News0 min ago
wot to do with my caribbean ginger?
3 Answers
i have a nice big piece of it, raw and unpeeled. it seems quite tangy and spicy. I don't know what to do with it? Tea? I have lemonade....ginger beer? I have a chicken to cook......marinade? Or something altogether more exciting? Please help me. And my ginger. thanks.
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Hi Marg0..... I love fresh root ginger too ! I simple peel and finely chop it, then add it to some saut� onions and garlic (oh and a little whizzed up lemon grass if you have some) in a few tablespoons of olive oil (or sesame seed oil), add some fresh finely chopped chillies (you know how many you like !), black mustard seeds and chopped vegetables (thinly sliced carrots, mushrooms, celery, courgettes etc. At this stage you could add either some cooked pulses (a can of rinsed and drained chickpeas, black eyed susies, red kidney beans etc) or some cooked chopped meat pieces (your cooked chicken for example), a can of chopped tomatoes, a canful of water, a teaspoon each of salt and sugar and stir well. Gently simmer until all the veg are cooked and it's nice and thick. Great served up with cooked rice.
Madhur Jaffrey gives a lovely dish of Cauliflower with Almonds & Broad Beans in her Eastern Vegetarian Cookery Book. Basically you boil 170g large broad beans (fresh or frozen) until just tender, then drain them. Mix together 1.5 tsp cornflour, 1 tbsp shaohsing wine or dry sherry, 2 tsp sesame oil and 2 tbsp water in a little bowl/cup. Heat 2 fl oz vegetable oil in a wok/frying pan and stir in 60g whole blanched almonds, fry until golden, then remove to drain on kitchen paper. In the same oil then fry two cloves (peeled and mashed) garlic and two 5p piece sized slices of fresh ginger (peeled and mashed) for about 10 seconds. Then add 800g cauliflower florets (one small head cut into little pieces), the cooked broad beans and one heaped tsp salt. Stir and fry for two minutes, then add 2 tbsp water, cover and cook for a further two minutes until the cauliflower is just tender, but still has some bite. Stir the cornflour, wine etc mix in the bowl/cup and add to the wok. Stir and cook for about 30 seconds. Add the almonds and stir again. Empty into a warm serving dish and remove the garlic and ginger pieces.
Madhur Jaffrey gives a lovely dish of Cauliflower with Almonds & Broad Beans in her Eastern Vegetarian Cookery Book. Basically you boil 170g large broad beans (fresh or frozen) until just tender, then drain them. Mix together 1.5 tsp cornflour, 1 tbsp shaohsing wine or dry sherry, 2 tsp sesame oil and 2 tbsp water in a little bowl/cup. Heat 2 fl oz vegetable oil in a wok/frying pan and stir in 60g whole blanched almonds, fry until golden, then remove to drain on kitchen paper. In the same oil then fry two cloves (peeled and mashed) garlic and two 5p piece sized slices of fresh ginger (peeled and mashed) for about 10 seconds. Then add 800g cauliflower florets (one small head cut into little pieces), the cooked broad beans and one heaped tsp salt. Stir and fry for two minutes, then add 2 tbsp water, cover and cook for a further two minutes until the cauliflower is just tender, but still has some bite. Stir the cornflour, wine etc mix in the bowl/cup and add to the wok. Stir and cook for about 30 seconds. Add the almonds and stir again. Empty into a warm serving dish and remove the garlic and ginger pieces.
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