Habanero Plum Gravy Food

HABANERO PLUM GRAVY

Steps:

• Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
• Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.

SPICY HABANERO JELLY

Steps:

• Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
• Combine puree 1 cup vinegar and sugar in a large saucepan.
• Bring to a boil and boil for 10 minutes stirring constantly.
• Stir in pectin stirring while boiling hard for 1 minute.
• Remove from stove and skim foam.
• Stir in food coloring till eye appealing.
• Or skip if you like as is.
• Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
• Adjust caps Process 10 minutes in boiling water canner.

HABANERO SAUCE

Steps:

• Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.

ROAST BEEF WITH PLUM GRAVY ATOP GARLIC MASH

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Put 1 tbsp of flour in oven bag and shake it around.
• Place beef- uncut- in oven bag.
• Add Plum jam, Worcestershire sauce and chopped onion.
• Seal oven bag.
• Place in baking dish.
• Cook for 40 minutes.
• Whilst Roast is cooking, peel potatoes.
• Boil until soft.
• Mash with butter, garlic and rosemary until smooth puree.
• Cut meat into slices (should be pink- but not bloody- in the centre).
• Scoop a cup of mash onto the centre of a dinner plate.
• Place meat on top.
• Spoon plum gravy over meat.
• Add sprig of fresh rosemary to garnish.