Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: alfacchino on December 08, 2012, 12:33:36 am
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Hi all, I've been searching the forum and googling madly to try and find a thermomix recipe for plum sauce - the type my grandmother used to make - to no avail. Does anyone know of one? Or is it difficult to convert a regular recipe to thermomix? I'm new to thermomixing and would really appreciate some help :)
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It depends on what kind of plum sauce you're looking for, Alfacchino . .
This is a Chinese version http://tickofyum.webs.com/apps/blog/show/11714261-chinese-plum-sauce
but if you've been googling, you probably would have seen this one already . . .
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There's one in the Asian cookbook alfacchini. I will pm you if you want that one - called Blood plum sauce with ingredients of water, sugat, blood plums, limes, cinnamon sticks, fish sauce and whole star anise. Use as a marinade or dipping sauce.
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Oh yum. I have some frozen plums and love plum sauce. Off to buy some fish sauce for my salad. Looks like I'll be using it for this as well.
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i just bought a case of plums so might be in the market to make some plum sauce myself. I have some plums in the TMX now for Chookie's Plum Paste.
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Thanks for that, I have seen a few Asian-style ones, but my husband has specifically requested plum sauce "like his grandma made" I thought that it wouldn't have been an Asian-style sauce, but I may be wrong!!
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I have a blood plum sauce recipe from my grandmother that's really yummy, but I have yet to make it in the TM. I should try now that plums are in season :)
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I just found this, it sounds like what he's after...any tips for converting it to thermomix? I'll be having a go as soon as I get my hands on some plums. Just not sure if I need to drastically adjust cooking time etc?
http://www.goodfood.com.au/good-food/cook/recipe/plum-sauce-20121123-29wzh.html
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I will post the recipe and see if someone can convert it for us.
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Thanks dede, much appreciated :)
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well I had a go today and I think its a sucess!!
800g plums (just the fruit)
400g sugar
600g vinegar
1/2 tsp cayanne pepper
1 tsp each of salt, mixed spice, ground cloves and ground ginger (i used minced from a jar becuase im trying to use it up!)
Cook on 100deg/sp 1/60 min. Pour into sterilised bottles.
I found that its a little runny, but very tasty :)
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Maybe on varoma for the last 5-10 minutes would have thickened it up alfacchini. Often when they have completely cooled, sauces are a bit thicker too.
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Thanks for the tip, it's completely cooled now and still runny. But oh well. I just spent 30 min cooking my marmalade from yesterday to get it to set and I really can't be bothered doing the plum sauce as well!!!
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It won't matter in a recipe will it alfacchino, if the finished sauce is too thin you can always thicken it with some cornflour.
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It won't matter in a recipe will it alfacchino, if the finished sauce is too thin you can always thicken it with some cornflour.
Exactly right :)
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Hi Alf, I made your plum sauce recipe today. Used 1100g plums halved and left stones in. Still runny and tastes like too much vinegar. An old recipe I have used before uses 2 cups sugar to 1 cup of vinegar to 1kg of plums. Is there a chance you got the vinegar quantities wrong? Also tried to thicken up by using varoma at end and bubbled over. Very messy.
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Hi there :)
I'm coming in a bit late, but if you are going to make this again, try reducing the amount of vinegar as well as cooking at varoma temp, speed 2-3 with steamer basket over the top. I find when converting chutney recipes, cooking at varoma normally works a treat to reduce the mixture enough, but sometimes I do need to reduce the vinegar as well. If there is added water I never put that in either.
Blood plums are just amazing aren't they? Sooooooo delicious and such a beautiful colour.
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Thanks for tips greenie. Tried varoma and basket on top and still bubbled over. Need to reduce batch size by at least half. Will prob try to convert my old recipe next time.