September 2005 Issue
Welcome to Roslyn Deakin’s
cookbooks on fruit and vegetables.
I have a range of recipe books, which
Apricot, Broad bean, Broccoli, Brussel
sprouts, Cauliflower, Cherry, Choko, Dried Apricots, Eggplant, Lemons,
Nectarines, Peach, Passionfruit, Plum,
Pumpkin, Quince, Silverbeet, Sweet Potato, and Zucchini.
All my books are designed to be
interesting with wide range of variety with recipes from all over the world
from soups, main meals, cakes and preserves.
The Tomato book is still in progress but
Book of the month
Plums differ so much from one kind to
another, it is like having a whole range of fruit called by the same name. As long ago as the first century A.D. Piny
spoke of a “cast crowd of plums”, and described 12 different kinds. Today there are more than 2000
varieties. They types you see most
commonly are firm, round blood plums that come in both large and small sizes;
large red skinned, yellow-fleshed plums; small oval. Purplish Angelina; and the
greengage, a beautiful yellow plum with a slightly pointed shape.
Home cooking tips and
* Some plums are best served warm to enhance
their flavour and two simple but delicious ways of doing so are by simply
sprinkling plums with a little vanilla sugar and water, then baking; or lightly
poaching plums in sugar syrup flavoured with white wine or a liqueur.
soft-fleshed, juicy varieties of plums are delicious eaten just as they
fresh plums on bed of ice as a refreshing, easy end to a meal.
* For a
simple but very good cold dessert, slice plums and peaches into a bowl and
sprinkle with the grated rind and freshly squeezed with the grated rind and
freshly squeezed juice of an orange.
* A splash of Cointreau liqueur doesn’t go amiss either-
nor does a bowl of lightly whipped cream.
* Our special this
month is 4 books for the price of
* For the month of
September/October the Apricot book will be $15.00.
* Order an Apricot book
by 30th November 2005 and go into a draw for a free copy of the
Peach recipe book (results will appear in the December newsletter)
Recipes of the Month
SWEET TART PLUM DIP
3 cups canned purple plums stoned and drained, ½ cup red wine vinegar,
¼ cup plum wine or dry sherry,
3 tblspns fresh lemon juice, 1½ tspns prepared mustard, salt and
freshly ground pepper
Combine purple plums, red wine vinegar,
plum wine or dry sherry, lemon juice, mustard, salt and pepper in blender or food
processor and whirl until pureed.
Skewered tiny beef, pork or chicken liver kebabs, mini meatballs or cold
boiled shrimp gain flavour and character from this Sweet-Tart Plum Dip.
LAMB and PLUMS in HERB SAUCE
1.5 kgs lamb shank or boneless cut into cubes, 20 spring onions or
scallions finely chopped, 3 cups water,
2 tblspns dried tarragon, 1 tspn salt, ¼ tspn pepper, ¼ cup fresh mint
leaves chopped or 2 tblspns dried mint, 750 grams plums, ½ cup fresh coriander
chopped, 3 tblspns lemon juice
lamb in dry pan, cover and cook over low heat for 15 minutes, stirring now and
then. Add spring onions or scallions and
water and bring to a boil. Add tarragon,
salt, pepper, mint and plums. Simmer
over low heat for 20 minutes. Add
coriander and lemon juice and cook until tender. Serve hot with rice or bread
and salads. Serves 8-10.
BEEF PLUM CASSEROLE (Jam)
1.5 kgs beef cubed, flour, ¾ cup plum jam, 1 cup tomato sauce, 1 cup
Worcestershire sauce, flour
beef cubes in flour and place them in an ungreased casserole dish. Mix together
plum jam, tomato sauce and Worcestershire sauce. Cover the with the sauce mixture. Bake at 120c for 1 hour.
AMARETTO CUSTARDS with PLUM SAUCE
25 grams almonds sliced, 1¼ tspns ground cinnamon, 5 tblspns castor
sugar, 2 eggs, 2 egg whites,
4 tblspns Amaretto liqueur, 90 grams honey, 560 mls skimmed milk, 4
ripe red plums quartered and stoned, 3 tspns lemon juice
the oven to 170c. Spread the almonds in
small baking tin and toast them in the oven as it preheats until they are
golden for about 25 minutes. Lightly
butter 6 ramekins. In a small dish, mix
¾ teaspoon of the cinnamon with 2 tablespoons castor sugar mixture into each
ramekins then tilt it in all directions to coat its buttered sides and
bottom. Put the ramekins into a large
ovenproof baking dish and refrigerate them.
In a large bowl, whisk together the eggs, egg whites, Amaretto liqueur,
honey, and remaining ½ tspn cinnamon. Whisk
in the milk, then pour the mixture into the chilled ramekins. Bake the custards until a thin bladed knife
inserted in the centre comes out clean for about 30 minutes. Remove the ramekins from their water bath and
let them stand for 30 minutes. Combine
the red plums, the remaining 3 tablespoons castor sugar and the lemon juice in food processor. Process plums to a smooth paste, then pass
the puree through a fine sieve into a bowl to remove the skins. Refrigerate the sauce until it is chilled.
For 30 minutes. To unmould the cooled
custards, run a small sharp knife around the inside of each ramekin. Invert a serving plate over top and turn both
over together. Lift away the ramekin;
the custard should slip out easily.
Ladle some of plum sauce round each custard; sprinkle the toasted
almonds over the top. Serves 6.
PLUM and PEACH SALAD
2 plums sliced, 2 peaches sliced, ½ cup walnuts coarsely chopped and
toasted, ¼ cup raspberry jam,
2 tblspns red wine vinegar, 1 tblspn walnut or vegetable oil
plums and peaches on serving plate.
Sprinkle with walnuts. Mix
together raspberry jam, red wine vinegar and walnut or vegetable oil. Drizzle over peaches and plums. Serves 6.
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