Home made Hoisin sauce takes about 10 minutes to prepare and you don’t need to cook it. Chop some vegetables ready for steaming (broccoli, potatoes, zucchini perhaps), then make the sauce while they’re cooking.
This sauce is great if you’re on a diet. Steam your vegetables and add a little bit of sauce – maybe one or two teaspoons at the end – to give them a great flavour.
Add a boiled egg. It also pairs nicely with the sauce and veg.
Makes about 200g.
- 3 heaped tbsp crunchy peanut butter (check for palm oil; it’s surprising where it lurks – rule it out if possible)
- 1 tsp chilli flakes
- 3 tbsp tamari or soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp black strap molasses
- 1/2 lemon, juiced
- 1/4 cup boiling water
- small clove of garlic, minced
- 1 tsp white miso
- Put all ingredient into a large, wide bowl and whisk to combine. Adjust seasoning to taste (add more sweet or salty flavours, or more water if it’s too intense).
- Steam your vegetables, cut up a boiled egg and plate up.
- Add a couple of teaspoons of the sauce on top of your veg and egg, and around the dish. Enjoy!
My mother’s sister, my Tante Kathe, used to make Pflaumen Muss by roasting plums in the oven for hours, with some sugar and lemon juice.
Here’s a version inspired by her original cook, but using plums in jars.
This dish yields about 400 g of gooey goodness (not much left after starting with 2.1 kgs!), and takes about 3.5 hours to prepare, cook and put into jars.
Use it for a tart filling, or have it on toast or with latkes. I think a vegan coconut pastry that’s slightly less sweet or even a bit salty might make a good pairing.
- 3 x 700 g tins or jars whole plums in juice
- 3 tblsp brown sugar
- 3 star anise (optional)
- 5 cloves (optional)
- 4 strips of lemon rind (use a vegetable peeler) (optional)
- 1 tsp ground cardamon (optional)
- 2 lemons, juiced
- 30 ml cognac (at the end, if you like)
- Drain and pit the plums and put them into a heavy-based pot, on a high heat.
- Add the lemon juice, brown sugar and any of the optional spices.
- Boil the ingredients, and then keep the mix on a moderately high heat for about 40 minutes to start the reduction process. Stir every 5-10 minutes.
- Reduce the heat slightly so you have a slow bubble going on, and keep stirring now and again for another 2 and a bit hours. You’ll notice sticky plum puree forming on the bottom of the pot, so it’s good to move that around.
- Tip in a small measure of cognac if you like, about five minutes from the end of the cook.
- When the mixture resembles a thick puree (about 3.25 hrs after you started cooking it), you’re ready to put it into sterilised jars.
If you’re making scones, why not whip this jam up while the scones bake? It takes about 20 minutes and yields a small jar of compote-like jam. It’s velvety and luscious and gracefully lasts for week or two in the fridge. It’s easy to scale the recipe up, and it’s vegan friendly and gluten free.
5–6 stalks of rhubarb
1 punnet fresh strawberries, or one can of strawberries, drained
4 tbsp brown sugar
1 tbsp vanilla extract
Juice of 1 small lemon (and while you’re at it, zest the lemon rind and store it in the fridge for another use)
- Chop the rhubarb stalks into 1 cm lengths and place them in a medium-sized pot on a high heat. Add lemon juice and cook on high for about four minutes, stirring occasionally
- Turn the heat down to medium then add peeled, hulled and chopped strawberries (or tip the drained strawberries into the pot). Keep stirring. If you like, add a bit of lemon zest as well.
- Add the brown sugar and vanilla extract and stir. Continue to cook the jam on a medium heat until the mixture turns compote-like. If you used tinned strawberries, break the whole strawberries up with the wooden spoon.
- After about 20 minutes of cooking time, your jam is ready. Spoon it into a small jar for later, or tuck in right away.