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The proof is in the plum pudding

The Dunbrody House star chef shares his favourite recipes

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Simple Plum Galette

Simple Plum Galette

Simple Plum Galette

THE plum trees in the garden are heaving with fruit this year, and we've been so busy in the hotel that I was waiting for a day off to get the family together to help me pick and prep them for cooking.

We ate loads of plums off the branch, but they are more commonly found baked in cakes, tarts and pies, as well as plum jam. For a savoury twist, spicy plum chutney is a must.

If you've a huge glut of plums, it is possible to freeze some to use later. Just wash, peel and pit the plum, then cut into slices or quarters and freeze on a baking sheet in a single layer. Once frozen, pop them into an airtight container until ready to use. Keep them for up to six months and use in bakes or smoothies.

My favourite plum recipes include this tasty chilli plum and carrot chutney. Chop the plums to add to grated carrots and chilli and they are ready to make a lovely condiment that will go well with cheese, sandwiches or on the side of a ham salad. This chutney will keep for nine months or longer so keep a jar or two to use later in the year.

Next, we have a beautiful rustic plum tart, a plum galette, simply made by encasing plums in some puff pastry with crunchy pistachios to add a lovely contrast to the soft fruit. I used a little corn flour to help absorb the juices of the plums while baking - a great trick to ensure the pastry will be cooked at the bottom. Indulge by serving with a dollop of mascarpone cream.

Happy cooking,

Kevin

 

SIMPLE PLUM GALETTE

Ingredients (Serves 4):

200g puff pastry

3-4 plums, cut into slices

2 tbsp caster sugar

1 tbsp corn flour

½ tbsp orange zest

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2 tbsp honey

1 egg wash

1 tbsp pistachio, chopped (optional)

For the mascarpone cream:

250g mascarpone

100ml cream

25g honey

1 lemon zest

Method:

1. Preheat the oven to 180C. Line a baking sheet with parchment paper.

2. In a bowl, combine the plum pieces with the caster sugar, corn flour and orange zest. Toss to coat the plums.

3. On a lightly floured work surface, roll the puff pastry into a circle about 20cm in diameter and 3mm thick.

4. Place the plum pieces over the pastry and drizzle with honey.

5. Fold the edge of the pastry over the fruit and brush with egg wash, then sprinkle the galette with sugar and chopped pistachio.

6. Place in the oven for 25-35 minutes until golden brown and the plums are bubbling. Remove from the oven and leave to cool.

7. To prepare the mascarpone cream, in a bowl beat the mascarpone with a spatula until softened. Pour in the cream, honey, lemon zest and whisk briskly until a soft peak is achieved. Cover with cling film and place in the fridge until required.

8. Slice and serve the tart with the cream.

 

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Kevin Dundon Food for 2511-2018. Pic taken 25-9-2018 by Ernie Leslie
Chilli Plum Chutney

Kevin Dundon Food for 2511-2018. Pic taken 25-9-2018 by Ernie Leslie Chilli Plum Chutney

Kevin Dundon Food for 2511-2018. Pic taken 25-9-2018 by Ernie Leslie Chilli Plum Chutney

 

CHILLI PLUM AND CARROT CHUTNEY

Ingredients (Makes 2-3 jars):

750g plums, chopped

250g carrots, grated

4 cloves garlic, chopped

1 onion, chopped

1 cooking apple, grated

1-2 fresh chillies, deseeded and chopped finely

240ml cider vinegar

125g raisins

250g brown sugar

1 tsp ground ginger

½ tsp ground cloves

Method:

1. Cut the plums in half, remove the stones, then place the fruit in a heavy-based saucepan with the grated carrots, garlic, onion, apple and chilli.

2. Pour in the vinegar and bring to the boil to soften the plums for approximately 2 minutes. Reduce on to low heat and add in the brown sugar, raisins, ground ginger and cloves. Stir well to coat all the ingredients.

3. Simmer without a lid for 30-40 minutes until the veg is fully softened. The liquid will turn into a syrupy texture. Stir every five minutes to ensure the mixture doesn't stick to the base of the saucepan.

4. Remove from the heat, allow to cool and pour into sterilised jars. The plum chutney will keep for nine months or longer.

5. Allow it to settle for a few days to let all the flavour combine for a smoother chutney. If you can't wait that long, the chutney will still taste delicious, but might be very spicy.

 

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TOP TIP: Spice up your crumble mix with some flavoursome extras

A little cooked or raw crumble mix can be added to so many desserts for extra crunchiness, like in my plum galette.

To the traditional ingredients of flour, butter and brown sugar, I add some porridge and nuts to bring texture. If you are feeling adventurous, why not add some sultanas or chocolate chips - a treat for the whole family.

  • Check out my new website for more great recipes and ideas at kevindundon.com.

 

 

 

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