Having spotted a fabulous wild plum tree yesterday i was keen to get out today and pick enough to make my version of an oriental classic plum sauce. As it turned out i managed to find another tree, boughs bent under the weight of bright yellow fruit. This was a Yellow egg plum tree on the corner of an office park and suburbia.
Trailer full of yellow egg plums to be used for other recipes
Still shocked that no one had picked any my bike trailer was quickly filling and tyres bulging form the weght.
1kg of mirabelle plums making plum sauce
The recipe for this is slightly different to a classic plum sauce in that i have added a tablspoon of barley miso paste for depth of flavour, along with star anise and sechquan peppercorns.
Ingredients
1kg of dark plums
200ml honey or as used dandelion syrup and honey mix
1 bulb garlic, mashed
1 tbl sp grated fresh ginger
150ml tamari or soy sauce
1tsp sechquan peppercorns
2 broken up star anise
1 birds eye red chilli roughly chopped
Method
1. Place everything into a suitable saucepan and bring to a simmer. Cook out for a thirty mins or until plums soft and squiggie.
2. Strain through a fine sieve or chinois (conical strainer).
3. I keep mine in a four litre ice cream tub and refrigerate.
Uses
i serve as a dip for my nemes or sea vegetable spring rolls. Also good as an addition to stir fries etc.
You little village thief
don’t take everything you see…
Well you had better try and get there first then. Have you tried any of my recipes off my blog yet? or too scared?
Have deleted Twitter from site….sorry love.