Editor's note: The festive period came and went, hopefully with good times had by all. For a taste of something different I trawled around the blog and found this fantastic recipe for making your own plum sauce. A lot of us try to start the New Year with a healthy outlook, so what could be better than foregoing the takeaway and making yourself a delicious sauce to add to your healthy January menus!
The last kilo …
I have all sorts of ideas floating around - one in particular uses a classic Asian plum sauce, traditionally served with duck.
So, using 400g, here it is :
Asian plum sauce
400g plums, stoned and quartered
50g demerara sugar
75ml (3fl oz) white wine vinegar
pinch of chilli flakes
1 whole star anise or ½ tsp of ground star anise
Cook for 20/25 minutes until the plums are soft. Leave to cool and then pass through a sieve – reserve the sauce. The recipe will give you 200ml of sauce. I have frozen it.
Here are two photos – the beginning and the end, before passing through a sieve.
How luscious does it look?!
Moving swiftly on, I now have 600g of plums left so I'm going to “open freeze” the plums – like I did previously in “Share the spoils” it's always helpful to include a method.
Open freezing plums/damson plums
Wash them and pat dry. Halve the plums and remove the stones. Place them on a shallow tray – try and make sure they aren't touching and then place in the freezer. Leave them overnight – you'll then finish up with perfect frozen plums, to use whenever the mood takes. Bag the frozen beauties and pat yourself on the back.
It's so satisfying.
You do realise that I'm going to bore the pants off you with all sorts of recipes using plums and damsons for the foreseeable future!
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