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Mustard blood plums
makes about 1.3kg

This is a take on the apricot mustard fruits but the recipe makes more sauce because it is such a useful embellishment to winter sauces and especially wonderful with duck

500g local dried blood plums 

1kg filtered water


15g black mustard seeds

15g yellow mustard seeds

blood plum water


50g hot mustard powder


100g honey


700g caster sugar


100g whole grain Dijon mustard


2 bay leaves


350g Vine Valley white wine vinegar

Method one — for very nice squishy dried blood plums

Remembering that this mix with boil double it’s cold height, weigh the water into a saucepan and whisk in the dry mustard, and then weigh in the honey, sugar, wholegrain mustard and vinegar and add the water, mustard seeds and bay leaves.

Place the pot on high heat and stir until the sugar is dissolved. Simmer on very low heat for about 5 minutes until it starts to thicken, add the blood plums stir over and bring back to the boil, then immediately turn the heat off.

For absolute long life storage safety, store in sterilised glass jars or in the shorter term vac in convenient weights.

Method two — for very dry, dried blood plums

Put the blood plums and mustard seeds into a bowl, cover with cold water and allow to stand over night.

Drain the liquid and top to 1kg with cold water. Remembering that this mix with boil double it’s cold height, weigh the blood plum water into a saucepan and top it to 1kg, whisk in the dry mustard, and then weigh in the honey, sugar, wholegrain mustard and vinegar and add the bay leaves.

Place the pot on high heat and stir until the sugar is dissolved. Simmer on very low heat for about 5 minutes until it starts to thicken, add the blood plums and stir over and bring back to the boil, then immediately turn the heat off.

For absolute long life storage safety, store in sterilised glass jars or in the shorter term vac in convenient weights.

serving suggestions 
roast duck, poached or roasted chicken, corned beef and roast pork belly.

tip — the resulting marinade juices are really delicious so you might like to double the marinade and harvest most of it to use a dressing or sauce. We knocked some into a light chicken glaze and…yumbo!

copyright © text and recipes Ann Oliver 2012


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.