The latest experiment!

I know I'm always droning on about no-churn ice creams but this one could even persuade you that it's marginally healthy – after all it has got fresh fruit in it – I jest of course!

Plum Ripple Ice Cream

I have lifted the outer skins from the roasted plums in readiness for folding into the ice cream. Remember the piece of kit I mentioned a while back – the small tongs – absolutely perfect for this task – quick and easy – you don't have to remove the outer skin – I just thought it would give a better finished “ripple”.

It goes without saying that the ice cream base is my old faithful no-churn vanilla plus 300g of roasted plums. Make up the recipe as usual but ensure that it's a stiff consistency – you need to make allowance for the fact that you are adding the plums and will therefore loosen the mixture.

Crumble topping

I mentioned that pecans are a perfect partner for plums so I used one of my favourite crumble topping recipes – one of Nigella's – although I blitz the pecans in my tiny Kenwood processor rather than chopping by hand – I just prefer an even “blitz” rather than different sizes – it's personal choice.

Nigella's crumble topping

150g cold unsalted butter, diced

250g self raising flour

150g demerara sugar

200g pecans, chopped finely

or a mixture, some larger or left whole

Rub the butter into the flour using the old fashioned method – your first three fingers and thumbs – back in the day we used to call it “the rubbing in method”. As Nigella says you can use a processor if you wish but it doesn't take long and there's no washing up. You want texture to the crumble topping not fine sand.

I make the crumble topping whenever I have time then bag it and freeze it.

Photos on their way!

More plum stuff … the recipes

… or should I say just the beginning of a long list – this subject could run and run!

First up :

Roasting plums

2kg plums – halved and stoned – prepped as suggested

150 caster sugar

Pre heat your oven 200c/180fan/Gas 6.

Toss the plum halves in the sugar and place in a large roasting tray – the one I used measures 42x30cms and 2.5cms deep.

Roast for 25/30 minutes until the fruit is soft.

Cover and leave to cool before using.

There are heaps of plum recipes out there but for me roasting suits my purpose since a crumble or a pie base is very popular in my house.

I have however reserved 300g of my roasted haul for my latest experiment – I think you're going to like it.

Read on …

Plumptious Plums!

I received a present this week of 2kgs of plums – ripe and luscious – surely this can't be right – it only seems like last week since the last harvest!

Not that I'm complaining at all.

Thinking cap on … I think I'll roast them. I like roasting fruits, not like the old fashioned way of fruit, sugar and water and boiled within an inch of its life. Roasting gives you the fruit and sugar balanced so that there's an edge to your cooked fruit and the most mouthwatering intense syrup – a perfect base for a crumble. Hmm … pecans go very well with plums.

Anyway, before we get to grips with the recipes themselves, a thought or three about prepping your plums. Laborious I know, but necessary – a bit like standing with a mountain of ironing and to avoid losing the plot completely any distraction is welcome, for example watching absolute drivel on the television.

Before we get to the television stage, wash your plums and dry on kitchen roll. Kit required – a tea towel, a large bowl, a pair of clear vinyl gloves – the sort used in food prep and a sharp (paring) knife.

Line the bowl with kitchen roll and decant your washed plums - two thirds full will be comfortable – for the 2kgs I filled my bowl twice.

Take your bowl, with plums, your gloves, paring knife and the tea towel - to place on your lap - choose your favourite “guilty pleasure” television programme and sit! Slice a plum in half, follow the natural line in the fruit, right around the stone – twist each half of the plum in opposite directions and then remove the stone. Some will be easier than others to extract – not every fruit ripens at the same time. Discard the stones underneath the kitchen roll.

You'll be surprised how quickly they're ready to roast and no aching back.

Recipes next.

Another missive from my friend M …

… some of you regular readers may remember the piece “Some things are meant to be” which gave feedback in the way of an email received after a class.

Here's M's most recent email with her comments on the latest class ...

… “I will never think of a PPS again as just for Christmas – it's for life!!!! Pizza puffs, Cheese Straws and Cheese and Potato Slice, so versatile, all wolfed down. The jam jar meal I thought was fun, a talking point with guests and great for picnics or a day out so I'm busy saving my jam pots.

Now for the “piece de résistance” Lemon Tiramisu … saw that on the blog and I thought really the Mary Berry one that I do is a real favourite with friends and family, so I will probably stick to that recipe … sorry, Mary (my idol for nearly 50 years) has been thrown out of the window … Marion's Lemon Tiramisu is truly memorable and definitely lip smackingly good!!!! I've told friends that will be their dessert on their next visit … forthcoming attraction so to speak!!!!

For those not in the know, a PPS is a puff pastry sheet!

… and a comment from my friend Shirl the day after the “Summer Salad” … “Fab, fab and fabulous meal last night”.

Hurray for forward planning and a definite thumbs up for the summer (aka creaking table) salad!

Summer Salad - Hints and Tips

Always remove beef and steaks – in this case the sliced fillet tail from the fridge ahead of cooking to allow it to reach room temperature.

**You don't have to use tail fillet of beef. Try smoked chicken fillet instead.

A quick reminder of a really quick way to achieve a “smoked” flavour, poach chicken fillets in chicken stock (I'd use a Knorr jelly stock pot) for 10 minutes or so (depending on the size of the fillets) then allow the fillets to cool in the stock, covered of course. (Homage again the The Ivy The Restaurant and its Recipes by AA Gill)

Take a minute or two to decide on your serving dishes and cutlery. Here's what I mean, the photos below of the mediterranean style bowls, some with lids, make life really easy since you can decant ahead - olives as an example - into serving dishes – cling film and you're ready to serve. You can lay your table with all your dishes with the exception of the hot stuff right at the last minute.

                                         

These forks are perfect for spearing olives not to mention the potatoes – try out a potato as a new dipping partner for Camembert. They are actually dessert forks - £3.25 for six from IKEA – called MARTROP – they measure approximately 14cms long.

Boring I know but life is so much easier with a little forward planning and this way you can enjoy a well deserved glass of something nice, cold and fizzy with your friends!

I can hear you … how much food was leftover? There were leftovers – some of The Stir Fry, antipasto and the salad bits and pieces – was it wasted – a big fat no. Lunch the following day for us and a takeaway for friends too.

Result!

Summer Salad ...

… The hot stuff!

On the day your last minute tasks are :

Roast your baby new potatoes – pre-heat your oven

180fan/200c/Gas 6. The potatoes should be of a similar

and will take 20/25 minutes – set your timer for 10 minutes

and then,

Bake the Camembert – it will take 15 minutes

Roast and bake both the above in foil trays – no washing up!

Whilst they are both working their magic, finish off the Stir Fry

and cook the scallops, prawns and chorizo

The Stir Fry in the wok

Heat the chorizo oil left in the wok, if you feel there may not be sufficient

oil then add a drop of olive oil Seal the thin slices of fillet on

both sides – seconds only – set aside.

Fry the onion, garlic and peppers then add the diced potatoes

until warmed through. Add the chorizo and asparagus and then the fillet.

Season with salt and black pepper and fold in a dessert spoon of mayo

you want a coating, not saturated - you can always add more,

you can't take it away – serve in the wok straight to the table.

The Scallops et al in the frying pan

Heat the chorizo oil until it's quite hot, think of a clock face –

in other words begin at 12 o'clock and place the scallops in a circle

in the pan - when you've place the last scallop begin to turn again. Add

the prawns, toss in the oil with the scallops and finish adding

the cooked chorizo. Serve on a warmed plate and drizzle with

a drop of maple syrup.

It's important that you start your stir fry before your scallops – there are more ingredients albeit they won't need a lot of cooking, this will give you time to heat your chorizo oil to cook your scallops and prawns and then the chorizo.

All you need is your kitchen timer and synchronise the oven and the hob – potatoes and Camembert in the oven and The Stir Fry and the scallops on the hob!

Straight to the table, dive in and enjoy!

Summer Salad - The day before

The day before - Friday

If you've bought your tail fillet ahead and

frozen it, take it out of the freezer and fridge it to defrost

Cook the new potatoes for the Stir Fry – cool, peel

and cube, then bag and fridge

De-seed and slice the peppers, bag and fridge

Roast the Honey Roasted Beetroot then

cool, cover and fridge

On the day – Saturday morning

Slice the tail fillet wafer thin - box, cover and then

fridge until required

Take scallops and prawns from the freezer – 5 medium

scallops per person and 50g frozen prawns per person

- box separately to defrost in the fridge

Snap and trim the asparagus to a similar size, blanch

in cold, iced water – dry, box and fridge

Fry 250g chorizo in a wok for the Stir Fry and set aside – cool, box and fridge

leave the oil in the wok, covered. The chorizo should just begin to

crisp

In a frying pan fry 125g of diced chorizo for the scallops, as above

- set aside – cool, box and fridge

No trouble at all!