Pork with Sour Plums

My holiday in Poland earlier this year has inspired many new recipes and posts.

This one was from a meal of slow cooked belly pork with caramelised sour plums and roast potatoes, which I had at the Gvara Restaurant.

 

I tried doing caramelised plums but did not have any success, as it was the sourness I liked, I did the plums a different way.

This works well with plums that are not quite ripe, I used small ones from the supermarket, the sort they say will ripen at home (I find they never do!).

Sour Plums

  • 4-5 per person depending on size.
  • Simmer whole with some water and a little sugar in a shallow wide pan with a lid till soft.
  • Keep taking off the lid and stirring and adjusting the heat etc.
  • You do not want a lot of liquid .
  • Aiming for cooked but still sour – add a little sugar at end if needed.

 

Roast Pork with Sour Plums

I roasted a joint of pork loin – I think that is much nicer than leg of pork.  You could just grill pork chops for this.

Serve the pork with the plums.

Served on Royal Doulton Tapestry 1966 – 1988.

 

Slightly Chinese Style Slow Cooked Belly Pork

 

Ingredients

  • Large piece of belly pork
  • 1 can of Jamaican fiery ginger beer – regular with sugar (NOT sweetener)
  • Sliced piece of peeled root ginger – around 8cm long (finger length)
  • 3- 4 crushed garlic cloves
  • Several long chilies, fresh or dried.
  • 3-4 grains allspice or cloves.
  • 3-4 bay leaves
  • 8 black peppercorns

Method

  • Place everything in a slow cooker and cook for at least 4 hours (often more)– till flesh is soft.
  • Remove from juices and cut into thick slices to serve. 

 

 

Served on Royal Doulton Tapestry 1966 – 1988.

Krystyna’s Plum Cake

I have very fond memories of the first time I tasted this cake, it was a very warm, late summer’s day in the land of a thousand lakes in North East Poland – the Mazurian Lakes.

 

 

My cousin Krystyna went outside and came back in with one basket of eggs she had collected and another of ripe plums from one of the trees outside.  We set to and made this cake to her recipe, calling in the other cousins to eat it as soon as it was cool enough!

The contrasts between the texture of the cake and cooked plums and also the sweetness of the cake and the slight tartness of the plums make this a cake to remember.

The use of oil means this is a relevantly modern recipe & it is so easy to make.

The original recipe was made using metric cups but I have converted it to weights as I am happier using these.

I make this using Victoria Plums.

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Ingredients

350 – 400g of plums  –  small plums are best

4 eggs

170g granulated sugar

200g self raising flour

60ml sunflower oil

Icing sugar – to dust

Method

Pre heat the oven to Gas mark 4 – 1800C

Take a roasting tin around 22cm by 31 cm and use one piece of greaseproof paper to line the 2 long sides and the base.

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Cut the plums into quarters and take out the stones.

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Whisk the eggs and sugar until the mixture is thick and creamy.

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Add the oil and the flour and lightly beat everything together to make a thick batter.

Pour the batter into the roasting tin.

Place the cut plums, skin side down in rows on the batter until the top is full – they will start to sink – do not worry.

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Bake for 30 to 35 minutes.

Dust with icing sugar when it has cooled slightly.

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Cut into squares to serve.

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Tea plates are Counterpoint (1973 – 1987) by  Royal Doulton.

Note

If you have any cake left, it is better not to cover it with too airtight a cover as it will go soggy.