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Friday 16th February, 2024

Hi

Correction to newsletter recipe 

Unfortunately there were a couple of errors in the recipe for Szechuan Plum Sauce.   Sorry for any confusion.   The correct recipe follows ...

Rowan Bishop's  Szechuan Plum Sauce

1.5 kg plums preferably red fleshed, 1 Medium-large sized onion peeled and diced, 2 Tbsp peeled and minced ginger, 4 cloves garlic peeled & finely chopped, 1/2 - 3/4 tsp chilli powder (more if you are sure), 1 Tbsp whole allspice, 1 tsp ground allspice, 1 & 1/2 Tbsp Szechuan peppercorns, 2 cups of sugar, 1 Tbsp Salt, 3 cups white vinegar. Stone and roughly dice the plums. Transfer to a large saucepan and stir in the remaining ingredients. Bring to the boil over a low medium heat, and cook until the plums are very soft (about 20 minutes).

Force through a sieve over a bowl with a wooden spoon - only the onions  and whole spices should remain in the sieve. Discard these.

Return the sieved flesh and juices to the saucepan and bring back to boiling point. Cook for about 15 minutes more or until the sauce is lightly thickened - it will thicken further as it cools.

Pour into hot, sterilized bottles or jars and seal with hot sterilized lids or corks. Leave as long as possible before opening.

 

Have an awesome weekend 

All the very best from Lloyd, Tony and the Wairere team.

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