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Pomegranate Molasses
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 1,5-2 hours
Servings: makes around 350-400 ml of pomegranate sour
5 kg pomegranate, sour ones are better for this recipe
• Squeeze the juice of the pomegranate. You can squeeze the juice of the pomegranates with the lever-arm juicers or halve the pomegranates and place a big bowl in your sink. Hold the pomegranate cut side down and hit the skin with a wooden spoon repeatedly. Seeds will drop into the bowl and then you can squeeze them with a press juicer and sieve through a cheese cloth. Crush the pomegranate seeds, which do not release their full juice, through a strainer with a spoon.
• Strain the pomegranate juice through cheesecloth. Simmer the 1.5-2.5 litres of juice you have in a large and wide steel pot for about 1,5-2 hours.
• Stir with a wooden spoon and check occasionally to remove any foam.
• As the pomegranate juice reducing, the inner edges of the pot start to become sticky and dark, clean the edges from time to time with a damp cheesecloth so that the sugar or pectin accumulated here does not burn and spoil the taste of the pomegranate sour.
• Turn off the heat when the pomegranate juice starts to thicken. You can check the consistency by dropping a teaspoon of it on a cold plate/surface.
• You will get about 350-400 ml of pomegranate sour from 5 kg of pomegranate. Transfer the sour in sterilised bottles to use.
Unorthodox Shrimp Salad with coriander and pomegranate
Difficulty: Easy
Prep time: 7 minutes
Cooking time: 2 minutes
Servings: 4-6
4 tablespoons olive oil
200 g fresh, raw shrimps, peeled
walnut sized ginger, finely diced
3 cloves of garlic, finely diced
1,5 bunch of coriander, chopped
1 teaspoon pomegranate sour, optional
1 small cucumber, diced
2 handfuls of pomegranate seeds
1 tablespoon poppy seed
4 tablespoons mayonnaise
1 levelled tablespoon red pepper flakes
Salt & black pepper
• Heat the 3 tablespoons olive oil on high heat in a large frying pan. Add the shrimp, ginger and garlic then sauté for 1 to 2 minutes until opaque and cooked. Season with salt and black pepper to your taste.
• Combine the coriander, 1 tablespoon olive oil, pomegranate sour and a pinch of salt. Give it a mix.
• Add in the cucumber, pomegranate seeds, poppy seeds, and shrimps.
• Give it a nice, last mix then transfer on a dish.
• Mix the mayonnaise and red pepper flakes well and drop some lumps on the salad with spoon.
• Garnish with more pomegranate and poppy seed and enjoy!
Rest of the recipe is pinned in the comments section ⬇️⬇️
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