Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 

This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
Ingredients

5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method

Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 

When it softens, switch off the flame and cool.

Place it in a blender jar blend it for a minute. 

Strain the juice with a cheese cloth,

squeezing the cloth well to extract all the juice.

Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.

Once it comes to a rolling boil reduce the flame to low and

cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.

Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.

Grilled Pork Chops

Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil

To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method

In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 

Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 

Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 

To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 

Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.

Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

Pork & Molasses
• • Baked Beans and Cottage Ham by Palatable Pastime
  • Grilled Pork Chops In Homemade Pomegranate Molasses by Sneha's Recipe
  • Molasses Roasted Pork Tenderloin by A Day in the Life on the Farm
  • Pork and Beans by Culinary Adventures with Camilla

Tangzhong Loaf With Cinnamon Sugar Topping#BreadBakers

This is a buttery soft, bread. The cinnamon sugar and butter topping adds a fantastic flavor and richness to the bread. You will love this bread.

Ingredients
For The Tangzhong/ Yudane Dough 
20 Grams All Purpose Flour 

100 Ml Milk For The Dough

For the Bread Dough
40 Ml Lukewarm Milk 

1 Teaspoon Instant Yeast
280 Grams Bread Flour
1 Egg
1 Tablespoon Milk Powder 

2 Teaspoons Caster Sugar 

1 Teaspoon Salt 

30 Ml Whipping Cream 

25 Grams Unsalted Butter
For The Topping
2 Tablespoons Softened Butter
½ Teaspoon Cinnamon Powder

2 Teaspoons Caster Sugar

Method
For The Yudane Dough/Tangzhong
Bring the milk to a boil and then pour the flour and mix it well it forms a dough. Cling wrap it so that a skin is not formed. Keep it aside to cool.

In a another bowl add the yeast, milk, sugar and mix well, keep it aside till it froths/bubble.
In a large mix bowl add the egg , salt, whipping cream and the yudane dough, mix well. Add in the yeast mixture and again give it a good mix, then add in milk powder and flour, knead to form a soft dough. Take this on to work surface and knead well. Then add it the butter and stretch fold till the dough is smooth and soft. 

Keep this in a oiled bowl and let it double in volume.

Deflate the dough and divide into four equal parts. Roll it into a ball and let it rest for 15 minutes.
Grease the bread pan with butter well and keep aside.

Take one ball and keep the other covered. Flatten it with a rolling pin into a oval shape 

Overlap the long end 

on each other- like this then 

Lightly flatten it with a rolling pin then roll it into a roll and place it into greased pan. Same way work the other dough.

Cover the pan with let it again double in volume.

For The Topping
Mix the caster sugar and cinnamon powder , keep aside
In a piping bag add the softened butter. Snip the bag a little
with a scissor.

Give slight cut on each of the bread. 

Pipe the butter on each of the cuts.

With a spoon place the cinnamon sugar on the butter.

Bake in a preheated oven at 190°C for 20-25 minutes. 

When it's out of the oven, brush the bread with butter.
Cool it a little, un mold and keep it on a cooling rack.

Slice & Enjoy!!

Labels: Breads, Bread Bakers, Tangzhong Method, Egg, Cinnamon, Japanese

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tangzhong Breads, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Easy Cinnamon Rolls from The Wimpy Vegetarian
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
Japanese Chocolate Milk Bread from Passion Kneaded
Japanese Milk Bread Buns from Ambrosia
Japanese Milk Bread Rolls from A Day in the Life on the Farm
Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
Sourdough Pumpkin Babka from Zesty South Indian Kitchen
Tangzhong Kolaches from A Messy Kitchen
Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
Tangzhong Sourdough Bread from Food Lust People Love

Crispy Spicy Smashed Potatoes#BakingBloggers

These guys are super crunchy on the outside, light and fluffy in the middle, and are so flavorful with the combo of spices and hot sauce. 

Once you start eating these potatoes, you'll never be able to stop at one.

Ingredients
1 Kg Small Potatoes or Baby Potatoes - I used red and white
1 Tablespoon + 2 Teaspoons Salt
4 Tablespoons Olive oil
4 Tablespoon Hot sauce
2 Teaspoons Smoked Paprika
2 Teaspoons Garlic powder
2 Teaspoons Fresh Thyme leaves
Black pepper to taste
Chopped fresh coriander
Method

Wash and scrub the potatoes well.

Bring a large pot of water to the boil and season with a tablespoon of salt. Add in potatoes and cook for until fork tender. Allow to slightly cool.
In the meantime preheat oven to 200°C and line a baking tray with parchment paper.

Onto the prepared baking tray, drizzle evenly half the olive oil, hot sauce, smoked paprika, garlic powder, thyme, a teaspoon salt, black pepper, thyme & coriander leaves . 

Arrange potatoes on baking tray, and use a potato masher/bottom of a glass to gently crush the potatoes. 

Season the tops of the crushed potatoes with remaining olive oil, hot sauce, smoked paprika, garlic powder, salt & pepper.

Sprinkle thyme and coriander leaves. 

Place in preheated oven and bake for 15 minutes. 

Remove from oven, and flip over each potato. Return to oven and bake for an additional 15 minutes. 

Garnish with fresh chopped coriander before serving. 

Enjoy!!
Labels: Potato, Baked, Starters, Baking Bloggers, Healthy, International Cuisine, Vegan, Gluten free 

Baking Bloggers: Potatoes of all Kinds

Aloo Channa Paneer Pie by Magical Ingredients
Crispy Spicy Smashed Potatoes by Sneha’s Recipe
Curry Kissed Tater Tots by Culinary Adventures with Camilla
Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
Sweet Potato Oatmeal Cookies by Palatable Pastime

Greek Hot Dogs#EattheWorld

                             

This is a refreshing & delicious burger which is filling too. It is 10th of October and also a Sunday Funday recipe sharing day, today we share our recipes we enjoyed traveling virtually to a country in our #eattheworldchallenge group. 

Makes 4
Ingredients
4 Sausages
2 Tablespoons Olive Oil
Butter as required
4 Hot Dog Buns
For the Tzatziki
1/2 Cup Hung Curd
1 Cucumber - grated
1 Clove Garlic - grated
1 Tablespoon Fresh Dill
1 Teaspoon Lemon Juice
1 Tablespoon Olive Oil
Pinch Sea Salt

Mint leaves - torn
8 Olives - pitted & sliced
1 Small Tomato - de seeded & chopped
Method

Squeeze out the water from the cucumber as much as you can.
Combine hung curd, cucumber, garlic, dill, lemon juice, olives, mint, oil & salt - mix well. Refrigerate it for at least 30 minutes so that flavors marry.
Make small diagonal slits on all sides of the dogs and boil it with 3 tablespoon water for 2 -3 minutes. Remove the dogs from the pan and drain out all the water. In the same pan add a tablespoon of oil and fry the dogs on all sides.
When dogs are almost cooked ( the slits will open and it'll get gorgeous and slightly brown).
Butter buns and toast them in the same pan until lightly brown
Spread tzatziki sauce on a bun, then place a dog, then add tomato & olives. 

Enjoy!!

This week, Amy of Amy's Cooking Adventures is hosting and asked us to share Greek recipes. Here's the #SundayFunday Greek recipes line-up... 

Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia and A Polarizing, Perplexing Greek Wine + Kouneli Stifado
Food Lust People Love: Golden Briami Tart
Sugar Love Spices:Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka

Check out all the wonderful Greece dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Palatable Pastime: Spanakopita Bites 

Magical Ingredients: Spanakorizo 

Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls 

A Day in the Life on the Farm: Makaronia me Yiaourti 

Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew

Sneha’s Recipe: Greek Hot Dogs 

Culinary Adventures with Camilla: Skordalia

Labels: Greek, Eat the World, Burger, Sausage, Hot Dog, Salad, Cucumber, Olives, Sunday Funday