Damson sauce for game

Damson 10 recipes. Chocolate, juniper and sloe gin pudding with damson ripple ice cream. Damson mess. Damson crumble with hazelnut and khorasan topping. Damson gin. Damson ketchup. Damson plum upside-down cake. If you want it spicier add a teaspoon or more of chilli powder or cayenne pepper or, if you know you want it quite spicy, start with more chillis at the beginning.

I started with 2 fresh chillis and ended up adding a teaspoon of cayenne pepper. The resulting sauce is mildly spicy. Toggle navigation La Cigale. Taste and add more sugar if needed. In an emergency you can use cherries canned in syrup — skip the sugar and use fresh redcurrants instead of redcurrant jelly — it isn't correct but it works.

Like Like. Thanks for the tip! I will definitely try this one with damsons when they are in season later this year…. You are commenting using your WordPress. You are commenting using your Google account.

You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. This site uses Akismet to reduce spam. Even the tame ones taste pretty wild, so I predict you will find them impossible to resist.

This simple, crustless cheesecake is such a favourite of mine that I sometimes eat it for breakfast. However, bathed in a glorious, rich damson sauce, it makes a fantastic pud. Serves eight. For the damson sauce g damsons g caster sugar. To make the sauce, put the damsons in a pan with ml water.

Bring to a simmer and cook gently, stirring regularly, for minutes, until the fruit has collapsed and the stones have come free. Tip into a sieve and rub through with a wooden spoon to remove the stones and skins.

Beat the cheese with a wooden spoon until smooth if using an unsalted goat's cheese, add a pinch of salt. Add the melted butter, oatmeal, semolina or flour, sugar, eggs and orange zest, mix well, spoon into the tin and smooth the top. Bake for minutes, until just set.

Serve the cheesecake, cut into wedges, warm or at room temperature, with generous spoonfuls of the luscious, purple sauce ladled over the top. If you manage to glean only a handful of damsons, this is a terrific use for them.

Serves five to six. If the duck is tied up, untruss it and gently pull the legs apart, away from the body — this will help the heat get to the meat. Season the duck skin well with salt and pepper.

Put the bird in a roasting tin and roast for about 20 minutes, so the fat starts to run. Baste the bird with any rendered fat or juices, then cover it tightly with foil. Put the damsons in a small, ovenproof dish and roast in the oven for the last 30 minutes of the duck's cooking time, to soften them.