Tag-Archive for » Plums «
I have never made my own sauce before and I found this recipe from one of my team mates in the swap I am in this month and thought I would try it. I had all the ingredients in my cupboard apart from the plums so that made it so easy. Well this sauce is fab, it can be used just like ketchup or BBQ sauce. It costs way less to make than buying store bought sauce, as it makes up so much. I have used this with chicken, sausages, chips and burgers so far and it has gone well with them all. Another bonus is that is so simple to make with minimal fuss. I have asked the chef about storage and she said it can be kept indefinitely in sealed jars in the fridge. She likes to pour the sauce into bottles while it still hot and the leads seal. I did not change anything to the original but view this or other recipes by this chef please click here.
Ingredients
4lbs Plums
1 1/2lbs Sugar
1 Teaspoon clove, ground
1 Teaspoon ginger, ground
1 Teaspoon salt
1 Teaspoon cayenne pepper (or to taste)
2 Pints vinegar
2 Ounces garlic
Method
1. Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.
All photos taken by me unless otherwise stated.
This is a wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.
Ingredients
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split
Duck
4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Method
Spiced Balsamic Vinegar
1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.
2. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.
Duck
1. Season the duck breasts well with salt and pepper.
2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).
It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
3. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.
4. Place the plums in the reduction and reheat gently.
5. Slice duck breasts and serve them and the plums over couscous.
All photos taken by me unless otherwise stated.
