Sainsburys plum sauce

Allergy Advice Not suitable for customers with an allergy to sesame due to manufacturing methods.

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Sainsburys plum sauce

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Slow-roast pork belly with pickled plums Serves: 6. Prep time: 30 mins. Total time: 5 hrs, plus overnight resting. Slow-roast pork belly with pickled plums Recipe by Rebecca Woollard. These fragrant plums, pickled with ginger and star anise, are the perfect foil for the richness of slow-roast pork belly in a Chinese-style sauce, but they also work brilliantly with roast duck. Serves: 6.

Sainsburys plum sauce

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than recipes for the magazine. Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat. Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy. Meanwhile, rub the Chinese five-spice and sea salt into the scored skin of the duck breasts. Place the duck breasts, skin-side down, in a frying pan over a medium heat and allow the skin to slowly crisp for minutes. Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for minutes. Remove and rest on a warm plate for 5 minutes. Meanwhile, cook the noodles in boiling water for minutes until tender, adding the pak choi for the final minute. Drain, then toss through the sesame oil and soy sauce.

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