Ways With Fresh Ginger

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Petunjuk

SPICY SATAY DIPPING SAUCE

Place three tablespoons of crunchy peanut bulter, half a red chill (deseeded if preferred), three crushed garlic doves, one tablespoon of finely grated ginger, one generous tablespoon of honey, two tablespoons of soy sauce and the juice of a lime into a food processor or blender. Add

50ml of water and blitz until smooth. Serve as a dipping sauce for grilled pork, chicken or prawns

GINGER CHICKEN CURRY

Place one grated thumb-sized piece of ginger, two crushed garlic doves, one handful of chopped coriander, one teaspoon of dried chilli flakes, the juice of one lime and half a tablespoon of oil in a bowl. Add four chopped chicken breasts. Stir to combine, cover, and refrigerate for at least two hours, preferably overnight. Heat one tablespoon of oil in a frying pan or wok. Add one chopped onion to the pan and cook until soft. Add half a teaspoon of turmeric and the chicken mixture; cook on a high heat for 3-4 minutes until the chicken changes colour. Add 400ml of coconut milk, one deseeded and chopped red chilli and 350ml of chicken stock. Simmer until the chicken is cooked through.

PINEAPPLE GINGER SMOOTHIE

Into a food processor or blender, place 130g of chopped fresh pineapple, 120ml of fresh orange juice, 100g of low-fat yoghurl, one tablespoon of honey, half a tablespoon of grated ginger and the juice of half a lime.

Blitz until smooth.

GARLIC AND GINGER MARINATED LAMB CHOPS

In a mixing bowl, combine three crushed garlic doves, a finely grated thumb-sized piece of ginger, two tablespoons of soy sauce, two tablespoons of honey, two tablespoons of sweet chilli sauce, two tablespoons of tomato puree and the juice of a lime. Season well. Add four lamb chops and turn to coat. Cover and marinate for a minimum of two hours, or overnight if possible; turn once or twice during this time. Grill the garlic ginger lamb chops and serve with potatoes or couscous.

BUTTERNUT SQUASH AND GINGER SOUP

Heat one tablespoon of olive oil and 50g of butter in a large saucepan.Add two chopped onions, three crushed garlic doves and one peeled, chopped butternut squash and cook for five minutes. Add a thumbsized piece of grated ginger and one sliced red chilli (deseeded if preferred) and cook for a further five minutes. Add one litre of

hot vegetable stock and bring to the boil; simmer for 20 minutes or until the squash is soft. Blend until smooth and garnish with chopped colander.

GINGER HONEY DUCK BREASTS

Score slashes through the fat of two duck breasts and rub the skin with seasoning. Place skin-down in a cold pan over a high heat. Cook for eight minutes, moving frequently, then flip them over and cook for two minutes. Roast in a preheated 200°C/1SO°C fan/gas mark 6 oven for 15 minutes, then remove, cover with foil and rest. Skim off the excess fat from the pan and add one tablespoon of grated ginger, two tablespoons each of soy sauce and honey and thejuice of half a lime; whisk together and cook until thick. Serve poured overIhe duck.

GINGER AND HONEY COLD AND FLU BUSTER

Put one tablespoon of grated ginger into a small teapot. Pour over 200ml of boiling water and leave to infuse for five minutes. Meanwhile, put one tablespoon each of lemon juice and honey into a mug (add 35ml of whiskey if preferred). Strain the ginger tea into the mug and stir to dissolve the honey. Add more honey or lemon to taste if desired.

APPLE AND GINGER CHUTNEY

Combine 500g of peeled, cored and chopped apples, 250g of peeled and chopped onions and 10g of peeled and grated ginger in a large saucepan with 120ml of cider vinegar, 120g of soft dark brown sugar, one teaspoon of mixed spice and a large pinch of sea salt. Bring to the boil, then reduce the heat and cover. Simmer for 45-60 minutes until the apples are soft and the mixture is a thick, sticky, jam-like consistency. Spoon the chutney

into hot sterilised jars and seal immediately.

THAI STIRY-FRY

In a bowl, mix two tablespoons of fish sauce, one tablespoon of oyster sauce and one teaspoon of sugar. Place a wok or frying pan over a high heat until very hot. Add some oil and cook four cubed chicken breasts for one minute. Add two crushed garlic doves and half a head of chopped broccoli. Cook for one minute. Add two tablespoons of peeled and sliced

ginger, one deseeded and chopped red pepper, one chopped white onion and the prepared sauce. Stir-fry until the chicken is thoroughly cooked; serve with boiled rice or noodles.

PICKLED GINGER

Peel 220g of ginger and slice as finely as possible using a vegetable peeler or mandolin. Place in a bowl and sprinkle with two teaspoons of sea salt. Allow to rest for 30 minutes, then dry with paper towels and

transfer to clean, sterilised jars. In a small saucepan, heat 240ml of rice wine vinegar with 65g of sugar and stir to dissolve. Pour the vinegar over the ginger, covering completely. Allow to cool before sealing (the ginger will turn a pale pink) and refrigerate for at leasl one week.