Saturday, January 31, 2009

Sesame paste

Hello everyone, I had the most delicious meal earlier this week at a place in McMahons Point called Delicado. It's Spanish (yes, I do love all things Spanish) and everything was perfect. I think the highlight for me was a plate of jamon, that was just served with a few drops of very good oil and some bread. Quite perfect. The churros with chocolate sauce and a big dollop of caramel was pretty good too, I have to say...

All of which has nothing to do with this week's recipe which is more Middle Eastern. It is a very versatile sesame paste which is great served with anything grilled, or on a mezze plate with dolmades, Turkish toast and other bits and pieces. It is a recipe from one of my favourite food writers, Matthew Evans, and is yummy, perfect for brightening up a mid week dinner one of these warm summer nights. The pomegranate molasses gives it some zing. You can find pomegranate molasses at delis or Harris Farm Markets and you really should have some in your pantry, it's such a useful and delicious ingredient.

Have a wonderful week! Love from Jane xx

Sesame paste

Makes close to one cup

What you need
  • 2 tablespoons tahini
  • 2 tablespoons pomegranate molasses
  • A few drops of sesame oil
  • Juice from one lemon
  • 60-80ml water

What you do
  1. Stir the tahini and pomegranate molasses until well combined.
  2. Add the sesame oil and lemon juice to thicken.
  3. Gradually stir in the water and more oil to thin down the sauce again, until it's a loose paste.
  4. Serve however you like, drizzled over food or in a bowl for dipping, or as a sauce next to something grilled.