Plum and Onion Preserve

Brand new product released on Diletto Online deli today.

Using their very own sweet Amber Jewel Plums this versatile Preserve goes with just about anything.

Ingredients: plums with skin (53%), brown sugar, onion (10%), balsamic vinegar, olive oil, lemon juice, herbs and spices and salt.

Recipes

Pork sausages with plum & onion preserve

Ingredients:
o    500 g pork sausages
o    Chaloner Plum & Onion Preserve

Directions:
o    Cook the sausages either by pan, grill or bake and serve with the plum and onion preserve.
o    Serve with mashed potatoes and salad.

Liver steaks with crispy ham and plum and onion preserve

Ingredients:
o    3 tbsp olive oil
o    3 onions, sliced
o    2 tsp sugar
o    300 ml red wine
o    1-2 tbsp Chaloner Plum & Onion Preserve
o    Salt and freshly ground black pepper
o    4 slices of cured ham (Parma, Bayonne or Serrano)
o    4 x 175g  thick liver slices

Directions:
o    A tbsp of olive oil in a large frying pan or wok. Once sizzling, add the onion and cook over a high heat until softened and well coloured.
o    Stir in the sugar and continue to fry for two minutes.
o    Pour over the red wine and boil until just half the liquid is left.
o    Stir in the preserve to thicken the sauce and season with salt and freshly ground black pepper, to taste.
o    Heat the remaining olive oil in a separate frying pan. Fry the cured ham over a medium heat for a few minutes until the slices become very crisp. Remove and drain on kitchen paper, keeping warm to one side.
o    With the same pan and oil still hot, add the liver steaks and fry for two to three minutes on each side, depending on their thickness, to leave them moist and pink inside. Season with salt and freshly ground black pepper, to taste, and rest for a few minutes.
o    Spoon the red wine onions onto plates with the steaks and ham.
o    Serve with a green salad.

I hope you enjoyed this post and happy eating until next time!

Tags: onion, plum, preserve

AUTHOR: Francis Richter


POSTED: 11/30/09 12:21 PM
CATEGORY: Jams and Preserves
COMMENTS FEED: RSS 2.0