Last Sunday I thought I would try something different with our Sunday roast chook. Rather than shove the usual butter and tarragon between the skin and breast of the chicken before roasting, I thought I would use some pomegranate butter instead.

Pomegranate butter is quite tangy and rather tart because of the sumac, lemon and pomegranate combination. I normally keep a log of pomegranate butter in the freezer and cut off discs and use it as the need arises. I really encourage you to try and make some as it's a great flavour enhancer that works really well with all kinds of grilled and barbequed meats, chicken and fish. The other great thing about this pomegranate butter is that it will take you all of five minutes to prepare.



Pomegranate Butter

Adapted from Arabesque 2007

Ingredients

200g butter, softened
Zest of a lemon
1 clove of garlic, finely chopped
½ tsp sumac
1 tbsp pomegranate molasses

Method

1. Add all the ingredients to the softened butter and mix together until well combined.

2. Place the butter mixture on a piece of greaseproof paper and roll it into a log shape and refrigerate. Cut off butter discs and use as required. The pomegranate butter will keep in the freezer for up to a month.