Savoury Plum Sauce
Ingredients
450g plums, washed, quartered, stones removed
3 tbsp. apple cider vinegar
3 tbsp. honey
3 tbsp. tamari sauce
2 cloves garlic, crushed
2 tbsp. ginger root, grated
1/2 tsp. cinnamon
3 cloves & 1 star anise, ground
1 red chilli, chopped (and de-seeded if you don't like the heat)
salt and pepper
Method
Put all the ingredients into a saucepan and bring to a gentle simmer. Cover and cook over a low heat until the plums have softened (around 15 - 20 minutes)
Using a food processor or wand blender or food processor blitz until smooth. Taste and adjust seasonings as desired.
Cool to room temperature, then store in an airtight container in the fridge for up to 2 weeks.
Chicken or Pork Kebabs with Red Onion, Bell Pepper and Savoury Plum Sauce
Serves 4
Ingredients
500 - 650g free range chicken or pork, cut into cubes
8 skewers (if using wooden skewers soak them in water so they don’t burn when you cook the kebabs)
1 red onion, peeled and cut into pieces
2 bell peppers (red, yellow or orange), cut into pieces seeds removed
8 tbsp plum sauce (see recipe above)
Method
Coat chicken or pork chunks with plum sauce, marinate for 1 - 4 hours
Thread alternate meat chunks, red onion and pepper pieces on to the skewers
Grill or BBQ, turning frequently, basting with any remaining sauce in first 5 minutes, for 10 to 15 minutes or so until cooked through
Great served with a peppery salad
Plum Facts
The most ancient plum varieties (the oldest is believed to be Japanese Plum (Prunis Salicina) are thought to originate from China and were then introduced to Japan.
Japanese pickled plums (Umeboshi) were thought to combat fatigue by the samurai.
The European plum most likely originated in south-eastern Europe and were introduced to northern Europe by the Romans.
Plums have been grown in England for centuries and it is thought the well-known Victoria plum was first cultivated in Sussex in the 1840s. They are in season from August through September. Look for plums that are smooth and plump with a rich colour.
Plums are a fantastic source of vitamin C ...
...as well as a wide spectrum of phytonutrients important for the integrity and maintenance of skin health, the immune system as well as the heart and circulatory system. Plums also provide bioavailable minerals and good for aiding the absorption of iron. Plums, and particularly prunes (dried plums) are well known for helping encourage regular bowel movements. They have a relatively low glycaemic load so enjoy this delicious and nutritious fruit while its in season.
Other ideas for Plums
Plums are great eaten raw or cooked and freeze well, just take out the stone before freezing to keep their flavour intact. They are lovely stewed with spices like cinnamon, cloves and star anise and they also go well with orange or lemon zest. Stewed plums are great on porridge or served with bio live yoghurt and some fresh nuts or seeds.
Prunes (dried plums) are good in savoury dishes such as tagines and stews. They go well with rabbit, chicken, lamb, beef, hare and pork and are particularly good when slow cooked. Prunes are also great chopped into museli (always soak museli before eating though or it will be hard to digest) or made into compôtes.
