Onions Glazed With Pomegranate Molasses Food

POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS

Steps:

• Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
• Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
• Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

POMEGRANATE GLAZED CHICKEN

Steps:

• GLAZE: Combine first 6 ingredients. Reserve.
• Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
• CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
• Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
• Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
• Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS

Steps:

• Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
• Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
• Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
• Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE

Steps:

• In a small bowl, whisk together pomegranate molasses, oil, and 1/2 teaspoon pepper. Place each hen in a large resealable plastic bag. Divide marinade, sliced onions, and garlic evenly among bags. Seal bags; turn to coat. Refrigerate at least 4 hours (or up to overnight), turning occasionally.
• Preheat oven to 350 degrees, with rack in lower third. Set roasting racks in 2 shallow pans or on 2 rimmed baking sheets, and coat racks with cooking spray.
• Remove hens from plastic bags, letting excess marinade drip off. Place hens on racks, breasts side up, and tuck wing tips under. Fill cavity of each hen with 4 onion and 4 lemon wedges; tie legs with kitchen twine. Brush all over with butter; season with salt and pepper.
• Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.

HOT & SPICY POMEGRANATE CHICKEN WINGS

Steps:

• Pomegranate Molasses:.
• Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
• Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
• When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
• Rub:.
• Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
• Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
• In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
• With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
• Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
• Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
• Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
• Pomegranate Sauce:.
• Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
• Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
• Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
• When ready to serve, garnish with green onions and enjoy.

ROASTED CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE

Steps:

• In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
• Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
• Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
• Transfer to the oven, and roast until the hens are golden and cooked through, about 1 1/2 hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place the lamb in an oven-proof roasting dish. Using a small sharp knife, score the fat of the lamb in a diamond pattern to help the glaze stick to it. Rub the chopped garlic into the meat and fat.
• Mix the cumin, cinnamon, salt and pepper well and use it to season the meat, then mix 2 Tbsp of the pomegranate molasses and water and pour over the meat. Cover with foil and refrigerate for 24 hours.
• Remove the meat from the fridge 1 hour before cooking. Pre-heat the oven to 160C (150C with fan). Chop the onions and scatter in the base of the roasting dish with the lamb, tucking some under the meat as well. Pour over the pomegranate juice.
• Cover the meat tightly with foil and roast for 3 hours, then remove the foil and carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the other 2 Tbsp pomegranate molasses. Increase oven to 220C (200C fan), cover the lamb with foil again and continue cooking for 30 mins while you reduce the glaze.
• Add the other 2 Tbsp of pomegranate molasses to the cooking juices in the saucepan and boil over high heat until the liquid reduces and starts to get sryupy, which could take up to 30 minutes.
• Remove the lamb from the oven and remove the foil. Pour the syrupy pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char.
• Sprinkle 2/3 of the pomegranate arils over the cooked meat and serve with a herby side salad of mint, flat leaf parsley, watercress and the rest of the pomegranate arils.

ROAST LEG OF LAMB WITH POMEGRANATE AND BALSAMIC ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Lay the red onions out evenly in a roasting tray with the rosemary and garlic scattered around.
• Season the lamb leg all over and sit it on top. Drizzle over 3 tbsp olive oil and roast in the oven for about 1 hour 20 minutes, if you like your lamb pink, turning the meat over halfway through. (If you are using a meat thermometer, 60C will give you pink lamb.)
• Mix the pomegranate molasses and harissa together in a small bowl. Spread over the lamb after it's had its cooking time, then put it back in the oven for 10 minutes to glaze. Take out and put on a plate to rest.
• Scoop out the red onions, rosemary and garlic along with any juice from the tin, and put in a bowl. Mix in the balsamic vinegar and mint leaves, and taste for seasoning. Add another small drizzle of olive oil. Serve the lamb with the onions and wild garlic or other greens.

ONIONS GLAZED WITH POMEGRANATE MOLASSES

Steps:

• Bring a medium pot of water to a boil over high heat. Drop the onions into the water; blanch for 1 minute, then drain them and rinse quickly with cold water. Drain again. Use a paring knife to trim off the root ends, and peel the onions. Heat the oil and butter in a medium skillet (just large enough to hold the onions in a single layer) over medium-low heat until the butter melts. Add the ginger, garlic, cinnamon stick and bay leaf; cook, stirring occasionally, until the mixture is fragrant and the ginger and garlic have softened, about 4 minutes. Add the onions, stir to coat, and season with the crushed red pepper flakes, salt and and a pinch of the black pepper. Add just enough water to come about one-third of the way up the sides of the onions. Once the water begins to bubble at the edges, cover the skillet and adjust the heat as needed so the liquid bubbles at the edges. Braise until the onions are tender enough to easily pierce with the tip of a paring knife, 20 to 30 minutes, depending on their size. Uncover; increase the heat to medium-high and bring the liquid to a full boil. Discard the cinnamon stick and bay leaf. When there is just under 1/4 inch of liquid left in the skillet, add the pomegranate molasses. Cook, shaking the pan to prevent the onions from sticking, until the pan liquid is reduced to a glaze and the onions are well coated. Taste, and adjust the seasoning as needed. Top with a scattering of the cilantro or parsley (to taste) and, if using, the pomegranate seeds. Serve hot or warm.