Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Wednesday, April 16, 2014
Ginger beef with chili
Ginger beef with chili
Ingredients
- Beef undercut 1/2kg
- Diced tomatoes 1
- Green onion 1
- Green chilies 4-5
- Vinegar 1tbsp
- Ginger garlic paste 1tbsp
- Red chili powder 1tbsp
- Black pepper powder 1tbsp
- Oil for frying
- Oil 2-3tbsp
- Black pepper 1/4tbsp
- Salt as required
- Green chili sauce 2tbsp
- Worcestershire sauce 1tbsp
- Corn flour 2tbsp
- Nutmeg powder 1/4tsp
- Capsicum 1
Method:-
- Slice the beef fillet. Mix with a pinch of salt, 1/2tbsp ginger garlic paste, 1tbsp red chili powder, 1tbsp vinegar, 2tbps green chili sauce and 2tbsp corn flour. Marinate for a while.Heat oil in a pan and fry the beef slices until golden brown in color. Remove and keep aside.In a wok heat 2-3 tbsp of oil. Add 1/2tbsp ginger garlic paste, 4-5 chopped green chilies,1 chopped spring onion,1 diced tomato and 1 diced capsicum .
- When the vegetables are tender add the fried beef. Add 1 tbsp Worcestershire sauce, salt as reqired,1tbsp black pepper powder and 1/4tsp nutmeg powder. Mix well.Serve the ginger beef chili with boiled rice.
Tuesday, April 8, 2014
Carrot Soup with Ginger Cardamom Orange
Theres a definite Indian influence to this soup, but its subtle enough to allow it to fit in with many different menus. Its light enough to serve as starter to a large meal, although it would do just fine alongside a sandwich.
As my soup cooled I realized it would probably be just as good served cold as hot, which really makes it versatile. Making it in advance will allow the flavours to develop thoroughly, so if you can do that, its a good idea.
6 to 8 servings
1 hour prep time
1 kilo (2 pounds) carrots
3 or 4 stalks of celery
6 cups water
1 1/2 teaspoons salt
12 green cardamom pods
1/4 teaspoon black peppercorns
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 orange
2 tablespoons unsalted butter
2 tablespoons honey
the juice of 1 orange
2 cups buttermilk
1/4 cup sweet sherry
sour cream or yogurt to garnish
Scrub or peel the carrots, and cut them into chunks. Wash and trim the celery and cut it into somewhat larger chunks. Put them in a large soup pot with the water and the salt. Bring to a boil and boil gently but steadily for 30 minutes, until the carrots are tender.
Meanwhile, crush the cardamom pods enough to be able to remove the green papery husks (discard them) then grind the seeds with the peppercorns. Peel and grate the ginger. Wash the orange well (with soap) dry it, and grate the orange zest. Heat the butter in a small skillet and cook the cardomom, pepper, ginger and orange zest in it for 3 or 4 minutes, stirring regularly, until slight signs of browning appear. Put this mixture into a blender.
Lift the carrots and celery out of their cooking water and put them in the blender. Add a ladle or two of the cooking water, and purée very smoothly. You will need to do this in 2 batches; once you are done, swish out the blender with the cooking water and add it back in with the carrots (soup).
This much can be done in advance; when ready to serve the soup, add the honey, orange juice, buttermilk and sherry, and heat through. Although I rather think this could work as a cold soup in the summer as well, in which case just whisk them in. In either case, pass some good thick yogurt or sour cream with the soup.
Last year at this time I made Creamy But Non-Dairy Pumpkin Soup and Rum & Raisin Baked Apples.
Read More..
As my soup cooled I realized it would probably be just as good served cold as hot, which really makes it versatile. Making it in advance will allow the flavours to develop thoroughly, so if you can do that, its a good idea.
6 to 8 servings
1 hour prep time
1 kilo (2 pounds) carrots
3 or 4 stalks of celery
6 cups water
1 1/2 teaspoons salt
12 green cardamom pods
1/4 teaspoon black peppercorns
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 orange
2 tablespoons unsalted butter
2 tablespoons honey
the juice of 1 orange
2 cups buttermilk
1/4 cup sweet sherry
sour cream or yogurt to garnish
Scrub or peel the carrots, and cut them into chunks. Wash and trim the celery and cut it into somewhat larger chunks. Put them in a large soup pot with the water and the salt. Bring to a boil and boil gently but steadily for 30 minutes, until the carrots are tender.
Meanwhile, crush the cardamom pods enough to be able to remove the green papery husks (discard them) then grind the seeds with the peppercorns. Peel and grate the ginger. Wash the orange well (with soap) dry it, and grate the orange zest. Heat the butter in a small skillet and cook the cardomom, pepper, ginger and orange zest in it for 3 or 4 minutes, stirring regularly, until slight signs of browning appear. Put this mixture into a blender.
Lift the carrots and celery out of their cooking water and put them in the blender. Add a ladle or two of the cooking water, and purée very smoothly. You will need to do this in 2 batches; once you are done, swish out the blender with the cooking water and add it back in with the carrots (soup).
This much can be done in advance; when ready to serve the soup, add the honey, orange juice, buttermilk and sherry, and heat through. Although I rather think this could work as a cold soup in the summer as well, in which case just whisk them in. In either case, pass some good thick yogurt or sour cream with the soup.
Last year at this time I made Creamy But Non-Dairy Pumpkin Soup and Rum & Raisin Baked Apples.
Friday, February 28, 2014
Seafood stir fry with ginger
Seafood Stir Fry
Here is what you need:
1lb jumbo shrimp
about 5 mussels in halve shells
2 lobster tails chopped in sections
3 table spoons of chopped ginger
1 jalapeño pepper minced
1 yellow 1 red sweet mini peppers minced
3 cloves of mince garlic
1/2 a small onion diced
2 stalk of green onions chopped
a pinch of sea salt
2 table spoon of olive oil
1 table spoon of splenda or 2 teaspoon of regular sugar
2 teaspoon of granulated chicken stock ( alternative to MSG)
2 table spoons of oyster sauce.
Directions:
In a small pan add 1 table spoon of olive oil, add ginger and garlic until it starts to turns golden brown then add the onions and all the peppers along with a pinch of salt, stir frequently for about 30 seconds and set it aside. In another medium to large pan, add two table spoons of olive oil, all the seafood together and with the splenda or sugar, granulated chicken stock and oyster sauce, stir well then add the ingredients from the small pan. Cover for about 5 to 6 minutes. Sprinkle chopped green onions and serve with a side of white jasmine rice.
Monday, February 3, 2014
Ginger Lime Parsnips
Well, this was ridiculously simple for how tasty it turned out. There isnt much else to say about it... except, enjoy!
4 servings
20 minutes prep time
450 grams (1 pound) parsnips
1/4 teaspoon finely grated lime zest
the juice of 1 large lime
2 tablespoons finely minced preserved or candied ginger
1 tablespoon butter
salt & pepper
Peel the parsnips and cut them into slices. Put them in a pot with water to cover, and boil them until tender, about 6 to 8 minutes. Drain well, keeping them in the pot.
Add in the lime zest and juice, the ginger, the butter, and season with just a shake each of salt and pepper, and mash thoroughly. Return to the stove, stirring frequently, until all the moisture is absorbed.
Read More..
4 servings
20 minutes prep time
450 grams (1 pound) parsnips
1/4 teaspoon finely grated lime zest
the juice of 1 large lime
2 tablespoons finely minced preserved or candied ginger
1 tablespoon butter
salt & pepper
Peel the parsnips and cut them into slices. Put them in a pot with water to cover, and boil them until tender, about 6 to 8 minutes. Drain well, keeping them in the pot.
Add in the lime zest and juice, the ginger, the butter, and season with just a shake each of salt and pepper, and mash thoroughly. Return to the stove, stirring frequently, until all the moisture is absorbed.
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