Wednesday, 27 April 2016

Plum Sauce – Delish with crispy roasted chicken or duck, spring rolls, over burgers or in stir-fries!


I absolutely love this – It’s can’t stop myself! Especially when it comes to crispy grilled chicken thighs and this sauce! – I need to stock up on more plums for winter as I really will miss this if I run out! – Divine!! – Chinese – Asian – Sauce!

Once you taste this, you’ll never buy bottled plum sauce again! Delicious spooned over crispy grilled salted chicken breasts or as a dipping sauce for Spring Rolls or with any barbecued meats. Just serve it alongside or over your meats. It has a high burning point due to it’s sugar. So tasty and so much better served this way – Just dollop alongside the meat. Enjoy!


Total Calories of whole Recipe: 5,379 – Total weight of whole Recipe: 4.806 kg

Makes about 1.5 liters
South African plums are in season from November through to the end of March

Important Note: Count the plums to remove pips later – Don’t
want to break stick blender – Make sure all pits are out, before puréeing!!)

Ingredients:
2 kg red plums, pitted (I leave my skins on)
4 large onions, chopped
100 g ginger, (fresh) peeled and finely chopped or grated
62 g garlic cloves, fresh (whole head)
250 ml soy sauce (I don’t add it – It’s not needed at all! – Is too toxic and has a bad rap)
750 ml white vinegar
1 kg white sugar
2 (7 g) star anise, whole (tbsp)

Method:
Count the plums and make a note as you will need to fish them out the sieve before puréeing. You will damage your machine if it hits a pip! – That will be the end of it’s life.
Cook all covered in microwave without any sugar or salt until softened.
If doing on stove – Put the plums, onions, ginger, garlic, soy sauce and vinegars into a large saucepan.
Bring to the boil and simmer, uncovered, for 20-30 minutes until the plums are very soft.
Remove and push the mixture through a sieve, removing all pips.
Return the mixture to the saucepan and stir in the sugar and salt to taste together with the star anise.
Bring to boil and simmer uncovered for 50-60 minutes, stirring frequently until
thickened and creamy in appearance.
Remove the star anise and discard. ( I just purée it in with stick blender)
Bottle and seal in sterilized bottles.
No need to peel the plums – Just give them a good wash before adding. We all can do with the extra fiber and nutrients.
Crispy roasted salted chicken thighs with plum sauce