Plumbrillo Recipes

PLUMBRILLO

Steps:

• Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.
• Sieve the fruit and juice through a nylon sieve back into the pan - make sure you get every bit of pulp out of the mix that you can.
• Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn't catch - it's ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.
• Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.