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Posts Tagged ‘Plum sauce’

Tahini Lamb Chops with Plum Sauce

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , on 25 September 2024| Leave a Comment »

We love barbecuing our food and when a bunch of plums came our way just had to give this a go. We made too much plum sauce and it was lovely at breakfast with our granola, and then with some sausages another night as well. You can make both sauces in advance.

Wine suggestion: we think this worked really well with Domaine Ventenac’s “les Dissidents” Paria, which is a charming Grenache from the south of France near Carcassonne. Bright and minerally, this is perfectly ripe, but steps lightly with a mineral freshness and effortless weight.

Tahini lamb chops with plum sauce – serves 4 to 6

  • 2 racks of lamb, divided into 12-14 single chops
  • 100g lamb’s lettuce or baby chard or similar
  • 4 plums, halved and stones removed

FOR THE TAHINI BBQ SAUCE:

  • 150g tahini paste
  • 1 clove of garlic, crushed
  • 2 salted anchovies, chopped
  • 1 tsp pul biber
  • 2 tbsp pomegranate molasses
  • 100ml water, plus more if needed
  • 1 tsp flaky sea salt

FOR THE PLUM SAUCE:

  • 6 plums, cut into eighths and stones removed
  • 50g sugar
  • 1 clove of garlic
  • 1 whole dried chilli, cracked in half and seed discarded
  • 1 tsp Szechuan pepper
  • 1 bay leaf
  • 3 tbsp pomegranate molasses
  • ½  tsp flaky sea salt
  • 1 tbsp red wine vinegar

Put all of the tahini bbq sauce ingredients into a small food processor and blitz to a smooth thick paste, you might need a little water.

Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses into a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start to fall apart, then remove from the heat and stir in the salt and vinegar.

When the barbecue is ready to cook on. Brush both sides of the chops with about half of the bbq sauce. Grill the chops for a couple of minutes, then turn them and brush with more sauce. Grill for another 2 minutes then turn and baste again. Repeat this until the chops have been cooking for 6 minutes on each side, then remove and set aside.

Put the plum halves on the barbecue, cut-side down. Grill for about a minute to just warm a little, then remove.

Scatter the lettuce over a large platter and top with the chops and plums. Serve with the plum sauce on the side.

(Original recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Duck Breasts with Plum Sauce and Stir-fry Veg

Posted in Duck, Food, tagged , , , , , , , , , , on 10 October 2021| Leave a Comment »

Plums are in season and we’ve been trying to find ways to cook them. This plum sauce is really rich with warm spices and it would be good with many things. We stashed the leftovers in the freezer for another night. Save the leftover duck fat in the fridge for roast potatoes, you won’t regret it.

Wine Suggestion: Whenever we’re in the southern part of France we can’t escape duck. Tonight’s wine match followed suit with a Grenache, Syrah, Carignan blend, the Roc des Anges Sega de Cor. Smooth and silky plums, sloes and raspberry flavours grounded in a seductive stony character.

Duck breasts with plum sauce and stir-fry veg – serves 4

  • 4 duck breasts, with skin on
  • 25ml sunflower oil
  • 4 carrots, finely sliced on an angle
  • 400g of cavolo nero or half a green cabbage, remove the core and shred the leaves
  • a bunch of scallions, sliced on an angle
  • 2 cloves of garlic, grated
  • 1 tsp finely grated ginger
  • 2-4 tbsp soy sauce

FOR THE PLUM SAUCE:

  • 400g plums, remove the stones and quarter
  • 2 shallots, sliced
  • 50g brown sugar
  • 1 tsp grated ginger
  • ¼ tsp Chinese five spice
  • 25ml red wine vinegar
  • 200ml red wine
  • 2 tbsp soy sauce

Make the plum sauce first. Put all of the ingredients into a small saucepan and place over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the plums are very soft. Whizz using a stick blender or food processor until smooth. Taste and season with more soy sauce if needed.

Use a sharp knife to score the duck skin and fat in a diamond pattern, but don’t cut the meat. Season and place in a frying pan, skin-side down. Put the pan over a medium heat and cook for about 10 minutes or until the skin is golden and the fat rendered. Leave to rest for 5 minutes, then cut into slices. Pour off the duck fat and keep for potatoes another day.

While the duck rests, stir-fry the veg. Put a wok over a high heat until smoking, then pour in the oil and add the carrots. Stir fry for 2 minutes, then add the cabbage, scallions, garlic, ginger and 2 tbsp of soy sauce. Cook for another couple of minutes or until the veg is softening but still with some crunch. Tip into a serving dish and add more soy sauce if needed. Serve with the duck and plum sauce.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins Publishers, 2013.)

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