Prawns in a sesame and plum marinade
Serves 2. Allow 6-8 Tiger Prawns per person
Ingredients
2cm piece of fresh ginger, peeled and roughly choppedA small handful of coriander leaves finely chopped
2 cloves of garlic peeled
2 tbsps toasted sesame oil
4 tbsps plum syrup
1 tsp red wine vinegar
Put the ginger, coriander and garlic into a pestle and mortar and grind into a paste.
Add the sesame oil, plum syrup and vinegar and mix together.
Marinade your prawns in this paste for approx 30 minutes then pour the prawns with the mixture into a frying pan and cook for 3/4 minutes until the prawns have turned pink and are cooked.
Serve with rice noodles and enjoy!
Pork and plum stir fry
serves 4
Ingredients
1 lb Pork fillet cut into cubes1 Onion thinly sliced
1 Green pepper
1 Red pepper
4 Large mushrooms sliced
2 Handfuls of bean sprouts
1 Clove of garlic crushed
2 tbsps oil
6 tbsps plum syrup
Heat the oil in a wok or large frying pan and add the pork,stirring until the cubes are brown.
Add the onion, peppers, mushrooms, garlic and stir fry for 5 minutes.
Add the plum syrup and bean sprouts and fry for a further 3minutes.
Serve with noodles or brown rice.
Apple and Plum Crumble
Ingredients
2lb Bramley apples, peeled, cored and sliced4oz soft brown sugar
2 tbsps water
6 tbsps plum syrup
8oz plain flour
3oz butter
Pre heat the oven to gas mark 4, 350F, 180C
Place the apples, 1oz of sugar, 2 tbsps of syrup and the water in a saucepan and cook gently until the apples are soft and fluffy.
Spoon the mixture into a pie-dish and stir in the remaining syrup.
Place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.
When it all looks crumbly, add the sugar and stir well to combine.
Now sprinkle the crumble mixture all over the fruit, spreading it evenly with a fork.
Bake for 30-40 minutes or until the top is golden brown.
Thai salmon kebabs
Ingredients
4 X 140g/5oz skinless salmon fillets, cut into large chunks4 tbsps plum syrup
1 chilli, finely chopped
1 clove of garlic, finely chopped
_ inch piece of ginger, finely chopped
Juice of 1 lime
Oil, for drizzling
Combine the plum syrup, chilli, garlic, ginger and lime juice in a bowl.
Put the salmon onto skewers, pour half the mixture into a bowl for serving, and use the other half to marinate the salmon for 30mins.
Heat a griddle pan until very hot, drizzle kebabs with oil and cook for 7 minutes, turning occasionally until the salmon is cooked.
Serve hot with the dipping sauce.
Finger Food Feast
Serves 4
Cooking Time 30-40 minutes
Preparation time 25 minutes
Ingredients for the plum chutney
450g of plums180g caster sugar
120ml cider vinegar
1 cinnamon stick
3tbs of Plum Syrup
Ingredients for finger food
4 chicken drumsticks100g breadcrumbs
50g of plain flour
1 egg
1 tsp cayenne pepper
2 potatoes
4 pork ribs
2 tbs of Plum Syrup
Preheat the oven to 210c
Start to boil a pan of water for the potato wedges. Peel the potatoes, cut into wedges and put into the water for 10 mins to par boil.
Whilst the potatoes are cooking, glaze the ribs with 2tbs of plum syrup and put into the oven for 40 mins.
Strain the wedges, place on a baking tray and oil generously and cook for 30 mins turning half way through.
Stone the plums, cut into small chunks and put into a saucepan with the sugar, cider vinegar 3tbs of plum syrup and a cinnamon stick bring to the boil and simmer for 20 mins. Serve in small bowls.
Put the breadcrumbs, cayenne pepper and flour into a sandwich bag.
Beat the egg in a separate bowl & then brush onto the chicken. Place the chicken into the breadcrumb mixture, coating each one generously.Fry the chicken until brown and then put into the oven for a further 15 minutes.
Serve and enjoy.
Recipe courtesy of the girls of Northampton High School
Plum syrup and summer fruit sponge cakes
Serves 4
Cooking time 10 minutes
Preparation time 15 minutes
Ingredients for the sponge
4oz self-raising flour4oz caster sugar
4oz softened butter
2 free range eggs
25ml / 1fl oz milk
Ingredients for the sauce
16 tbs Plum Syrup4oz summer fruit berries
Grease 4 microwave-proof ramekin dishes and lightly flour. Place the sugar and butter in a bowl and bind together. Add the eggs and beat together to a smooth mixture. Mix in the milk and flour
Divide the mixture between 4 ramekins. Cover with cling-film and microwave for 2 mins each.
Whilst they are in the microwave heat the Plum Syrup through and at the last minute add the summer fruits to the syrup and remove from the heat. Turn out the individual sponges and spoon 4tbs of syrup over each pudding and add the summer fruits to the top. Finally dust with icing sugar.Serve and enjoy! You can also try this with different fruits and another Pinks Syrup
Recipe courtesy of the girls of Northampton High School
Crispy duck & plum pita breads
Ingredients
Pita bread1/2 Duck Breast
Spring Onions
Cucumber
Plum Syrup
Glaze the duck breast in Plum Syrup and place in the centre of the oven at 240c for 35-40 mins or until crispy. Whilst the duck is cooking cut the spring onion and cucumber into thin strips roughly 4cm long.
Remove the duck from the oven and roughly rip the breast into crispy shreds. Meanwhile toast or bake the pita breads until they rise.
Cut the pita breads along one edge to form a pocket and fill them with the duck, cucumber and onions. Lightly drizzle the stuffing with extra plum syrup.
Serve and enjoy
Recipe courtesy of the girls of Northampton High School
Brioche and pear slices
Ingredients
BriocheRoquefort
Cream cheese
2 pears
Pecan nuts roughly chopped
Rocket leaves
Plum syrup
Slice and toast the brioche. Once cooled lightly spread with cream cheese and then place the rocket leaves on top.
Crumble the Roquefort into the next layer. Core the pears and cut into thin slices.
Glaze the slices with plum syrup and place on top of the Roquefort. Sprinkle on a few pecan nuts. For an extra treat, try grilling the slices.
Serve and enjoy
Recipe courtesy of the girls of Northampton High School
Plum Syllabub
Ingredients
Plum syrup300 ml double cream
Ginger Biscuits
Place the cream in a bowl and mix in 6 tbs of plum syrup, or more to taste. Using an electric whisk on low speed, incorporate air until soft peaks form. Place the ginger biscuits in a plastic bag and crush with a rolling pin.
Make a layer of crushed biscuit in the bottom of a glass and then fill with the syllabub.
Sprinkle some more biscuit on the top.
Simple as that...serve and enjoy
Recipe courtesy of the girls of Northampton High School
Plum Fairy Cakes
Ingredients
8oz sugar8oz self raising flour
8oz butter, melted
Plum syrup
Preheat the oven to 180c and prepare a 12-hole tartlet tin with fairy cake casesWhisk together the eggs and sugar until light and fluffy.
Gradually add the flour and the butter, folding the mixture together gently.Pour the mixture carefully into the fairy cake cases until each is half full.Add a tsp of plum syrup each case followed by another tsp of cake mixture.
Bake the cakes for 10-15 mins until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for 10 mins on a wire rack before removing from the tin.
Serve and enjoy
Recipe courtesy of the girls of Northampton High School
Grilled aubergine and bacon with a plum and orange sauce
Ingredients
2 large auberginesSea salt
2 tbs of olive oil
1/2 juice of a lemon
Plum syrup
Greek Yoghurt 200g
1 large orange peeled a cut into segments
3 rashers of bacon cut into small pieces
Slice the aubergines into thick slices, place in a colander & salt each layer. Put a plate onto the aubergine layers and apply pressure. Preheat the grill until hot.
Brush the aubergines with olive oil and grill each side for 4-5 mins. Fry the bacon pieces until crispy and put aside.
For the sauce, heat the yoghurt gently in a saucepan with the orange segments and bacon pieces (leaving some bacon pieces aside for a garnish). Add plum syrup to the yoghurt to taste.
Serve the aubergine on a crisp green salad, drizzle with the sauce and garnish with bacon pieces.
Recipe courtesy of the girls of Northampton High School
Plum Flapjack
Ingredients
125g soft margarine75g brown sugar
250g rolled oats
7 tbs plum syrup
Preheat oven to 180c. Melt the butter in a saucepan. Line a baking tin with greaseproof paper.
Remove the pan from the heat and stir in the sugar. Add the plum syrup and stir in the oats until all the liquid has been absorbed. Place the mixture into the baking tin and pat it down using the back of a wooden spoon for a smooth finish.
Place in the oven for 15 mins then remove and allow to cool.
Serve and enjoy
Recipe courtesy of the girls of Northampton High School
Plum and pear crumble
Ingredients
450g ripe pears, peeled, cored and thickly sliced1 tbs muscovado sugar
6 plums, peeled, stoned and roughly chopped
1 piece stem ginger, finely chopped
For the topping :
175g plain flour85g butter
85g muscovado sugar
85g pecan nuts, roughly chopped
Heat the oven to 180c. Put the pears into a saucepan with the sugar 4tbs of plum syrup and cook over a gentle heat until the pears are just tender. Remove from the heat and stir in the plums a stem ginger.
Spoon the mixture into a shallow 1.75 litre baking dish and leave to coolTo make the topping, rub the butter into the flour then stir in the sugar and pecan nuts.
Sprinkle the mixture over the fruit and bake for 30 mins until the topping has browned.
Serve with custard or cream or a drizzle of plum syrup...enjoy !
Recipe courtesy of the girls of Northampton High School
Spiced pears
Ingredients
4 large pears1/2 lemon
16 cloves
1/2 cinnamon stick
1/2 pint of red wine
2 tbs Plum syrup
4 orange slices
4 small bay leaves for decoration
Peel pears leaving stalks intact. Rub them all over with the lemon half to prevent them browning.
Stud each pear with 4 cloves. Stand them upright in a pan, add the cinnamon stick, wine and sufficient water then to cover the pears. Bring to the boil and simmer gently until the pears are tender then leave to cool in the cooking liquid.
For the glaze put 2 tbs of the cooking liquid in a saucepan, add the plum syrup and boil briskly for 1 minute.
Place an orange slice on each of 4 small plates, drain the pears and place one on each orange slice. Spoon a little of the glaze over each pear and decorate with a bay leaf.
Serve and enjoy
Recipe courtesy of the girls of Northampton High School
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