Archive for March, 2012

Or, how to disguise that your plum jelly hasn’t set…

1 bottle of very good plum jam (!)
Add: (and these amounts are just a guide – add to your taste)
2 tsp grated fresh ginger
1 small onion – grated
2 tbsp white or balsamic vinegar
3 tsp Chinese 5 spice powder
4 cloves garlic – finely chopped
1 dstp fish sauce
1 dstp tamari (gf)
1 tsp sweet chilli sauce
Lime juice
brown sugar
Mix everything together – add a little water if you want to thin it.
Use as a dip, or as a sauce for pork ribs, bbq chicken, cold meats or cheeses.
Keep in the fridge.
No-one will ever guess that batch of plum jelly was a sloppy mess!

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1 cup onion – roughly chopped
5 spring onions – roughly chopped
5 – 6cm fresh ginger – roughly chopped (peel it if you want)
2 long, red chillies – seeded and chopped (or 1 tbsp mild chilli paste)
2 large handfuls fresh coriander
1 cup blanched slivered almonds
2 tsp sesame oil
2 tsp fish sauce
2 tsp turmeric
Blitz to a coarse paste
Transfer to a frypan and add to cans coconut milk, salt, pepper and the grated rind and juice of 2-3 limes
Great with Fish, chicken or vegies


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