Pomegranate update
A few weeks ago on Burke's Backyard we featured a lovely ornamental variety of pomegranate called 'Legrelliae' (Punica granatum 'Legrelliae'). It has very attractive double salmon/scarlet flowers with a white edge to each petal, and like all ... [... more]
Burke's Backyard |
Pomegranates
The pomegranate is one of the all time great plants of horticulture. It is native to the Eastern Mediterranean, North Africa, Afghanistan and Iran, where it has been grown since ancient times. In its native habitat, Punica granatum is a small ... [... more]
Burke's Backyard |
Sweet & Sour Pomegranate Tofu
Remove to a medium bowl and add sugar, pomegranate syrup, salt and red pepper. During this time, uncover once and gently turn the tofu pieces. 2 1/2 teaspoons pomegranates, syrup (can be found in an Iranian food store) 1 16 oz. package firm ... [... more]
International Vegetarian Union |
Barossa Milk Fed Lamb Loin with Pomegranate, Preserved ...
Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is ... [... more]
Australian Womens Weekly |
Lamb With Eggplant, Fetta and Pomegranate Salad
In Iranian myth it was the pomegranate not the apple that tempted Eve in the 'Garden of Eden'. Heat oil in a large heavy based frying pan. Add eggplant and cook, in batches, until golden. Remove and drain on absorbent paper. Using the blade of a ... [... more]
Australian Womens Weekly |
Duck In Walnut And Pomegranate Sauce
Pomegranates are native to Persia/Iran, but now cultivated in California, which is where a lot of ours come from. A symbol of beauty and fertility, pomegranates feature often in mythology. INGREDIENTS Rub duck flesh and skin with salt. Place on ... [... more]
Australian Womens Weekly |
Warm smoked chicken and pomegranate salad
Heat char-grill pan. Brush bread with a little olive oil and toast on char-grill until golden and crisp. Heat a large non-stick frying pan and when hot add the chicken breasts skin-side down to crisp up the skin and warm through gently. Cook 5 ... [... more]
Australian Womens Weekly |
Baked Middle Eastern chicken with rice
Combine cumin, coriander and caraway seeds in a mortar and crush coarsely with pestle. Combine crushed seeds, chicken, marmalade, pomegranate juice, stock, salt, onions, garlic, and chilli (if using) in a large non-reactive bowl; marinate 2 hours ... [... more]
Australian Womens Weekly |
Norma Simon
Leonid Gore illustrated The Pomegranate Seeds by Laura Geringer and Jacob and the Stranger by Sally Derby. He is a recent immigrant from the former Soviet Union who now lives in Brooklyn, NY. [... more]
Harper Collins |
