Aphrodite's Blog

We strive to delight food lovers with unique and delicious products inspired by the fascinating flavours of the Eastern Mediterranean. Using only the best ingredients crafted in small batches, ensures our food tastes irresistible. Visit our website at aphroditesfood.com

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Fresh Herby Mint Sauce

A simple and quick recipe perfect for roast lamb or dressing for roasted vegetable salad.

1 large tbsp Mint, chopped 1 large tbsp Wild Garlic, chopped 1 large tbsp. Parsely, chopped 1 large tbsp. Chives, chopped 2tbsp White Wine or Cider Vinegar 2tbsp Lemon Juice 4tbsp Water 1tsp Honey 2tsp Pomegranate Molasses A couple of gratings of lemon zest

Mix all the ingredients together in a bowl and serve.

Fresh Herby Mint Sauce was originally published on Aphrodites

[aphroditesfood]

Falafel Recipe

C’mon, we all love them, don’t we? Have a go at making them today. They are a little time consuming, but it’s worth it, I promise. Although they are fried in oil they still remain fresh and light accompanied by a selection of salads or dips.

You will need…

500g dried chickpeas (soaked in water overnight)

1 sliced onion

5 cloves of garlic chopped

2 tbsp plain flour

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp turmeric

1/4 tsp cayenne

1 tsp black pepper

1 bunch of fresh parsley (finely chopped)

1 bunch of fresh coriander (finely chopped)

2 tsp of salt

oil for deep frying

Start by draining and rinsing the chickpeas, place in a food processor along with the rest if the ingredient (not the oil for frying). Pulse until it resembles a rough paste, then tip into a bowl.

I like to use a mould when shaping my falafel, it makes life a bit easier, and they all end up the same size. I usually use something like a small ladle or anything of a similar size in the kitchen.

Once you’ve found your mould you can start shaping your falafel mix. It’s easy, just fill your mould with the falafel mix, making sure you press down the mix into the mould to ensure holds together, then gently remove it from the mould and place in a backing tray or plate, repeat until all the mix is gone. Put the falafel in the fridge for 15minutes to firm up.

After 15 minutes heat the oil in a pan/deep fat frier to a medium heat, then drop a few falafel I yo the hot oil, fry until golden. You may have to stir them around a little with a slotted spoon to ensure they cook evenly. When golden brown remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all are cooked.

Serve with a selection of dips and salads, these ones were accompanied with tahini yogurt, roast cauliflower/carrot/olive salad, aromatic tabouleh and sumac, lush!

Speak soon,

Dixie xx

Falafel Recipe was originally published on Aphrodites

[aphroditesfood]

Food Memories; Apples

Autumn is gracefully drawing in, the leaves are starting to fall and there is a whisper of coolness in the air. Harvest is upon us. An abundance of fruit and vegetables appear, plump and blushing from the summer sunshine. Exciting times. The last of the summer produce surrenders while the autumn’s offerings appear. Immediately when I think of this time of year I think of apples, both ordinary and extraordinary in character. British apple season, for me, is wonderful. This fruit makes me happy on so many levels, evoking many different memories. I close my eyes and eat a bite of a crisp fiery red Cox’s Orange Pippin, this takes me to many places, both food related and un-food related. Isn’t it incredible how food is so connected with memories? Just the whiff of a familiar food and we’re stroked with a feeling, or hit with a flashback of a certain place, person or time. Quite incredible, it just shows one of the many magical powers of food. So yes, back to the bite of the Cox (ahem, excuse me).

1st bite; it makes me I wince and my eyes flicker with the shock of the sour fruit, I remember the Bramley apple tree in our jungle of a garden, beautifully craggy with huge irregular fruit weighing down the branches. My brother Zac is climbing the tree throwing the crisp green apples down to us. Once we’ve gathered as many as we can we will make mince meat for mince pies to sell in our shop, we will also make crumble (I will also make apple sauce and will accidentally put cumin in it instead of cinnamon as a result of reading the packet wrong. I am young. Irma says we will eat it with pork instead of having it with cream and shortbread, pheww!). And we will give some to our neighbours, Jane makes mean chutneys.

Bite number 2; I am transported to the beginning of the school year with a crisp uniform and a new set of pens, refreshed from the summer holidays, although sad it’s over.

Bite number 3; Takes me to my best friend India’s orchard in Wales, those apples were the best, they weren’t Cox’s, in fact they were most probably Discovery’s (I can hear India shouting at the screen now, ‘they weren’t discoveries you silly!’). Beaming with an almost fuschia exterior that penetrated right the way through the skin and into the flesh (yes that’s right, pink fleshed apples!!) were just the best thing ever. Sweet and sour in perfect proportion, an almost strawberry-like perfume. India loved them so much, once she even took a gigantic sack of them to the bouncers at Fabric nightclub in London as a treat!

Okay, bite 4; it’s October and it’s my birthday, the sunshine is beating down and the air is crisp and fresh. I feel special, excited and these days slightly odd, weirded out by the fear of being that little bit older. But I do love birthdays; any excuse to get together for a party with my friends is welcomed with enthusiastically open arms. It’s almost Halloween, a vision of a pumpkin pops into my head, followed by a bag of sweets.

Bite 5; I’m working in a café in Blackheath called Handmade Food and I’m assembling a cake for the shop front. This cake is my own recipe, to my pleasure they call it Dixie’s Spiced Apple Cake. A lightly spiced sponge filled with Chantilly cream, poached apples and a thick silky muscavado butterscotch sauce slathered over the top with oozy dribbles escaping down the side. Yes, a proud mum moment. I pat myself on the back.

Bite 6; I’m walking on crispy leaves in Chippenham Park, the satisfying crunch makes me smile. Now I’m wading through the colossal pile they have swept up next to the trees, knee high we kick about the leaves ruthlessly.

Bite 7; It’s almost gone. It’s that time of year again, autumn, and it’s dark. The nights are drawing in early and I’m wrapped up in a warm coat. Chloe and me are walking; we get to the car park, spray ourselves with impulse and pop a chewing gum into our mouths to get rid of the cigarette smell. We part ways and I get to my house. I unlock the door, walk through the closed empty shop and run up the stairs. The house is warm and my cheeks are glowing.

Bite 7; I eat the core whole except for the woody bit at the top. I know you’re not supposed to. They say apple pips have arsenic in them but they taste like marzipane so I don’t care, it also seems like such a waste not to eat the whole lot.

It is fun to reminisce and let one ingredient or dish take you on a little memory journey. That’s the power of food right there, and I love it.

The Photograph above is my poached apples with hazelnut baklava. Recipe coming soon.

Food Memories; Apples was originally published on Aphrodites

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8 Facts About Pomegranates

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Our favourite ruby red fruit has a lot to say for itself…

1. The word pomegranate means apple with many seeds.

2. The city of Granada, Spain is named after the Spanish word for pomegranate, “granada.” The city’s heraldic device is the pomegranate.

3. Pomegranates are native to the Middle East.

4. In the Qur’an, pomegranates are named as one of the fruits that will grow in the gardens of paradise.

5. In Hinduism, the pomegranate symbolizes prosperity and fertility.

6. In early English, the pomegranate was called the “apple of Grenada.”

7. Pomegranates belong to the berry family.

8. Many scholars believe it was a pomegranate rather than an apple that tempted Adam and Eve in the Garden of Eden.

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8 Facts About Pomegranates was originally published on Aphrodites

[aphroditesfood]

Arganic Collaboration

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We are delighted to say that over the last month have collaborated with the talented ladies at Arganic. A brilliant company founded by the equally brilliant Dana Elemara specialising in the best quality cosmetic and culinary organic Argan Oil from a women’s co-operative in Morocco. The cosmetic oil is bliss, perfect for maintaining beautiful hair and skin. The Culinary oil is truly one of my favourite ingredients to use in the world. It has a deep nuttiness, reminiscent or hazelnuts, great for drizzling over all kinds of salads or just with bread. We have teamed up to make some delicious recipes with both our products, icluding a recipe for Beetroot and Caulflower Soup which you can find on the Recipe page of our website.

We are also running a competiton right NOW on Instagram to win a bottle of Culinary Arga Oil and jar of Pomegranate Ketchup as well as a hamper of ingredients. Just go to our instagram page for details! Competition ends this Thursday so get involved, quick!

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Arganic Collaboration was originally published on Aphrodites

[aphroditesfood]

How to make an Aphrodite’s Wrap!

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1 Soft Flatbread, warmed Hummus or Garlic Yogurt Pomegranate Ketçhup Fried Halloumi OR grilled Chicken chunks marinated in Pomegranate Ketçhup Salad made with carrot, red cabbage, white cabbage, fresh Dill and Mint Pickles (cucumber, cauliflower, turnip etc) Pitted Kalamata Olives Pomegranate Seeds Good quality Extra Virgin Olive Oil

Layer a desired amount of each ingredient in a line in the center on the flatbread, starting with the Hummus and finishing with the Extra Virgin Olive Oil ( in the same order as above). Roll up and devour. So good!

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How to make an Aphrodite’s Wrap! was originally published on Aphrodites

[aphroditesfood]

Muhammarah Dip

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This dip is a game changer. Once you’ve had it once you’ll be hooked. An added bonus too is that it’s completely vegan, great for serving at dinner parties or for a healthy snack.

This recipe serves around 10-12 guests as a dip at a party, or will last a week for 1-2 people’s lunch/dinner/snacks. If you would like to make less just use half the amount of each ingredient.

2 Red Peppers, roughly chopped 2 Tomatoes, roughly chopped 2 Red Onions, roughly chopped 8 cloves of Garlic, peeled 1 Red Chilli, roughly chopped 70g toasted Walnuts 3 tbsp Pomegranate Ketçhup 1tsp Smoked Paprika (optional) Extra Virgin Olive oil Salt and Pepper A pinch or two of Nigella Seeds to garnish (optional)

Pre heat the oven to 200˚c. Place the red peppers, tomatoes, red onions, garlic and chilli in a baking tray, drizzle with olive oil and a couple of pinches of salt and pepper. Mix thoroughly so the oil and seasonings cover all the veg. Place in the oven and roast for 20-25 minutes until softened and sizzling.

Place the roasted veg, walnuts, pomegranate ketchup, smoked paprika and a few good glugs of olive oil into your food processor (you may have to do this in two separate loads and it might be too much to fit in all at once) and whizz into a rough paste. Check the seasoning. Decant the mixture into a serving dish (or two), sprinkle with nigella seeds and drizzle with a generous glug of olive oil. Serve with warm bread.

To buy our Pomegranate Ketçhup just go to the shop page. [/vc_column_text][/vc_column][/vc_row]

Muhammarah Dip was originally published on Aphrodites

[aphroditesfood]

Pomegranate Kataifi Prawns with Tarator

[vc_row][vc_column][vc_single_image image=”1163″ img_size=”full”][vc_column_text]A perfect starter or canape for a dinner party as you can prepare them up to a day in advance, then bake them when your guests arrive.

Kataifi pastry is beautiful angel hair pastry used a lot in the Eastern Mediterranean and Middle east for baklava, pies and puddings, and we love it! Here we have marinaded gorgeous raw prawns in our Pomegranate Ketçhup then wrapped them in buttery kataifi pastry. The dip tarator is a Turkish sauce made with a mixture of nuts, bread, oil, garlic and vinegar, the traditional sea food accompaniment. If you can find kataifi pastry use filo instead.

For the Tarator 40g Hazelnuts 30g White Bread, torn into pieces 5 Walnut Halves 2 cloves of Garlic 5tbsp Water 100ml Olive Oil 1tbsp White Wine Vinegar 1tbsp Thick Yogurt 1 pinch of Sumac to garnish (optional) Sea Salt

For the Prawns 15 King Prawns, heads and shells removed, deveined 2tbsp Aphrodite’s Pomegranate Ketçhup 1 clove of garlic 1tbsp fresh Coriander, finely sliced 50g Salted Butter, melted 200g Kataifi Pastry 1 Lemon, cut into wedges

Put all the ingredients for the Tarator (except for the sumac and 4-5 hazelnuts) and a pinch of salt into a food processor and whizz into a paste. The sauce should be the consistency of thick double cream, if it is too thick just add a little more water. Check seasoning, transfer to a bowl and sprinkle the Tarator with the sumac (if using), reserved hazelnuts and a glug of olive oil, set aside.

Preheat the oven to 180˚C. Put the prawns in a bowl along with the Pomegranate Ketçhup, garlic, and coriander, mix thoroughly. Open out the kataifi pastry and separate it out into 15 lengths. Wrap each prawn in one of the lengths of pastry starting at the tail then wind it round the flesh to the top until all the flesh is covered. Place on a baking tray and repeat until you have done all the prawns. Brush melted butter on each of them then turn over and brush butter on the other side. Place them in the oven and cook for 8-10 minutes until the pastry is golden.

To serve place the prawns on a plate accompanied by the Tarator for dipping and lemon wedges for the prawns. [/vc_column_text][/vc_column][/vc_row]

Pomegranate Kataifi Prawns with Tarator was originally published on Aphrodites

[aphroditesfood]

Pomegranate & Maple Roasted Pork Ribs

[vc_row][vc_column][vc_gallery interval=”3″ images=”1106″ img_size=”full”][vc_column_text]2 racks of Pork Ribs 1tsp Fennel Seeds, ground 1tsp Cumin Seeds, ground 1/2tsp Black Pepper, ground 2 good pinches of Sea Salt 3tbsp Pomegranate Ketçhup 3tbsp Maple Syrup 2tbsp Soft Brown Sugar

Preheat the oven to 160˚C Mix all the ground spices and the salt in a bowl then rub all over the ribs, along with a couple of glugs of olive oil. Place the ribs on a baking tray and cook in the oven for 90 minutes.

Remove the ribs from the oven. Mix together the Pomegranate Ketçhup, maple syrup and brown sugar together in a bowl and generously brush the mixture onto the ribs, both sides. Place the ribs under a hot grill or barbecue for a couple of minutes each side until caramelised. Remove from the grill and baste with a little more of the sauce. Cut the ribs up with a sharp knife and serve. If you have some of the sauce left you can serve a little bowl of it on the side.

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Pomegranate & Maple Roasted Pork Ribs was originally published on Aphrodites

[aphroditesfood]

Mastiha Ice Cream with Dark Chocolate Sauce & Salted Pistachios

[vc_row][vc_column][vc_single_image image=”1083″ img_size=”full”][vc_column_text]Mastiha is a is a natural resin that comes from an evergreen small tree which is cultivated on the Greek island of Chios, in the Eastern Aegean Sea. This evergreen tree called Schinos belongs to the family of Pistachia and gives this ice cream a surprisingly delicious piney perfume. This recipe is made without eggs so not much can go wrong (it can’t curdle!) and gives a beautifully rich, dense & creamy texture. If you can’t find the Mastiha you can leave it out or even replace it with another flavouring like vanilla or rose.

NB. You will need an ice cream maker for this recipe so you may need to prepare that before hand. If you don’t have one you can churn it by hand but this process will be a bit more time consuming.

Serves 5 2-3 Mastiha Tears 25g Cornflour 400ml of Whole Milk 350ml Double Cream 200g Brown Sugar 100g good-quality Dark Chocolate (preferably 70-85% cocoa solids) 150ml Double cream 60ml Milk 3tbsp Date Syrup (or brown sugar) 100g shelled Salted Pistachio Nuts

Put the mastiha tears into the freezer for 15 minutes then remove and grind into a powder in a pestle and mortar. In a small bowl mix the cornflour and ground mastiha with a few tbsp. of milk until all the lumps are gone.

Put the milk, cream and sugar into a pan on a medium/low heat and gently bring to the boil whilst stirring. Add the cornflour mixture to the pan, continue to stir and simmer for around 15 minutes until it thickens and coats the back of the spoon. Once cooled place the ice cream mixture into the ice cream machine and churn according to the instructions. Place in a tub in the freezer for an hour or two to firm up.

Meanwhile, prepare the chocolate sauce. In a pan heat the cream, milk and the date syrup on a medium heat until it’s gently simmering. Break the chocolate into small pieces, and add them to the pan. Remove from the heat and leave to sit for 2minutes then stir to combine until all the chocolate is melted, set aside until ready to use. Roughly chop the pistachios. Now you are ready to serve.

Gently heat the chocolate sauce once more until hot but not boiling. Scoop out the ice cream into bowls pour over the chocolate sauce, sprinkle with pistachios and devour immediately.[/vc_column_text][/vc_column][/vc_row]

Mastiha Ice Cream with Dark Chocolate Sauce & Salted Pistachios was originally published on Aphrodites

[aphroditesfood]

#CookForSyria

[vc_row][vc_column][vc_single_image image=”1072″ img_size=”full”][vc_column_text]#CookForSyria is a month long celebration (31st October-30th November) of Syrian cuisine in aid of the largest humanitarian crisis of our time.

This Sunday 20th November & next Sunday 27th we will be at our usual spot in Maltby Street Market selling our Pomegranate Ketçhup and handmade Borek Pastries to raise money for #CookForSyria. All proceeds from Borek sales will go straight to the charity. Our borek cigars are made with layers of buttery, crisp filo pastry then filled with a mixture of seasonal greens, slow cooked sweet onions, cheese and fresh herbs. The perfect bite for dunking into Pomegranate Ketçhup!

So, come on down and show your support by eating! See you there.

Thanks,

Dixie & Will x

(aka Aphrodite Fingal-Rock Innes & William Powell)[/vc_column_text][/vc_column][/vc_row]

#CookForSyria was originally published on Aphrodites

[aphroditesfood]

Buttery Fried Radishes with Labneh & Salted Hazelnuts

[vc_row][vc_column][vc_single_image image=”1044″ img_size=”full”][vc_column_text]Frying radishes might be an unusual thought to some but you’ll be pleasantly surprised. Paired with the creamy labneh, crunchy hazelnuts and Pomegranate Molasses this makes for an exceptional salad. The labneh needs to be prepared 3 hours before you serve.

A piece of Muslin Cloth or Cheese Cloth 30cm piece of String 250g Yogurt 12-15 Radishes 50g Butter 40g Whole Blanched Hazelnuts 1tsp Fresh Thyme Leaves 1tbsp of Cress 1 pinch Chili Flakes 3tbsp Pomegranate Molasses Salt and Pepper Extra Virgin Olive Oil

Start with the labneh, this needs to be made 3 hours before you serve the salad. Put the yogurt into a bowl with a couple of pinches of salt, mix well. Take your cloth and lay in a clean bowl, spoon the yogurt into the cloth. Gather the sides of the cloth and tie tightly with the string. This now needs to be suspended to let the liquid from the yogurt to drip out. Tie the cloth to the kitchen tap with the string and leave to drip into the sink for 3 hours (another suitable place). Give the top of the cloth a very gentle squeeze every hour to help coax out the moisture. After 3 hours place in a bowl in the fridge.

Now you can make the salad. Put a large frying pan on a low heat and add 1tbsp of olive oil and 30g of butter. Cut all the radishes in half then place them into the frying pan face down. Turn the heat to a medium heat and fry the rashes for 5-10 minutes until the undersides are lightly browned, you can check by lifting them with a spoon or a knife. If it starts to get too hot or smoke then turn the heat down.

While the radishes are cooking lightly crush the hazelnuts. This can be done in a pestle and mortar or you can wrap them in a tea towel and hit them a few times with a rolling pin. Don’t crush them up too much. Once they are crushed put them in a pan along with the remaining butter, 1tbsp of olive oil and 1 or 2 good pinches of salt (depending how much you like salt), place on a medium heat on the stove and fry for a couple of minutes until golden. You will have to keep an eye on these, as they will burn easily if you don’t stir them regularly. When golden, set aside.

When the radishes undersides are golden add a pinch of salt and a few grinds of pepper then give them a good stir with a wooden spoon to coat the radishes in the butter and seasoning. Hopefully some of the radishes will have tipped over, fry for a further minute. Spoon them out onto a serving plate or platter and drizzle the Pomegranate Molasses over the hot radishes.

Now assemble the salad. Unwrap the labneh and spoon lumps of it around the radishes. Scatter over the hazelnuts, thyme, cress, sprinkle on the chili flakes then spoon over the Pomegranate dressing from the pan and serve. If you have any labneh left over, transfer it to a container and pop in the fridge as it will keep for a week or so. I would suggest spreading it on garlicy toast and drizzle with extra virgin olive oil.[/vc_column_text][/vc_column][/vc_row]

Buttery Fried Radishes with Labneh & Salted Hazelnuts was originally published on Aphrodites

[aphroditesfood]

Super Soft Potato Pide

[vc_row][vc_column][vc_single_image image=”1067″ img_size=”full”][vc_column_text]This pide is like a big warm squishy hug! If you’re going to bake any kind of bread this is the one to try, as it is so deliciously soft and tasty. This recipe uses cooked and mashed up potato in the dough to give it a beautifully soft and bouncy texture. It is encrusted with nigella and sesame seeds then drizzled with olive oil for a luxurious crust. Great for dunking into dips, making into killer sandwiches or with a good bowl of soup.

1 large Potato or 4 small ones, peeled 400ml Warm Water 1 pinch of Sugar 1tsp Fine Sea Salt 500g Strong Bread Flour 7g Fast Action Dried Yeast (1 sachet 400ml Warm Water Extra Virgin Olive Oil 2tbsp Sesame Seeds 1tbsp Nigella Seeds

Cut the peeled potato into medium-small chunks and boil in a pan of salted water until soft. Drain and mash the potato in the pan then add the water, sugar, salt, olive oil and mix together well. Put the flour and yeast into a mixing bowl then pour over the potato mixture and mix together with a wooden spoon until a dough forms, if its too liquid just add a little more flour. Turn the dough out onto a floured surface and knead for 10 minutes until elastic. The dough may be quite sticky, which is a good thing (as they say the wetter the better!), just scrape it off the table as you knead and add a little flour as you go, not too much as it might make it too tough. Once you’ve finished kneading, form the dough into a ball, dust with flour and pace back in the bowl. Cover with a plastic bag or cling film and place somewhere nice and warm 1½ hour to rise.

Once risen the dough should be super soft and pillowy, knock the air out and knead for 30 seconds. Place the dough on a large oiled baking tray and press the dough out with your fingers in order to spread it out, ensuring you make dimple marks with your fingertips. Keep pressing the dough until it covers most of the tray. Cover with an oiled piece of cling film and leave to rise for a second time in a warm place for 30-40 minutes. Pre heat the oven to 220˚C.

Once risen remove the cling film, drizzle over a generous amount of olive oil followed by the nigella seeds, sesame seeds and a sprinkle of fine sea salt. Place in the oven for 15 – 20 minutes until golden. Remove from the oven and transfer to a cooling rack. Best served warm but totally delicious eaten cold too! Also it makes exceptional croutons if a couple of days old.[/vc_column_text][/vc_column][/vc_row]

Super Soft Potato Pide was originally published on Aphrodites

[aphroditesfood]

Marinated Mackerel with Raki

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This recipe is inspired by the Spanish recipe Escabeche, an old method of preserving fresh fish with an acidic and aromatic marinade. I have added Raki to the marinade to give an aniseedy Eastern Mediterranean kick. If you cant get hold of Raki feel free to use ouzo or arak instead.

2 Red Onions 6tbsp Red Wine Vinegar 6tbsp Sherry Vinegar 1tsp Chili Flakes 2tsp Coriander Seed 1tsp Black Peppercorns 2tbsp Sugar 5 Bay Leaves 1 pinch of Saffron (optional) 200ml White Wine 50ml Raki (if you don’t have raki you can use ouzo, or arak instead) 4 large fresh Mackerel fillets 2 big fresh Chilies or 1 small ones Extra Virgin Olive Oil Bread and Salad to serve

Finely slice the onions and place in a saucepan with a glug of olive oil and fry for about 5-10 minutes on a medium heat until soft and translucent, do not let them burn. Add the vinegars, chilli flakes, coriander seed, black pepper, sugar, bay leaves, 1tsp salt, saffron, white wine and raki and gently simmer on a low heat for 10 minutes.

Meanwhile, fry your mackerel fillets skin-side down for about 1 minute until then place in a deep dish flesh side down (the acids in the marinate will cook the rest of the fish). Roughly chop the fresh chili and scatter over the mackerel then pour over the raki marinade and leave to cool and infuse. This should take a couple of hours.

You can eat the mackerel after 2 hours or you can cover and leave in the fridge overnight to eat the next day. Serve with lots of bread and a big fresh salad, preferably with cucumber.

Photography by the lovely Vladimir Studenic

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Marinated Mackerel with Raki was originally published on Aphrodites

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Olive Magazine's Moroccan Chicken Wings

Try this delightful recipe from Olive magazine using our Pomegranate Ketçhup as a marinade for some tasty chicken wings.

Full Recipe available here.

Olive Magazine’s Moroccan Chicken Wings was originally published on Aphrodites

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Foodism, The London Larder, July/August 2016 Edition

We’ve searched the far reaches of the capital to bring you the very best of London’s artisanal produce – this time, Aphrodite’s steps up to the plate with pomegranate ketchup.

Read the full article HERE!

Foodism, The London Larder, July/August 2016 Edition was originally published on Aphrodites

[aphroditesfood]

Fesenjan Recipe

[vc_row][vc_column][vc_single_image image=”881″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”full”][vc_column_text]A fabulous Persian stew of pomegranate molasses, walnut and chicken or duck, but instead if using pomegranate molasses we have used our Pomegranate Ketçhup. A truly delicious and fragrant dish and pretty simple to make too! Vegetarians or vegan can also try this with roasted aubergines and chickpeas or chunky mushrooms and courgette or marrow.

1kg Skinless, boneless chicken or duck meat 300g Shelled Walnuts 1 large Onion, finely chopped 2tsps ground Turmeric 1 Jar of Aphrodite’s Pomegranate Ketçhup Salt and Pepper Olive oil A small handful of Pomegranate Seeds

Fry the meat in hot oil, cook for 5 minutes then remove from the pan. Grind the walnuts with a blender or hit them with a rolling pin in a tea towel if you don’t have a blender. Fry the grinded walnuts in the same pan as you cooked the meat stirring constantly so the walnuts are lightly toasted. Remove from the pan and set aside. Fry the onions in the same pan with a little more oil until softened then add the meat back to the pan along with 600ml water, turmeric and salt and pepper. Leave to simmer for 15 minutes. Then add the walnuts and Pomegranate Ketçhup then simmer for a further 30 minutes. Transfer to a serving dish and garnish with pomegranate seeds. Serve with fragrant basmati rice flavoured with butter, cardamom, garlic and a dried lime, if you can get your hands on some.

Buy our Pomegranate Ketçhup HERE [/vc_column_text][/vc_column][/vc_row]

Fesenjan Recipe was originally published on Aphrodites