It is a curiosity of the greengage that a fruit so unprepossessing to look at should be one of the tastiest types of plum. It is green and marks easily. However the taste is wonderful.

If you can get hold of some of them, and they are too marked for the fruit bowl, then try one of the following recipes (from Beryl Wood's classic work "Let's Preserve It")

GREENGAGE JAM
2 lbs. greengages (stalked and stoned), 1½ lb. sugar, water.
Put fruit in pan with small quantity of water; bring to boil and simmer gently 15 mins.; add sugar, stirring till dissolved; bring to boil and boil gently to set; pot and cover at once.

GREENGAGE JELLY
2 lbs. greengages, ½ pt. water, sugar.
Halve greengages, simmer in water (a little more may be needed if fruit is very firm) till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.

GREENGAGE AND APPLE JAM
2 lbs. stoned greengages, 1 Ib. cooking apples (when peeled and cored), ¼ pt. water, 3 lbs. sugar. Put fruit in pan with water, simmer till soft; add sugar, stirring till dissolved; boil steadily to set; pot and cover at once. (If greengages are very ripe, allow apple to cook for short time first.)

GREENGAGE ANB RED PLUM JAM
1 lb. stoned greengages, 1 lb. stoned red plums, 2 lbs. sugar, ¼ pt. water. Proceed as for greengage jam.

 

Shouldn't Adam's Fish curry recipe be here? We've all read the interview, where's the recipe?

I think Tony wanted to protect the masses in case my recipe actually sucks ;-)

But I share no such concerns (about protecting the masses, not about whether the recipe sucks -- that's for you to decide!), so without further ado...

Fish Curry
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1 tbsp butter

1 large yellow onion
1 jalapeno pepper
2 dried red chiles
1 tomato

2 tsp coriander seeds
2 tsp mustard seeds
1.5 tsp cumin seeds
1/4 cinnamon stick
1/2 tsp ground turmeric
1 tsp ground black pepper
1.5 tsp garam masala

1 tbsp tamarind paste
Juice of 1/2 lemon

1 14 oz can "light" coconut milk

3 potatoes
5 scalions

1 large handful cilantro
1 lb fish

Salt

1. Deseed and chop up dried chiles. Soak in just enough boiling water to cover.
2. Toast whole spices (coriander, mustard seeds, cumin, cinnamon) in a pan over high heat.
3. Chop onion finely. Start sweating in butter, in a large pan over medium heat.
4. When onion is translucent, add finely chopped/deseeded/deveined jalapeno.
5. Cook for a while until onions are browned, then add chiles/soaking water.
6. Cook for a while, then add tomato, deseeded and chopped finely.
7. Cook for a while, then add tamarind, lemon juice, and all spices.
8. Add a bit of extra water to loosen the mixture, put in blender, blend.
9. Add blended mixture to a large pot. Use some water to get the rest of the mixture out of the blender.
10. Add coconut milk add enough water to make the curry fairly loose.
11. Bring to a simmer.
12. Add potatoes, cut into bite-sized chunks, and scalions, diced.
13. Cook covered over low heat for 1 hour, or until potatoes are soft.
14. Add salt to taste.
15. Add cilantro, roughly chopped.
16. Add fish, chopped into bite-sized chunks.
17. Bring back to a simmer for a few minutes until the fish is cooked.
18. Serve over basmati rice.

As always, let me know if you have any questions, and please share your experience should you try to recreate this recipe... FYI, this is the first and only recipe I've ever bothered to transcribe. Working from the recipe it has come out well on three occasions (four, if you count the time I created it) -- so at least if I cook it in my kitchen using my equipment the recipe seems to work :) -- I've certainly used lots of recipes in the past that don't work, so if you have any problems I'd be very interested (but of course I hope you don't!)

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