More banquet

Here's another dish from Friday night's banquet. I like beans, tahini and pine nuts, and this combination works beautifully. If you make it ahead and keep it in the fridge, make sure you let it return to room temperature before serving. This recipe makes a decent amount, enough for 8-12 people as part of a dinner.

White Beans with Tahini

• 400g dried white beans (haricot or great northern) soaked overnight
• 1/4 cup tahini
• 1/3 cup lemon juice
• 2 tsp cumin seeds, dry-roasted
• 2 tbl Middle Eastern grape molasses (or verjuice)
• 2 tsp sweet paprika
• 1/3 cup extra virgin olive oil
• 2 tbl chopped flat leaf parsley
• 75g pine nuts, toasted

Drain the beans from their soaking water, and cook in plenty boiling water for 50 minutes, or until tender, then drain and keep warm.

Meanwhile, place tahini, garlic, lemon juice, cumin seeds and grape molasses in a bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine well. Place beans in a large bowl, and while still warm, pour over dressing and mix gently, being careful to avoid breaking up the beans. Cover and stand at room temperature for 1 hour to allow flavours to develop.
Whisk paprika into olive oil in a small bowl and allow to stand for 30 minutes or until paprika settles to the bottom, then carefully spoon off the oil. Stir parsley and 3/4 of the pine nuts into the beans, then drizzle with the paprika oil and scatter with the remaining pine nuts.

Pomegranate Molasses Strikes Back

We had quite a banquet on Friday night. Although I wouldn't rate it my pick of the dishes, several guests raved about the pomegranate and walnut dip that we served with Turkish bread.

We have long held out on pomegranate molasses. It somehow epitomized the affluent and unnecessary in ingredient lists. Having used it now, I take it all back, or join the ranks of affluent consumerist westerners who fill their pantry with exotic and expensive ingredients. I note that if you go shopping in middle eastern grocers here, it may be labeled with its French name - Grenadine. And it is cheap.

Walnut and Pomegranate Dip

• 110g walnuts
• 1/4 round flat bread
• 1 1/2 tsp ground cumin
• 1 tsp chilli flakes
• 1/2 cup olive oil
• 2 tbl pomegranate molasses

Put the walnuts, bread, cumin, and chilli flakes in a food processes, and process until finely ground, then add the oil and pomegranate molasses and process until smooth.

Makes about 1 - 1 1/2 cups. Keeps for up to 2 weeks in the fridge.