WHAT TO MAKE WITH SMALL PLUMS RECIPES
ROAST DUCK RECIPES - BBC GOOD FOOD
Make the most of this versatile bird with our best roast duck recipes. Try it Peking style, with classic hoisin sauce, slow roasted, glazed and more.
Provided by Good Food team
Number Of Ingredients 1
SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 01 hours 30 minutes
Cook Time 15 minutes
Yield 9 half-pints.
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 14g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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SLOW-COOKED PORK STEW RECIPE: HOW TO MAKE IT
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas
From tasteofhome.com
Reviews 5
Total Time 05 hours 15 minutes
Category Dinner
Calories 177 calories per serving
From tasteofhome.com
Reviews 5
Total Time 05 hours 15 minutes
Category Dinner
Calories 177 calories per serving
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
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PLUM SAUCE RECIPE - GOOD FOOD
Japanese varieties are grown more extensively in Australia than European plums and usually have larger fruit with predominantly red skin tones. The Japanese varieties include all plums collectively known as blood plums. Of these dark-fleshed, spicy plums, the best known are the satsuma and mariposa. Most Japanese plums are classed as cooking plums but they can also be eaten fresh as dessert plums. They also make a terrific plum sauce that is very well-known to mothers and grandmothers, less so to their sons and daughters. And yet it is an outstanding all-purpose barbecue sauce and a splash in the roasting tin after cooking a leg of lamb, before a quick bubble-up with a glass of wine, creates an instant sauce. This sauce keeps for months. I have a bottle in my own cupboard that is two years old. The sauce has become a bit darker over time but still tastes great.
From goodfood.com.au
Total Time 1 hours 30 minutes
From goodfood.com.au
Total Time 1 hours 30 minutes
Stone plums, then crack half the stones* and tie them in a piece of muslin. Tie spices in another piece of muslin. Put muslin bags, plums, sugar, salt, ginger, vinegar and chilli (if using) into a large non-reactive pot and bring to a boil, stirring until sugar has dissolved. Cook steadily for 20 minutes until plums have collapsed. Remove muslin bags and press all juices back into sauce.
Pass sauce through the coarse disc of a food mill and return to rinsed-out pan. Boil steadily for a few minutes until sauce is as thick as you would like it. For a super-smooth sauce use a blender. Remember to only place a small quantity in the flask at a time as the steam will force the lid off and you can burn yourself. (Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.) Pour into hot, sterilised bottles or jars, seal and label. Leave for at least a week before using.
Makes 2 litres.
* To crack plum stones, place them in a teatowel and give them a moderately hard whack with a meat mallet. Alternatively, use a hammer but be gentle lest the result is fragments, rather than pieces.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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ROAST DUCK RECIPES - BBC GOOD FOOD
Make the most of this versatile bird with our best roast duck recipes. Try it Peking style, with classic hoisin sauce, slow roasted, glazed and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
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