Plum is perfect for culinary experiments, because the fruits of different varieties vary considerably in taste, color, texture and size. Plum can be ink blue, yellow and pale pink. And dense, fleshy, and juicy, full of fragrant juice. And large, with a chicken egg, and small - a little more cherries. So the same dish with it can each time turn out new, one has only to take the fruit of another variety.
Chanterelle salad with braised plum and mascarpone
Alexey Besedin's recipe, restaurant chef Il FORNO on Kutuzovsky:
“This dish can be safely called seasonal, suitable only for the second half of summer - the beginning of autumn, because fresh plums and chanterelles are among the ingredients. At other times of the year, finding them is problematic. So do not delay the preparation of this salad for later. You will spend a few minutes on it, and the dish will turn out so tasty and original, as guests and home ones will surely appreciate. ”
Ingredients (per serving): 100 g red plum, 25 g chard salad, 50 g fresh chanterelles, 1/2 tsp. balsamic vinegar, 1/2 tsp. honey, 1 tbsp. l olive oil, 25 g mascarpone cheese, a pinch of sugar.
Instructions. Fry the chanterelles in butter until done. Caramelize the plum. Cut into slices, remove the stones, heat the sugar and balsamic vinegar in a sauté pan. When the sugar has dissolved, put the plum in there and stew for a few minutes until it absorbs the sauce. Mix honey and olive oil and season the salad leaves with the sauce. Put warm plums, fried chanterelles on them and decorate with mascarpone cheese.
Sabayon with plums and berries
The recipe of Alexander Golubchikov, the chef of the Chugunny Most restaurant:
“This light dessert is a great alternative to high-calorie cakes and preserves. In our version of plum, orange, different berries remain fresh, which means they retain a maximum of vitamins and minerals. From above, they are covered with a gentle air cream with a small amount of sugar. It turns out the perfect dish that can be eaten even by those on a strict diet. ”
Ingredients (per serving): 50 g fresh plum, 30 g strawberry, 30 g grapes, 15 g blueberry, 40 g orange. For sabayon cream: 1 egg, 1-2 tsp. sugar, 1/2 tsp. favorite liqueur.
Instructions. For cream, carefully rub the egg with sugar, add liqueur. How should whisk. Orange cut into segments, plums - into slices, remove the bones. Cut strawberries into four parts, grapes - in half. All fruits and berries except blueberries lay on the dish, pour the curing agent and burn with a burner. Decorate the resulting dessert with blueberries.
Salad with Medlar and Tomatoes
The recipe for Carlo Grecu, the brand-chef of the restaurant “Carlson”:
“Very interesting ingredients are used in this salad - black cumato tomatoes, loquat and edamame beans. In principle, all of them are easy to find on the market or in a large supermarket. If you do this laziness, then each ingredient can be easily replaced. Instead of black kumato tomatoes, take the usual red ones, instead of the medlar - persimmon or sour apple, and edamame will replace the same amount of boiled or canned white beans. ”
Ingredients (per serving): 40 g red plum, 40 g black kumato tomatoes, 40 g uzbek tomatoes, 50 g medlar, 20 g edamame beans, 50 g avocado, 1 sprig of mint, salt to taste. For refueling: 1/2 tsp. Fresh Lime, 1 tsp. grape seed oil, 3 drops of tabasco sauce.
Instructions. Mix all ingredients for refilling. With tomatoes, remove the skin. Skinless tomatoes, plum, skinless loquat and avocado pulp cut into slices, add edamame beans, mint leaves, salt and dressing, mix everything and place on a plate.
Marinated tuna sashimi with plum sauce
The recipe of Amporn’s Choeng Ngam, hotel brand chef Conrad Koh Samui:
“We are already accustomed to serving sweet meat sauces to meat, especially red meat. But to fish is a bit strange. In principle, it is. But tuna is an exception. He has a very dense red meat, for which he even received the nickname "sea beef." So, as a “accompaniment” to it, a sweet plum sauce would be very appropriate. ”
Ingredients (for 4 servings): 400 g frozen tuna, 200 g mix lettuce leaves. For the marinade: 6 tbsp. l soy sauce, 200 ml of water, 30 g of ginger root, 2 cloves of garlic, 1 onion, 2 tbsp. l sesame oil, a pinch of sesame seeds, 1/4 of chili peppers. For plum sauce: 50 g fresh plums, 100 g demiglas sauce, 100 g red wine, 1 tsp. Dijon mustard, 2 tsp. soy sauce, 1 sprig of rosemary, 1 sprig of thyme.
Instructions. For the marinade, chop garlic, onion, ginger, chilli, mix with water, oil and soy sauce. Stir with a gloved hand, kneading the ingredients with force. Place the defrosted tuna in the marinade and place overnight (6-8 hours) in the refrigerator. For the sauce, mix in demi-glace and red wine in a saucepan, put on the stove and boil over low heat over low heat. Add soy sauce and mustard, bring to a boil and add chopped pitted plums, cook for 1 minute and remove from heat. Chop rosemary and thyme and add to hot sauce. Remove the tuna from the marinade, cut into thin slices, pour plum sauce and serve with lettuce leaves.
Duck leg with plum jelly
Recipe restaurant "Moskafe":
“On the one hand, this is a winter dish: duck is still usually associated with the cold season. However, if you study the recipe carefully, then make sure that it is also suitable for summer. There are no heavy cream sauces in it, and the duck does not fry, but long roasts in the oven to softness. Plum jelly perfectly harmonizes with it. By the way, the duck is quite possible to prepare in advance and serve without warming up. Get an original cold snack. ”
Ingredients (per serving): 1 duck leg, 1 sprig of thyme, salt to taste. For plum jelly: 100 g of fresh plum, 50 g of ginger root, 50 g of cranberries, 200 ml of red wine, 1 tbsp. l sugar, 2 g of agar-agar.
Instructions. Place the duck leg on a baking sheet, sprinkle with salt, thyme leaves and bake for 10-12 hours at a temperature of 80-90 ° C. For jelly, cut the plums into slices, fry in a saucepan with sugar, add the chopped ginger, then the cranberries and red wine. Cook over low heat until soft plums. At the end, enter diluted cold water agar-agar, mix and spread on forms. Leave it to solidify. Put the duck leg on the dish and plum jelly next to it. Serve the mustard separately and garnish with fresh herbs.