Wild plum/cherry plum ketchup
As I mentioned yesterday when discussing my SUPER AWESOME YUMMY jam (it’s gooooooood), I used the rest of our last plum-type fruit harvest to make some ketchup.
Last year, I made jam and spicy chutney but this year I was inspired by a tweet from Jono from Real Men Sow‘s tweet linking to a cherry plum ketchup recipe a few weeks ago.
Since it was a bit of a test, I quartered the quantities of Norfolk Kitchen’s original recipe (although accidentally only halved the amount of onion) and added about 10ml of Worchestershire Sauce as well the vinegar because I thought it would add some nice undertones. I also added a little water, maybe 100ml in total, while it was simmering as I thought it would be getting a little sticky for ketchup.
My quartered amount – based on 500g of plums – made more than I thought it would – 3 bottles full of sauce (this old Heinz bottle and two Encona ones). I imagine a week or two of “aging” will help the flavours develop but it’s already pretty tasty – fruity but savoury. It’s a lovely colour too – a proper full-bodied deep red – first taste with the eyes and all that ;)
Like Tracey, I’ll probably use it with things I wouldn’t normally Heinz up, like cheese on toast. I’m also interested to know how it will work with the Swillington Farm pork and plum sausages we have in the freezer – double plum action! :)
Read MoreForaging for wild food: do you forage near roads?
I’ve got a question for anyone who forages/enjoys wild food – do you forage near roads? And if so, how near?
It’s obviously much less of an issue for people foraging in woods or the countryside but it’s an important issue for us urban dwellers as, well, just about everywhere is near a road.
I started thinking about this issue a few weeks ago when the empty bank at the end of our side street was *covered* in sunny yellow dandelions (6ft away from a busy commuter-packed A-road) and the plum-ish tree in the car park of our local supermarket was white with blossom. There are plenty of dandelions around elsewhere, further away from pollution and dog pee, so there really wasn’t a dilemma about those, but the plums, when they come in, are a rarer and more desirable beast. Last year, when John first spotted them, a few people in our lives expressed concern about picking them because of the exposure to exhaust fumes – one person was concerned about the chemical impact on the body, another more bothered about the residue creating a slightly metallic taste in the resulting jam or wine — so John left them be. But on the other hand, I’ve heard other people pick road side fruit and use it without (seemingly) any concern whatsoever.
So if you forage for wild food, what are your rules/guidelines? How close is too close to the road for you? Does it depend on the busy-ness of the road? Or the scarcity of the plant/fruit? Or does it depend on how long the plant/fruit has taken to grow etc? Would love to hear from experts and newbies alike :)
Read MoreWild garlic and serrano ham pizza – mmm!
We had wild garlic and serrano ham pizza for dinner last night. Our friend Strowger has repeatedly advocated wild garlic seed pods on pizza after we both pickled some last year but I hadn’t used the leafy stuff on pizza before.
I won’t do a full recipe – since I would have thought just about everyone reading this will have their own preferred dough & sauce recipe – but I will say I collected a large handful of wild garlic (Ramsons) leaves, which weighed about 50g including stalks – although I didn’t actually use any of the stalks on the pizza — they got sliced off and nibbled while I was cooking :)
I sliced the washed leaves into ribbons and wilted them slightly by frying them very lightly (30 seconds or so) in a drop of oil to mellow the flavour slightly, then immediately put them onto my prepared pizza. I paired it with serrano ham since that’s got enough flavour to hold its own against the WG – and added some flowers afterwards for prettification purposes ;)
And the verdict: well, the short version of thoughts is in the title for this post ;) John said it didn’t taste like any pizza he’d ever had before – but that wasn’t necessarily a bad thing. I thought the wilted texture was perfect – very soft without being slippery – and the flavour more developed than the sharpness of raw wild garlic.
Next time, I’m almost tempted to leave off the ham though (it was still there but not the star of the show) and just have some different cheese and perhaps some ricotta or sliced mozzaralla – basically a more intensely flavoured spinach-and-ricotta style pie.
Read MoreThe fun and the unfun
I had a couple of days off this week – to do some fun stuff and some less than fun stuff.
First off, one with a picture illustration (even if it is just a quick phone camera snap), I added a quick-and-easy new perch to the chicken run and Blue took to it immediately.
I had my second day of smoking on Wednesday! More details soon but in the smoker this time was more cheese but more excitingly, eggs and chillis!
While that was brewing away, we carried about 1.5tonnes of wood chips down to replenish the chicken run. We carried it a dustbin full at a time, down 3.5 flights of steps – an exhausting 90mins! It was already breaking down so surprisingly warm and fragrant – the chickens were most perturbed by all the activity but seem to like it now (the pic above is before adding the woodchip, the ground is now covered to about the second rung of the ramp). That was one of the unfun things; the other unfun thing was spending all Thursday decorating our old house in our ongoing attempts to sell it. Unfun because I’d rather spend my decorating energy on our new house and I know that when someone does buy it, they’ll probably immediately paint over all our handiwork anyway. I did find an old signature under the wallpaper though – I think it says “P Joyce 1st November 1966” – pretty cool!
We finally went blackberrying on Tuesday evening – got 2.7kg before having to return home for dinner. I definitely need to make a foraging bag – even if it’s just the genius idea of a modified milk bottle on a belt. Two handed foraging would be far faster.
Said blackberries were supposed to become a jam on Tuesday evening but something came up and I can’t remember what. Then they were supposed to become a jam on Wednesday evening but I was too tired after the woodchipathon, and a friend came around for dinner anyway. So the blackberries are now in the freezer. I’ll have a jam/chutney day next week.
The next batch of blackberries we collect, probably this weekend, will be for a wine. John’s plum wine is bubbling away nicely.
Finally, not particularly a frugal thing but we had some of our double glazed windows replaced earlier today. Most of the units in the kitchen, study and bathroom had misted up over the years and generally made the place look scruffier than it was. At first I wasn’t bothered about having them replaced – since they still functioned as double-glazing for insulation if not actually as windows – but it’s only now we’ve had them replaced that we’ve realised quite how obscured they’d become and how much light they were blocking — they’re freakishly clear now! The guys that did it were great – and no nonsense. At the quote stage, I gave them the opportunity to upsell and they refused to take the bait, dismissing the more expensive glass as a gimmick. They were also nearly 50% cheaper than the first company’s initial quote. Anyway, I’m mentioning this because 1) just in case people don’t know it’s CONSIDERABLY cheaper and less wasteful to get just the glass units replaced rather than than the full (uPVC) frames etc and 2) I asked to keep all the smaller old units. They’re mostly misted up but will still be good for one project or another!
Read MoreFishing for fruit: catching wild plums with a fishing net
Over the last week or so, we’ve slowly been watching the mystery fruit (on the mystery fruit tree outside our kitchen window) turn from green to deep red. We had no idea that the tree was a fruiting one until green baubles started appearing earlier in the summer and still aren’t quite sure what the fruits are – we think it’s wild plum. As I said the other day, John thought they tasted almost peach-ish but yesterday our friend George taste tested our harvest and declared them to be plum.
Or mostly plum.
Or plum related.
We’re treating them as plums.
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