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!
Archive for March, 2012
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