Gluten Free Davidsons Plum Shortbread
Combine a cup of rice flour, half cup tapioca flour, half cup icing sugar, half teaspoon salt, 3 Tablespoons Davidsons Plum Powder. Add one egg and half cup olive oil. Combine well.
Roll in to balls and place on a baking paper lined tray. Flatten with the back of a fork. Into a 180C oven for 20 minutes.
Davidsons Plum Shortbread –
Cream 250gm butter, half cup sugar and 2 Tbspn Davidsons Plum Powder. Mix in 2.5 cups plain flour and half cup rice flour. Spread mix onto baking tray 1cm thickness. Cover with greaseproof paper. Bake moderate oven 30 mins. Slice into fingers while still hot.
Davidsons Plum & Ginger Sauce –
Combine 110gm sugar with 125ml water. Bring to boil.
Reduce heat. Simmer 5 mins.
Add 7cm julienned ginger, 80 ml brown rice vinegar, 2 Tbspns Tamari and 10gm Davidsons Plum Powder.
Simmer for 5 mins.
Serve with deep fried tofu and greens
Davidson Plum Paste (The Cook & the Chef)
Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.
Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.
Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.
Serve spoonfuls of paste with strong sharp cheese & walnut toast.
Davidson’s Plum Chutney
500g Spanish onions, sliced
1 garlic clove
butter for frying
200g Davidson’s plums, de-seeded and chopped
200g brown sugar
100ml dry white wine
100ml white wine vinegar
a pinch of curry powder
Sweat the onions and chopped garlic in a little butter until transparent. Add the remaining ingredients and boil for 1 to 2 hours or until thick stirring occasionally.