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New Plum and Ginger Dressing Perfect For Chinese New Year

An innovative new Plum and Ginger dressing from award-winning family business Mammy Jamia’s has been launched just in time for Chinese New Year.

The dressing, priced at £2.95 RRP and available in Waitrose stores and on Waitrose.com, is the perfect accompaniment to Asian-inspired dishes this Chinese New Year, The Year of the Monkey, which begins on 8th February.

The product is so versatile that it can be used as a dressing, dip or marinade and is just the right fit for a dish of salmon and duck. It also works brilliantly as a stir-fry sauce.

Mammy Jamia’s, best known for their premium preserves, launched back in 2010. They have launched a total of three new dressings and their exciting and innovative products are based on a family recipe made by Mammy Jamia herself.

Sophie Cairns of Mammy Jamia’s said: “We are delighted to launch our Asian-inspired Plum and Ginger dressing.

“It’s wonderfully fresh and tasty and is a great accompaniment to a whole host of dishes, but one of my favourites has to be the Duck with Plum and Ginger Sauce. This dish is perfect for those entertaining guests this Chinese New Year.”

Duck with plum and ginger sauce

Serves 2
Ingredients
2 duck breasts
1 red onion, finely diced
Mammy Jamia’s Plum and Ginger Dressing
Dried chilli flakes

Method

  • Pre-heat the oven to 220C
  • Pat the skin of the duck breasts with paper towel to remove any excess moisture, score the skin and season with a little salt and pepper.
  • In a cold frying pan place the duck breasts skin side down and then place the pan over the hob and fry until the skin is brown and crispy. Remove excess fat from the pan throughout this process.
  • While the duck is frying sauté the onions in olive oil until soft and then add half a bottle of Mammy Jamia’s Plum and Ginger Dressing along with the dried chilli flakes into the onions and bring to a gentle simmer.
  • Once the skin is nice and brown turn over the breasts and fry for 30 seconds.
  • Place the duck breasts in an oven proof dish, skin side up and put in the oven for about 10 minutes.
  • Pour remaining Mammy Jamia’s Plum and Ginger Dressing over the top of the duck and continue to cook for a further 5 minutes.
  • Remove the duck from the oven and allow it to rest for 5 minutes.
  • Once it’s rested, slice the duck and plate up adding more sauce onto the duck breast.
  • Serve with an Asian-style side of your choice. We recommend steamed Pak Choi with ginger and chilli.