinkle with coriander, parsley and mint leaves to serve. 

 

 

Pomegranate Granita With Orange Cream (serves 6)

What you’ll need:

  • 2 x 473ml btls pomegranate juice
  • 
2 tbs caster sugar
  • 125ml (1/2 cup) pouring cream
  • 1/4 tsp finely grated orange rind
  • 
1 pomegranate, seeds removed
  • Fresh mint leaves, to serve

What to do:

  1. Combine the pomegranate juice and sugar in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 3 minutes to develop the flavours. Set aside for 20 minutes to cool completely.
  2. Pour the pomegranate mixture into a 24 x 15cm (1.5L-capacity) shallow metal cake pan. Cover with foil and place in the freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 3 hours, using a fork to break the mixture into coarse crystals every 1 hour, or until firm.
  3. Use an electric beater to beat the cream and orange rind in a small bowl until soft peaks form.
  4. Remove the granita from the freezer. Use a fork to scrape the mixture into coarse crystals. Divide among chilled serving glasses. Top with the orange cream, pomegranate seeds and mint. 

 

 

Pomegranate Pimms (serves 6)

What you’ll need:

  • 200ml Pimms No. 1 Cup (available from bottle shops)
  • 200ml pomegranate juice (available from health food stores or supermarkets)
  • 
Ice cubes
  • 1 cup (250ml) soda water
  • 1 cup (250ml) lemonade
  • 1/4 telegraph cucumber, halved cut into long, thin slices
  • 
1 orange, thinly sliced
  • 1/4 cup mint leaves
  • Borage flowers - optional (available from garden centres)

What to do:

  1. Place Pimms, juice and ice cubes into a jug. Fill with soda water and lemonade. Stir in the cucumber, orange and mint. Serve garnished with borage, if using. 

 

 Recipes courtesy of taste.com.au

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