Asian-style Plum Sauce

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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Coriander Almond Sauce

 

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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