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RECIPES — Arrope

CHICKEN WITH POMEGRANATE SEEDS AND WALNUTS

Posted by Susie Taylor on

CHICKEN WITH POMEGRANATE SEEDS AND WALNUTS

SERVES 4 1 onion, finely chopped1 aubergine, cubed3 tbsp Fino olive oilSalt and freshly ground black pepper200g bulgar wheatGrated zest and juice of 1 orangeLarge bunch of flat-leaf parsley, chopped250ml hot chicken stock (from a cube is fine)8 skin-on, bone-in chicken thighs150g walnuts, roughly chopped3 tbsp Fino arrope or pomegranate molassesPomegranate seeds, to garnish 1 Preheat the oven to 200C/gas 6.2 Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half the chopped parsley. Tip into a roasting dish, just big enough to hold...

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SPANISH MUSHROOMS

Posted by Susie Taylor on

SPANISH MUSHROOMS

3 tbsps Fino olive oil, 1⁄2lb mushrooms chopped, 4 garlic cloves chopped, 2 tsps lemon juice, 2 tsps Fino dark balsamic or Fino Arrope, 1⁄4 cup  vegetable stock, 1/2 tsp smoked paprika, 1⁄4 tsp chilli flakes, salt and peeper to taste - 1 tbsp  flat leaf parsley to garnish In a sautè pan, heat the olive oil until hot but not smoking. Sautè the garlic for about 1 minute, being careful not to burn! Add the mushrooms and cook 1 minute. Add the remaining ingredients except for the parsley and simmer for 2 minutes. Garnish with the fresh parsley and serve immediately. Serve with lemon slices. Heaven is these mushrooms scooped up with crusty bread!

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MOROCCAN LAMB

Posted by Susie Taylor on

MOROCCAN LAMB

Moroccan Lamb 250g good diced lamb steak, 1 red onion chopped, 1 inch piece fresh ginger chopped, 1 clove garlic chopped, 1 sweet potato peeled and cubed, carton chopped tomatoes, 500ml chicken stock, dash of Fino Dark Balsamic or Fino Arrope, fresh chilli (as much as you like), 1 heaped tsp cumin seeds, shake of cayenne pepper, 2 tbsps pomegranate seeds, fresh coriander for garnish, tbsp plain yogurt Fry the onion, garlic and ginger with a drizzle of olive oil over a gentle heat for 5 mins – then add the diced lamb and cook until browned.  Add the chilli, cumin and cayenne to the browned meat...

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HALLOWEEN PUMPKIN CHILLI

Posted by Susie Taylor on

HALLOWEEN PUMPKIN CHILLI

You can either use small pumpkins for individual portions, or a larger pumpkin which will work for more people – you can then just put the whole pumpkin in the centre of the table as a serving bowl. We all have our own way of cooking chilli but essentially what you need is this – pumpkin, mince, onion, garlic, spices, salt, pepper, tomato puree, kidney beans, chilli, grated cheese – and I use a slug of Fino Dark Balsamic or Fino Arrope as a secret ingredient. Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside...

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