Ingredients
| 500g plums, pitted and roughly chopped | |
| 1 chipotle in adobo sauce, finely sliced | |
| 1 onion, diced | |
| 2 cloves garlic, finely sliced | |
| ¼ cup apple cider vinegar | |
| 2 tablespoons water | |
| 1 tablespoon smoked paprika | |
| 1 teaspoon salt | |
| 1 teaspoon sumac | |
| 2 tablespoons raw sugar | |
| 2 tablespoons tamari |
Instructions
| 1. | Put all the ingredients in a pot. |
| 2. | Place over a medium heat and cook for 15 minutes, stirring occasionally. |
| 3. | Remove from the heat and cool slightly, then transfer to a food processor and whizz until as smooth as possible. |
| 4. | Strain through a sieve back into the pot, using a spatula to press the sauce through the sieve. |
| 5. | Bring the sauce to a simmer and cook for 40 minutes, stirring frequently. |
| 6. | Remove from heat and taste – depending on the sweetness of your plums, you might like to add more sugar or salt. |
| 7. | Store sauce in large sterilised sealed jars; it will keep in the fridge for up to 3 months once opened. |
| 8. | SMOKY PLUM SAUCE WITH BARBECUED LEEKS |
| 9. | Thinly slice green leek tops and fry with a sprinkle of fennel seeds until soft and slightly charred. |
| 10. | Chop remaining white part of leeks into 5cm pieces and brush with olive oil. |
| 11. | Barbecue, rotating occasionally, until golden brown on the outside and soft in the middle. |
| 12. | Season with salt and pepper and a drizzle of wine white vinegar. Serve with flatbreads smoky plum sauce, a spoonful of yoghurt and leeks. |
| 13. | Garnish with herbs of your choice. |
Recipes, food styling & Photography Will Bowman & Jane Lyons
Leave a Reply