Welcome again....
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What on earth do you do with that? Pomegranate
molasses: is also referred to pomegranate syrup. It is
made by reducing pomegranate juice to a thick, sweet-sour, reddish
brown syrup.
This Middle Eastern ingredient is used to intensify the flavors
of sauces and dressings as well as for braising meats or fish. Pomegranate Sauce 2 tablespoons pomegranate molasses Start the preparation the day before serving. Preheat the oven to
425 Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature. We found this recipe at www.gourmetsleuth.com. |
| Menu for the week |
This week's menu (starting Tuesday 26th September): Tuesday & Wednesday Beef Kofta (a middle eastern skewers) served with couscous and mint yoghurt($8.80) Wednesday & Thursday Cypriot pork and coriander stew served with garlic mash ($8.80) Friday & Saturday Roasted chicken with ricotta, garlic and pesto served with green beans and roasted tomatoes ($8.60) Please call us if you'd like to order in advance. |
| New Products |
Cheese of the month Tortalpina: sumptuous Italian washed & smeared rind from the region of Lombardy. As a result of the combination of clean air, spring waters & lush pastures of the area the milk stock is rich & filled with nutrients. With a delicate and refined sweetness within the savory flavours of the cheese it also shows a rather pronounced meatiness & hint of acidulation on the palate. The pate texture is velvety & almost melting in the mouth. The rind has a fine granular/crystal texture, with a nutty nuance lingering on the palate. The presence of yeasts & white surface ripening moulds on the rind produces enzymes which feed on the acid in the cheese,making the cheese sweeter & breaking down the casein(cheese protein) giving a softer, smoother and more digestible cheese. That's all folks for now and we hope you tune in next week. Kiri & Ana To subscribe go to www.alimentodeli.com.au |
