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Tag Archives: pomegranate

Jamie Oliver’s Pomegranate and Chicken Stew

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A beautiful, fragrant and easy dish to prepare. The pomegranate molasses gives it a really spicy and rich flavour. Somewhere between a stew and a tagine.

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The dish has all those wonderful Middle Eastern flavours, but unlike a tagine, cooks in less than an hour in a cast iron casserole or heavy bottomed pan on the stove top.

Here is the original: http://www.jamieoliver.com/magazine/recipes-view.php?title=pomegranate-aamp-chicken-stew

As usual I have tweaked a couple of things in my version.

Ingredients

2 tbsp olive oil

1 higher-welfare whole chicken, jointed  (I removed the skin from the pieces for a more healthy dish)

2 tsp paprika

2 onions, sliced

4 cloves of garlic, finely chopped

1 tsp sambal oelek

2 tbsp fresh coriander, finely chopped, plus extra for the rice

300 ml tomato passata

4 tbsp pomegranate molasses

200 ml pomegranate juice (use store bought + the juice from the pomegranate from which you derived the seeds)

Coconut rice*

Pomegranate seeds

3 fresh figs, quartered

Method

Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a plate and set aside.

In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and the coriander for the last 5 minutes. Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.

Return the chicken with any juices to the pan, cover and lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking.Toss in a handful of pomegranate seeds.

Scatter the rice with the extra coriander, then place the chicken on top and scatter with the remaining pomegranate seeds.

I served the dish with fresh figs on the side as a refreshing taste to offset the pungency of the sauce.

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*Coconut rice

1 cup basmati rice

1 cup light coconut milk

1 cup boiling water

1/2 lemon

Method

To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking.

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Moroccan Fish with Couscous and Harissa Yoghurt

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This recipe is based on Jamie Oliver’s Moroccan Bream from his 15 Minute Meals. It’s a simple dish, although it took me a little longer than 15 minutes to prepare…
Some wonderful Middle Eastern flavours, with a heady mix of fiery hot harissa, sweet pomegranate and apricot, tart preserved lemon and cool yoghurt.
Jamie uses bream. I’m not sure if bream in the UK is the same fish as in Australia. Visiting the fabulous Sydney Fish Markets, http://www.sydneyfishmarket.com.au/, I bought some yellow tail bream which looked perfect for the recipe. They certainly tasted delicious.
Jamie’s recipe calls for whole fish, heads and tails removed, but obviously still on the bone. I would recommend fish fillets, preferably with the skin on, if you don’t like picking out the bones…

Ingredients
Salsa
1/2-1 preserved lemon (be careful that the brand you choose isn’t too bitter – if possible make your own)
A handful of dried apricots
A couple of strips of preserved red pepper
1/2 bunch flat leaf parsley
1 pomegranate
Fish
2 whole bream, heads and tails removed, scaled and gutted OR 4 fish fillets of choice, preferably skin on
Rock salt and black pepper
1 tablespoon olive oil
2 spring onions
A few sprigs of thyme
1 teaspoon or to taste of harissa
3-6 saffron threads covered with 100 mls boiling water and left to infuse for a couple of minutes
Couscous
1 cup couscous
2 cups boiling water
1 teaspoon butter
Salt to taste
To serve
1/2 cup fat free yoghurt
A  handful of pistachios

Method
To make the salsa, blitz the lemon, apricots, peppers and the parsley in a food processor until well blended. Transfer to a bowl and squeeze in the juice of half the pomegranate. Mix, season to taste.
For the fish: score the the fish in a crisscross fashion on both sides, down to the bone if using whole fish rather than fillets. Season all over with rock salt and black pepper. Heat the oil in a heavy bottomed frying pan and add the fish, cook over medium high heat for 3 minutes each side for whole fish, 2 minutes for fillets.
Add finely sliced spring onions, thyme sprigs, harissa to taste and saffron threads and their soaking water. Scrunch up and wet a sheet of greaseproof paper and tuck it around the fish. Cook on low heat for the time it takes to prepare the couscous or until the liquid is half evaporated from the frying pan.
To make the couscous, add couscous to the boiling water in a small saucepan. Add salt, cover and stand for about 3 minutes or until the liquid is absorbed. Stir in the butter, fluffing up the couscous as you stir.

To serve:
Pile the couscous onto a serving platter and spoon the salsa over the couscous. Lay the fish on top, spoon over some of the pan juices, and scatter over the pistachios. Hold the other pomegranate half in your hand and bash it with a spoon to release the seeds and juice. Serve with a bowl of yoghurt on the side with a little harissa swirled through for a pretty colour.

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Tagine of Lamb Shoulder with Apricots and Raisins, Pomegranate Couscous and Avocado Salad

Since I acquired and first used my beautiful crimson red tagine, featured in the post on Rozelle Village Markets, I have been very keen to give it a proper Road Test.

A working dinner with old friends allowed me to to give it the Top Gear treatment, and it passed with flying colours.

Pre-dinner nibbles  – toasted flatbread with rocket pesto, and tomato and green olive dip.

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The Top Gear team provided the production values. Jeremy photographed the Event,  Richard the director gave creative advice and James brought some curious items from his Man Lab to enhance the theatricality of the Event. The Stig was notable for his absence. Perhaps he doesn’t like lamb…

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Tagine of Lamb Shoulder with Apricots and Raisins

Ingredients
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder or sambal oelek
1 teaspoon cinnamon
1 teaspoon tagine spice (Essential Ingredient make a fabulous blend)
1 teaspoon pepper
2 teaspoons salt
2 tablespoons olive oil
Grated rind and juice of 2 lemons
1 kg diced lamb shoulder
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
Pomegranate seeds
1/2 cup pistachio kernels, roughly chopped

Method

Combine spices and salt in a large bowl.  I prefer to grind my own in mortar and pestle. Add the oil, rind and half the juice and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 3 hours or longer.

Preheat oven to 180 degrees C. Put the lamb mixture into a tagine or heavy bottomed casserole with a tight-fitting lid. Add the chicken stock and remaining lemon juice. Stir until well combined.

Cover and cook for 1 hour. Remove from the oven and stir in the dried apricot roughly chopped and raisins. Cook, covered for a further 40 minutes or until lamb is tender.
Tap half a pomegranate over the tagine to release the jewel like seeds, and scatter with a sprinkling of pistachio kernels. 

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Pomegranate Couscous

Cook your favourite couscous recipe – mine has lots of oil and butter to enrich it  – and serve with the seeds of the other pomegranate half scattered as artistically as the slippery seeds will allow!

Avocado Salad

A selection of your favourite salad greens  – on this occasion mine were rocket and baby cos lettuce – with baby Shepard avocados, and a great dressing.  Lindeman’s E.V. Olive Oil and Raspberry Vinegar worked well.

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