Sticky plum chicken drumsticks

You could replace the plums for apricots and use apricot jam.

Ingredients

5 plums, halved, stones taken out

½ onion, chopped

3cm knob ginger, peeled, sliced

2 cloves garlic, peeled and chopped

3 tablespoons of rice wine vinegar

3 tablespoons of plum jam

1 tablespoon of kecap manis

¼ tsp chinese 5 spice

Method

In a medium pot cook onion, garlic and ginger with a little butter until softened. Add the rest of the ingredients and add 200ml water. Simmer for 10 mins or until thickened. Blend when cool. This can be a marinade or a dipping sauce.

This is enough for at least 12 chicken drumsticks. Using half the sauce you can marinate over night then cook at 180C for 45 minutes, basting halfway with some of the sauce. To serve just heat any remaining sauce until thick and pour over your drumsticks

Garlic Sauce

I love garlic sauce and there are lots of versions around but this is how I make it, it is worth the effort of peeling all the garlic cloves, it lasts a long time in the fridge, but it probably won't last too long cause its delish! It is so versatile, use it for garlic bread, add to  for aioli stirfries, as a dipping sauce, salad dressings, use with cooked meats, casseroles...pretty much anywhere you would use garlic. I used this last night with olive oil and loads of butter, loads of garlic sauce for garlic prawns and a big greek salad :) I used it again today to heat with the leftover pulled pork, so yum!

The lemon, salt and amount of olive oil is personal preference, so be sure to taste as you go!

4 whole heads of garlic, separate cloves and peel

juice of 2-3 lemons (120-150ml)

1 tsp salt, approx

100-200ml olive oil

Put everything in food processor except oil. Blend up and slowly add oil, until very smooth and creamy, taste and adjust with more lemon, salt or oil. Store in fridge.