5 spice plum sauce

This sauce makes a quick and simple chicken or pork stir-fry very tasty with a dash of oyster sauce, or serve it straight from the jar with grilled chicken or pork steak.

600 plums
1 onion
2 cloves garlic
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon schezwan pepper
½ teaspoon cinnamon
½ teaspoon star anise
½ teaspoon fennel seeds
1 cup rice wine vinegar
2 apples
2 cups brown sugar

dry roast and grind the spices, or use ground spices or a five spice blend.

Peel and dice onion and chop garlic, sauté the onion and garlic in a little oil, in a heavy based pot with the spices for about 2 minutes until the onion is soft. Add the plums with the pip removed, vinegar, chunky chopped apples, with the core removed, and simmer gently until cooked, about 20 minutes. Puree and add sugar and simmer for another 45 minutes or until the sauce has reached setting point. Test setting point by putting a little on a small plate and putting in the refrigerator until its cold to see if it is at the desired thickness. Pour immediately into sterilised jars to store.

In the thermomix; add peeled onion and garlic chop 5/speed 5. Add spices and sauté 4 minutes/100c speed 1. Add plums with pips removed, apples with core removed, vinegar and cook 30minutes/100C/speed 1. Puree speed 10/1 minutes. Add sugar and cook 30minutes/speed 1/100c. Check to see if it is at setting point (see above)  and pour into clean sterilised jars.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Making Ham

I was inspired by The little Quoin farmhouse recipe in the Bream creek farmers market cookbook for baked ham to make my own ham this Christmas. First pickling the pork in a salty brine and then boiling the pork to cook and then baking to glaze. I had a whole leg of pork and made a brine of salt (800grams), brown sugar (cup), cloves (tsp)and mustard seed (TBS) and weighted the pork down with a stack of clean plates in the brine, 100 grams of salt per kilo of meat. refridgerated for 7 days turning every couple of days.  I had to use a large eski heaps of ice and a large container to fit my 8 kilo leg of pork!

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after the seven days I then simmered the leg for about 4 hours in a large pot of fresh water.

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Then I removed the skin keeping the fat on and scoured the fat without cutting the meat.

Then I Baked the ham with a Honey and honk mustard glaze
120 grams honey
1 tablespoon honk Mustard
2 cups sweet white wine, I used a sparkling
1 tablespoon brown sugar

Tune the oven onto 180 C. Put all ingredients in a pot and bring to a gentle boil, put the ham in a heavy based baking tray and pour about a fifth of the glaze over the leg and put it in the oven, it will need to bake for about 1 1/2 hours brushing new glaze over it every 20 minutes or so.

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And it was delicious! and artificial preservatives free.