We recently made some Apple and Rosemary Jelly and Chilli, Plum and Damson sauce so have been experimenting with different ways that it can be used to create dishes.
The Chilli, Plum and Damson (damsons donated by my sister) Sauce can be used as a condiment to go with Peking duck, spring rolls, prawns in batter or any other dim sum type Chinese dish. The Apple and Rosemary Jelly needs a little more creative thinking and can be used as a glaze for meat or mixed with other ingredients to make a marinade.
Sausage and Mustard with Apple Jelly
2 tsps Apple and Rosemary Jelly
2 tsps Wholegrain mustard
4 Sausages
Olive Oil
Glass of wine
splash of double cream
Pre heat the oven to 180C
Mix the olive oil, apple and rosemary jelly and mustard together in a baking tray.
Add the suasages and turn to coat in the mixture, then bake in the oven for 20 minutes.
Add the wine and cream and pop back in the oven for a further 5 minutes.
Delicious served with mashed potato.
Chicken Wings with Apple and Rosemary Jelly and Chilli, Plum and Damson Sauce
Marinade
2 tsp Apple and Rosemary Jelly
2 tbsp Chilli, Plum and Damson Sauce
1 clove Garlic, finely diced
1 shallot, finely diced
2 – 3 Chicken Wings per person
Mix the marinade ingredients together then add the chicken wings and marinate for at least an hour.
Pre heat the oven to 180C, spread the chicken wings on a baking tray and bake for 20 minutes.
We like to separate the chicken wings to create two pieces and we also skin them.
Duck breast glazed with Apple and Rosemary Jelly