Echt Eten

Voor deze keer in het engels, wie een vertaling wil, laat maar horen, dan post ik die ook

Not really a NT recipe, but I had to find ways to keep it longer, scince I had that much plums from our tree…

from: The Garden Cookbook, by Sarah Raven (a bit modified)

Plum and apple chutney

For 7-8 jars

450 gr. rapadura
900g plums
900g apples
570ml. cider vinegar
450g onions, chopped
450g sultanas
2 level teaspoons salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon black peppercorns
1 medium-sized piece of root ginger

Put the packets or bowl of rapadura into a very low oven to warm for about half an hour. Halve and stone the plums and peel, core and chop the apples. Put the fruit into a large saucepan and add the cider vinagar, onions, sultanas, salt and spices. Bruise the ginger, tie it in a muslin bag and let it dangle from the handle into the mixture.
Bring the pan to the boil and simmer gently for about 30 minutes, until the fruit has softened.
Remove from the heat, discard the ginger and stir in the warmed sugar. Stir over a low heat until the sugar has comletely dissolved and then bring to the boil and simmer.
Stir the mixture from time to time and make sure that it is not sticking to the bottom of the pan -use a heat diffuser if necessary. Cook until the mixture has reduced considerably to a thick mass, with only a little excess liquid in the pan. (The mixture will thicken even more as it cools.)
Once the chutney has reduced and thickened, stir well, pour into warm sterilised jars and cover with a disc or greaseproof or wax paper. Seal and leave for 6 weeks before using.
This keeps for ages.

Plum Sauce

This intense plum sauce can be used to brush on lamb, beef pork and fish before barbecuing or grilling, Use it too to enrich the juices of pork, duck and goose, adding a lovely sweet-and-sour taste. Thinned a little with a light oil, it is also wonderful as a dipping sauce.

For 500ml:

450g ripe plums
2-3 garlic cloves
2 dried chillies or 1 fresh red chilli
3 tablespoons rapadura
4 tablespoons soy sauce (tamari)
Salt

Halve the plums and remove their stones.
Chop the garlic and the chilli; or, if you are using dried chillies, crush using a pestle and mortar.
Put all the ingredients into a heavy-based saucepan and simmer for at least half an hour until rich and thick and most of the liquid has evaporated.
Pour into warm sterilised jars.
Seal and cover. This keeps very well in the fridge for 3-4 weeks and freezes for up to a year.

Best ever Plum Crumble

This recipe is really good for plums, damsons, greengages and rhubarb -and, of course, wonderful with blackberry and apple. The nice thing about crumble is the sharpness of the fruit with the sweetness of the topping, so don’t over=sweeten the fruit. If you are using sweet ripe plums or greengages, there is no need to add any sweetner.

For 8:

2kg plums
Grated zest and juice of 1 lemon ( I made this one twice and the second time I omitted the juice)
a glug of maple syrup, depending on the ripeness and sweetness of the fruit
heavy cream or Greek yoghurt ( I think Piima cream or crème fraîche will be nice too)

For the crumble topping:

125g homemade bulgur flower
150g crispy hazels, chopped
25g rolled oats (I didn’t try yet, but I bet you can use soaked and dehydrated rolled oats?)
1/2 teaspoon ground cinnamon
50g rapadura
125g very cold unsalted butter

Halve and stone the fruit, and put into a shallow ovenproof dish. Grate over the lemon zest . Add sweetner (maple syrup), if desired. Preheat the oven to 170˚ Celcius.

To make the crumble topping: put the flour, hazelnuts, oats, cinnamon, rapadura and the butter chopped in chunks in the foodprocessor and pulse until the mixture resembles large breadcrumbs.
This can be kept in the fridge until you want it, or put straight over the prepared fruit. Bake in the preheated oven for 30 minutes, until the topping is pale gold.
Crumble is much better served warm rather than hot, with lashings of cream or Greek yoghurt.

Roast Plums with homemade custard

For 4:

1kg plums
grated zest and juice of 1-2 oranges (depending on juiciness)
Grated zest of 1 lemon
2 bay leaves
1 cinnamon stick, broke into two
A few juniper berries
75g maple syrup

For the custard:

6 egg yolks
120g rapadura
250ml milk
250ml heavy cream

Halve the fruit, removing the stones, or leave whole. Preheat the oven to 180˚C.
Put the plums into an ovenproof dish and add the orange zest, bay leaves, cinnamon and juniper berries. Mix syrup with orange juice and pour over the plums.
Bake in preheated oven for 15-20 minutes, until the plums are tender.
Allow to cool and then cover and chill until you need them. If you want a thicker syrup, transfer the plums to a serving dish and then boil up te juice in a small pan until thick and glossy.

To make the custard, mix the egg yolks and rapadura together in a large bowl. Bring the milk and cream to the boil and pour over the eggs and rapadura. Combine thoroughly and return to the pan.
Over a low heat, cook the mixture very gently, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from the heat and strain through a fine sieve.