My most recent Adelaide discovery is the Adelaide Showground Farmers Market. It’s held every Sunday and has an amazing array of delicious fresh produce. Everything that we’ve bought from there has been full of flavour and has stayed fresh for so much longer than the crappy fruit and veg from the supermarket.
I recently bought the April/May edition of Donna Hay magazine and got so excited by the whole section of pomegranate recipes. My eyes were continually drawn towards the most beautiful photo of a ginger, cardamon and pomegranate syrup cake…
- 1 cup buttermilk
- 2 eggs
- 1 1/3 cups dark brown sugar
- 1 tbsp pomegranate molasses (I didn’t have this, so I just made extra syrup)
- 1/2 cup treacle
- 100g melted butter
- 1 tsp. ground ginger (I doubled, if not tripled this amount)
- 1/4 tsp of ground cardamon (I doubled, if not tripled this amount and ground it myself)
- 3 cups plain flour
- 1 tsp. bicarbonate of (baking) soda
- 3 pomegranates, juice and seeds removed (1 1/2 big ones is enough!)
- 3/4 cup caster sugar
Preheat the oven to 160. Mix the buttermilk, eggs, sugar, molasses, treacle and butter. Add the ginger, cardamon, flour and bicarb. Bake for 1 hour in a 24cm round tin. Place the pomegranate juice and sugar in a bowl and mix. Pour over cake and cool completely in the tin. Remove cake and sprinkle with seeds to serve.
I made the cake one day earlier than eating, so I let it cool completely. I then mixed the pomegranate juice, seeds and sugar and heated it in a saucepan until the sugar was dissolved. I then tipped that over the cake before serving.
Recipe taken from Donna Hay magazine, Issue 62, April/May 2012 (written in my own words)
I loved the cake so much that I made a second one. Again, I’ve kept the syrup separate to make the cake last longer. The cake itself is delicious – quite gingerbready, and I’ve eaten it with the syrup, with yoghurt and with chocolate sauce and they were all great!
Check out the colour!
To avoid possibly making this cake a third time (even though I’m eating for two, my cake consumption is getting scary), I found another amazing looking pomegranate recipe in the same magazine: Quail with pomegranate and pine nut stuffing. Not having quails on hand, and I doubt that I could cook them to Matt Preston perfection anyway, I adapted the recipe to use chicken thigh fillets. So the recipe below is my adapted version, but the original is still from Donna Hay magazine, Issue 62, April/May 2012.
- couscous (we used about 300g for 4 hungry people)
- 3-4 cloves of garlic, finely chopped or crushed
- 2 tblsp caramelised onion relish
- 1/2 cup sunflower seeds
- 1 cup mint leaves
- 1 pomegranate, seeds and juice removed
- 5-6 chicken fillets (for 4 people)
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- roast vegies (optional)
Put the couscous in a bowl and pour boiling water over it. Cover and stand for 10 mins.
Mix the balsamic vinegar, brown sugar and half the pomegranate seeds and juice. Put the chicken fillets in this mix. Heat a fry pan and cook the fillets, basting with the pomegranate mix.
Whilst cooking the chicken, mix the garlic, relish, seeds, mint and other half of the pomegranate. Add this to the couscous with s&p.
Serve the chicken on top of the couscous with a side of roast vegies.
Mmmm… Donna Hay – you are the best!