Plumbrillo Recipes
PLUMBRILLO
Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h40m
Yield About 7 x 100ml pots
Number Of Ingredients 2
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.
Nutrition Facts : Calories 56 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
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- Ingredients. Ripe plums 2Kgs. sugar 1Kg. Pectin 2 sachets (this is double the quantity required for jellying) 1/2 lemon squeezed. a dash of salt. Optional-2 tsp cinnamon powder.
- Proceedure. Wash and dry the plums. Half them and remove stones. Put them in a blender and blend into a smooth puree(without addition of any water).
- Forming. For immediate(within next 6 months) use or gifting: Take a tin or glass tray. grease the sides of the tin. Gently pour the mixture into the tin.
- The plumbrillo can be cut into thick slices to top a toast. It coupled with semisoft cheeses forms an excellent bite sized aperitif. The wrapped blocks make beautiful homemade gifts esp during winter festive.
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