Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Friday, May 16, 2014
Ginger Chicken Cutlet
Best snack for great evenings and get-together.
Ingredients
Minced Chicken-500gm
Ginger crushed-1tsp
Ginger minced-1tsp
Green chilly minced-2tsp
Onion medium minced-1/2
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Besan flour/ chickpea flour-1tbsp
Salt to taste
Egg-1
Garam masala powder-1tsp
Method
In a small bowl add minced chicken, turmeric, crushed ginger and minced green chilly. Mix well and pressure cook the chicken for 5 mins or for 1whistle. Cool down the minced chicken add the onions, minced ginger, besan flour, chilly powder, garam masala, salt and one beaten egg. Shape the mixture into cutlets and shallow fry in hot oil till golden brown. Serve sizzling hot with tomato sauce or Mint chutney.
Friday, April 4, 2014
Spiced Ginger Red Cabbage
Spiced Ginger Red Cabbage
I love baked red cabbage in the winter months, its easy to make, will keep well in fridge for 2-3 days and can be reheated just before a meal, it would be perfect with Christmas lunch or served with left over ham or turkey after the big day. The Mackays Spiced Ginger Preserve adds a nice kick to this dish making it even more warming than usual.
Im delighted to say that this post is part of #ChristmaswithMackays a 12 days of Christmas feature being run by Mackays, a family run Scottish company who make their preserves in small batches in the traditional way.
1/2 a medium red cabbage
2 medium or 1 large onion
3 apples
3 tbsp Mackays Spiced Ginger Preserve
1 in/2.5cm peeled fresh ginger, finely chopped
2 tbsp white or red wine vinegar
1 tbsp soft brown sugar
1 tsp salt
2. Slice the cabbage, peel and slice the onions. Peel, core and slice the apples.
3. In a deep ovenproof casserole dish, build up layers of cabbage, onion and apple and finely chopped fresh ginger, add a tbsp of Mackays Spiced Ginger Preserve and start the layers with the cabbage again. There should be around 3 layers. Finish with a layer of cabbage.
4. Sprinkle over the salt and the soft brown sugar.
5. Add the wine vinegar.
6 Put a lid on the casserole or use a piece of foil.
7. Bake in the pre-heated oven for 1 1/2 - 2 hours. When the cabbage is soft, it is ready.
You can make this even more festive by adding fresh cranberries and an additional tbsp of soft brown sugar to counteract the acidity of the berries.
Many thanks to Claire at Mackays for the samples of Mackays preserves, I was not paid for this post and all opinions are my own.
Tuesday, March 25, 2014
Ca Ro Phi Kho Gung Xa Tilapia in ginger lemongrass caramel sauce
(Tilapia braised in Ginger & Lemongrass Caramelized sauce)
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Tilapia is a white fluffy fish. It is one of my favorite fish to cook with. Very easy, quick and best yet it is very delicious. When I braised caramel any kind of fish, I normally add some kind of herb or even vegetable like tomatoes or onions to get rid of fishy smell. However, this time I did not use any of those on this tilapia fish recipe at all. And surprisingly, it comes to be one of my favorite fish dishes that I’ve ever cooked. Now, when come to caramel dish, most of our Vietnamese families do their caramel sauce on their own, which is a combination of sugar and oil, and let it cook until form a caramel color. I am not really good of doing it! I get it burn most of the time so I usually buy a dark soy sauce, which also gives you that really nice caramel sauce. But if you are familiar with doing your own caramel sauce, you can leave dark soy sauce part out. So let’s get this delicious braised tilapia to our dinner table, shall we~~
Ingredients:
1 whole big tilapia fish
1tbsp finely chopped ginger,
1tbsp finely slice lemongrass
1tbsp (3-4 cloves) finely chopped garlic
2tbsp oyster sauce (dau hao)
1tsp black or white pepper
½ tbsp sugar
¼ tsp salt
¼ tsp cooking wine (any kind)
1 tsp dark soy sauce (nuoc mau)
1¼ cup water
For the fish, when you buy, some are already cleaned and packed. For some market that I mostly find are in Asian store where you buy, you can ask fish cleaner or employee to clean and halve it for you. However, when you bring it home, make sure you clean it very well again. As I showed in the picture on your left, when you open the fish, you will see the black thing that attached to the fish. I don’t really know what it is call, but make sure to clean white on the inside. People make a lot of mistake when cooking fish, no matter what they put, they still find a strong fishy smell, well that black is the reason why as well as the vein that attached closely to the fish bone. So make sure to clean it very well.
Directions:
In a round sauce pan or a pot (big enough to place the fish), heat 1tbsp cooking oil, and add in the ginger and lemongrass. Let it cook until slightly turn golden, then add in your garlic. Make sure you don’t walk away while in the process of frying ginger, lemongrass and garlic because it cooks really fast. When turn golden color, pour in 1¼ cup water, and add the rest of the ingredients (oyster sauce, black or white pepper, sugar, salt, cooking wine and dark soy sauce). Bring to a boil; add the fish, and let it cook for 3 to 5 minutes with the lid cover. Turn the fish over, lower the heat, and let it simmer for 20 minutes. Remove from the heat and sprinkle any green on top for garnish. Serve it over jasmine rice or fry rice, whichever you prefer. Enjoy!!
Thursday, January 30, 2014
The Kings Ginger Summer Cup
 |
| King Edward VII |
The King’s Ginger is the emphatically ginger liqueur that was specifically formulated by Berry Bros. in 1903 for King Edward VII. Rich and zesty, it was created to stimulate and revivify His Majesty and has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.
The King’s Ginger is sporting a new look to assert the premium credentials of the world’s only high-strength ginger liqueur and to reinforce its peerless heritage.
King Edward VII was a thoroughly sociable chap who enjoyed the high life; his preferred pursuits were many and varied, chief among them driving his horseless carriage, a Daimler. His physician, a customer of Berry Bros. (as was the King), was concerned about Edward’s health, exposed as he was to the elements in his new automobile. He commissioned, therefore, his wine and spirits merchants to formulate a liqueur which would warm His Majesty; the result, a rich, golden liqueur with a pronounced spicy ginger emphasis and delightfully crisp flavour.
The King’s Ginger is a high-strength liqueur created by the careful maceration of ginger root enlivened by the judicious addition of citrus in the form of lemon peel. Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be enjoyed on its own all year round as well as in any number of cocktails and long drinks. It has been described by Jonathan Ray in The Fieldas “opulently and sublimely gingery.”
1 part (25ml/1oz) The Kings Ginger
3 parts (75ml/2.5oz) Cranberry Juice
3 parts (75ml/2.5oz) Lemonade
Build in a glass over ice and add lemon wheels and strawberries. This can also be made in jugs and punch bowls.
Heres another alternative to tonic water in your gin:
Bulldog Gin Signature Serve
Ingredients:
50 ml Bulldog Gin
Top Cloudy lemonade
Sprig of Mint
Lemon wedge
Method:
Pour in Gin over cubed ice, top up with cloudy lemonade and garnish with a lemon wedge and sprig of mint.
I still have a sample of Appleton Estate Rum to try, but think Id like to add that to a dessert or cake so Ill report back on that another time.
Bulldog Gin is available in 70cl bottles from Waitrose RRP £24.99
Appleton Estate Rum V/X is available from all major supermarkets RRP £20.29
Appleton Estate Rum 8 Year Old is available from Selfridges RRP £24.99
The Kings Ginger is available from Berry Bros. & Rudd in 50cl bottles at £17.95
I was provided with miniatures of these spirits to sample with mixers, I was not paid for this post and all opinions are my own.
Wednesday, January 29, 2014
Paleo No She Didnt! Featuring Ginger not bread and Paleo Hot Chocolate
Over the summer, I got the harebrained idea to start a Paleo cooking web series, and because YouTube is free to anyone with an internet connection and a dream, I finally got my life together enough to put the first episode together for you.
Im proud to present "Paleo No She Didnt!" A show about how I bastardize what it means to eat paleo. This week, Im kicking things off with two holiday favorites: Gingerbread and Hot Chocolate! I hope you like it!
Read More..
Im proud to present "Paleo No She Didnt!" A show about how I bastardize what it means to eat paleo. This week, Im kicking things off with two holiday favorites: Gingerbread and Hot Chocolate! I hope you like it!
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