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You must try this sweet potato, chicken and pomegranate salad

<p>With a zesty dressing and sweet pomegranate seeds, this salad looks and tastes like a masterpiece.</p> <p><strong>Ingredients:</strong></p> <ul> <li>600g sweet potatoes, peeled and cut into wedges</li> <li>400g skinless chicken breast fillets</li> <li>2–3 tablespoons wholegrain mustard</li> <li>1–2 teaspoons finely chopped fresh or dried rosemary leaves</li> <li>75g watercress or rocket </li> <li>2 witlof, leaves separated and halved lengthways</li> <li>Seeds of 1 pomegranate</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>Zest and juice of 1 orange</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons extra virgin olive oil</li> </ul> <p><strong>Directions:</strong></p> <p>1. Pour boiling water into a saucepan or wok and put a steamer basket into the pan. The water shouldn’t touch the basket. Put the sweet potatoes into the basket and steam them for 10–15 minutes, or until tender. Transfer the sweet potatoes to a bowl, sprinkle with salt and leave to cool.<br /><br />2. Cover the chicken with the mustard and sprinkle with salt and the rosemary. Put the chicken into the steaming basket, cover the pan and steam for 8 minutes or until cooked. (If you own a multi-level steamer basket, you can steam the chicken and sweet potatoes simultaneously.)<br /><br />3. To make the dressing, whisk the orange zest with 4 tablespoons orange juice, the walnut oil and olive oil. Season with salt and freshly ground black pepper. <br /><br />4. Lightly toss the watercress, witlof, pomegranate seeds and dressing together and divide between four plates. Thickly slice the chicken and top the salad with the chicken and sweet potatoes. Lovely served with steamed broccoli florets.</p> <p><em>Image and recipe from </em><a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsalads-all-year-round-makkie-mulder%2Fprod9781743368831.html"><em>Salads All Year Round</em></a><em> by Makkie Mulder (Murdoch Books, RRP $35).</em></p> <p><em>Republished with permission of</em><a href="https://www.wyza.com.au/recipes/sweet-potato-chicken-and-pomegranate-salad.aspx"><em> Wyza.com.au.</em></a></p>

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64-year-old woman’s death linked to frozen fruit recall

<p>A South Australian woman who contracted hepatitis A from eating a frozen pomegranate product that was recalled from supermarket freezers two months ago, has died.</p> <p>After NSW Health found a link between the fruit and several hepatitis A cases, the product was immediately recalled.</p> <p>The chief medical officer and chief public health officer in South Australia, Professor Paddy Phillips, revealed that the 64-year-old woman died last Wednesday.</p> <p>“This is a rare and tragic case and I offer my sincere condolences to the woman's family," Professor Phillips said.</p> <p>"The majority of people infected with hepatitis A recovered fully and the woman's death is the only death linked to this recalled product nationally to date.</p> <p>"The incubation period for hepatitis A is generally 15-50 days, so we don't anticipate further cases because the product was recalled two months ago.</p> <p>“While we expect most people would have disposed of the recalled product, we urge everyone to double-check freezers and remove any affected products.”</p> <p>On April 7, there was a nationwide recall of Creative Gourmet’s frozen pomegranate and Coles removed the product from freezers.</p> <p>The imported product resulted in 24 Aussies being diagnosed with hepatitis A.</p> <p>Symptoms of hepatitis A include fever, loss of appetite, diarrhoea, nausea, abdominal pain, dark-coloured urine and jaundice.</p> <p>Entyce Food Ingredients, the company that imported the frozen fruit, claimed the contamination was an isolated incident.</p> <p>“Consumers can be confident that the recalled product Creative Gourmet Frozen Pomegranate Arils 180g is an isolated one and no other Creative Gourmet products are affected,” it said.</p> <p>“The recall affects less than one per cent of the Creative Gourmet fruit sold annually in Australia.”</p>

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Roast chicken with pomegranate and spinach

<p>This unusual combination from new cookbook The Adriatic Kitchen provides a surprising burst of flavour. It’s the perfect dish for people looking to mix up their midweek dinners.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>6 skinless chicken thighs</li> <li>2 tablespoons plain flour seasoned with sea salt and black pepper</li> <li>Olive oil</li> <li>Small handful of fresh thyme, finely chopped</li> <li>Sea salt and black pepper</li> <li>2 garlic cloves, crushed</li> <li>1/2 cup white wine</li> <li>Seeds from 1 pomegranate</li> <li>2 handfuls of spinach</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 200°C. Place the chicken and seasoned flour in a large brown paper bag. Shake the bag to coat the chicken pieces thoroughly.</li> <li>Place a large frying pan over medium heat and pan-fry the chicken in a small amount of olive oil until lightly browned, turning once.</li> <li>Remove the chicken pieces from the pan and place in an ovenproof casserole dish.</li> <li>Sprinkle with thyme, salt, pepper and garlic.</li> <li>Pour the wine over the chicken and drizzle with olive oil.</li> <li>Roast, covered, for 25 minutes before adding the pomegranate seeds and cooking for five more minutes.</li> <li>When the chicken is cooked all the way through (the juices should run clear when the chicken is pierced with a skewer), remove from the oven.</li> <li>Add the spinach and replace the lid for a few minutes until the spinach wilts. There should be a sauce at the bottom of the pan to pour over the chicken.</li> <li>Serve with brown or black rice.</li> </ol> <p><em>Recipe courtesy of The Adriatic Kitchen is available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a></strong></span> and wherever good books are sold. Image credit: Tonia Hedley</em></p>

Food & Wine

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Spiced lamb skewers with pomegranate yoghurt

<p>These lamb tender spiced lamb skewers are the perfect meal in cold weather. Before you even have a taste, the aromatic smell will have you and everyone you are cooking for sold.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 bamboo skewers, soaked in water overnight</li> <li>400g lamb mince</li> <li>2 tsp crushed garlic</li> <li>1 tsp pomegranate molasses</li> <li>Mint leaves to serve</li> <li>Pomegranate seeds to serve</li> </ul> <p><em>For the spice mix</em></p> <ul> <li>1 tspground cumin</li> <li>2 tsp ground oregano</li> <li>1 tsp sumac</li> <li>1 tsp paprika</li> <li>½ tsp sea salt</li> <li>Pinch ground black pepper</li> </ul> <p><em>For the pomegranate yoghurt</em></p> <ul> <li>½ cup (125g) plain yoghurt</li> <li>2 tbsp pomegranate molasses</li> <li>2 tbsp chopped fresh mint</li> <li>1 tsp sumac</li> <li>1 tbsp <span style="text-decoration: underline;"><strong><a rel="noopener" href="http://www.fountainsauces.com.au/fountain-products-variety.php" target="_blank">Fountain Thick Mint</a></strong></span> Sauce</li> <li>Salad of your choice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Combine lamb with garlic, pomegranate molasses and spice mix.  Mix well.  With damp hands shape lamb around skewers and refrigerate for 30 minutes to set before cooking.</p> <p>2. Combine yoghurt, pomegranate molasses, mint, sumac and thick mint sauce.</p> <p>3. Pre-heat a barbeque hot plate to medium. Add the skewers and cook for 4 minutes, then turn and cook for a further 4 minutes or until cooked through.</p> <p>4. Serve with yoghurt sauce, pomegranate seeds, mint and salad. Drizzle a bit more pomegranate molasses over lamb skewers.</p> <p><em>Recipe courtesy of <span style="text-decoration: underline;"><strong><a rel="noopener" href="https://www.facebook.com/FountainSauces/?fref=ts" target="_blank">Fountain</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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This fruit could help slow down ageing

<p>An exciting new study in the journal <em>Nature Medicine</em> has found that pomegranate could be the best new weapon in the fight against ageing.</p> <p>Researchers found that when we eat pomegranate, our gut bacteria interact with the fruit to encourage production of an age-fighting chemical. In fact, the trials were so successful, the scientists were able to extend the lives of round worms by an incredible 45 per cent.</p> <p>This anti-ageing chemical known as urolithin A is thought to slow down the weakening of muscles that often comes with age, as well as the development of diseases like Parkinson’s. The molecule isn’t actually found in pomegranate, but experts have found that it is produced when it comes into contact with microbes found in our digestive system.</p> <p>Another study into the effect of urolithin A by the Ecole Polytechnique Federale de Lausanne (EPFL) found that after being given the chemical, old mice improved their running ability by 42 per cent compared to the control group. “It’s a completely natural substance, and its effect is powerful and measurable,” Professor of Neuroscience from EPFL explained.</p> <p>It’s not only this one fruit that produces this age-slowing chemical. “Precursors to urolithin A are found not only in pomegranates, but also in smaller amounts in many nuts and berries,” Dr Chris Rinsch said.</p> <p>Results from these studies have been so successful that researchers are ready to move onto clinical trials. “We believe this research is a milestone in current anti-ageing efforts.” EPFL Professor Johan Auwerx claimed.</p> <p><strong>Related links:</strong></p> <p><a href="/health/body/2016/07/experts-anticipate-rise-in-antibiotic-resistant-superbugs/"><span style="text-decoration: underline;"><em><strong>Experts anticipate rise in antibiotic-resistant superbugs</strong></em></span></a></p> <p><a href="/health/body/2016/07/online-tool-calculates-fitness-age/"><span style="text-decoration: underline;"><em><strong>New online tool calculates your fitness age</strong></em></span></a></p> <p><a href="/health/body/2016/07/foods-that-make-you-lose-weight/"><span style="text-decoration: underline;"><em><strong>Foods that make you lose weight</strong></em></span></a></p>

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Chocolate mousse, pomegranate and Turkish delight tarts

<p>This rich and decadent dessert is easy to whip up with ready-made ingredients, but will still make you look like you’re a dessert connoisseur! Chocolate pastry can be bought from speciality delis and supermarkets if you’re after a double choc hit, and if pomegranate is not unavailable, raspberries will work just as well.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>12 pre-baked chocolate or shortcrust pastry cases</li> <li>250g ready-made chocolate mousse</li> <li>⅓ cup fresh pomegranate arils</li> <li>100g Turkish delight, finely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Arrange pastry cases on a serving platter and fill each with a dollop of chocolate mousse.</li> <li>Sprinkle each tart with pomegranate and Turkish delight and serve immediately.</li> </ol> <p>Do you have any go to desserts that are as quick to make as this? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site for more delicious food ideas.</strong></span></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><em><strong><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><strong><em><span style="text-decoration: underline;">Chocolate Guinness cake</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><strong><em><span style="text-decoration: underline;">Mini banoffee pies</span></em></strong></a></p>

Food & Wine

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Pear, pomegranate and feta salad

<p>Add a splash of summer to your meal with this pear and pomegranate feta salad- the perfect side dish.</p> <p><strong>Serves:</strong> 2</p> <p><strong>Ingredients:</strong></p> <p>• 3 cups green leaf lettuce, rinsed and torn<br />• 1 pear<br />• 1/3 cup pomegranate seeds<br />• 1 tablespoon vegetable oil<br />• 1 tablespoon lemon juice<br />• 1 teaspoon prepared Dijon-style mustard<br />• 1/2 tablespoon honey<br />• 2 tablespoons pomegranate juice<br />• Pepper to taste</p> <p><strong>Method:</strong></p> <p>1. Halve and core the pear, then cut into thin slices. Add pear, feta cubes and pomegranate seeds to the bowl of lettuce and mix gently.<br />2. To make the dressing, combine the oil, pomegranate juice, lemon juice, mustard, honey and pepper to a saucepan. Bring to the boil over high heat then reduce and simmer. Stir frequently until the dressing thickens slightly, which should take about two minutes. Pour the warm dressing over the salad and serve. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/"><strong>Mojito</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/vegetable-spring-rolls/"><strong>Vegetable spring rolls</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/greek-pasta-salad/"><strong>Easy Greek pasta salad</strong></a></em></span></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2015/01/barbeque-recipes/"></a></strong></span></em></p>

Food & Wine

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5 wonderful uses for pomegranate in the kitchen

<p>Pomegranate is a criminally underused fruit in our kitchens, but they’re so sweet and delicious that we just had to share these five great ways you can use them in your kitchen. You’re welcome, in advance.</p><p><strong>Pomegranate salads</strong></p><p>If you want to change up your favourite leafy green salad a little, simply cut a pomegranate in half, turn it upside down and bash the seeds right over the bowl. You’ll add a splash of colour and dozens of flavourful bursts to your salad.</p><p><strong>Pomegranate and Olives</strong></p><p>You wouldn’t think it, but an olive’s best friend is the pomegranate seed. They go together so well, you’ll wonder why you’ve been eating olives without them all your life. Next time cocktail hour comes around, serve some olives on a plate with pomegranate seeds to see what you think. Then you can experiment with adding the seeds to any dish with olives.</p><p><strong>Pomegranate in drinks</strong></p><p>Speaking of cocktail hour, it’s fun to try something a little different. So the next time you’re drinking champagne or sparkling cider, why not drop a few pomegranate seeds in?</p><p><strong>Pomegranate and capsicum dip</strong></p><p>This delicious dip is based on traditional Turkish muhammara. If you’re feeling adventurous, add 1-3 small red chillies to the recipe for extra spice.</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>3 large red capsicum</li><li>1 pomegranate</li><li>1 cup walnuts</li><li>1 clove garlic</li><li>¾ teaspoon sea salt</li><li>1 to 2 tablespoons extra virgin olive oil</li><li>Fresh lemon juice</li></ul>

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