= FOOD HEAVEN
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Established and run by qualified chef Jenny McNeill, Ginger Jar is a boutique London caterer offering a range of services, all focusing on food.
From hands-on cooking to event management and menu design, we are well positioned to serve and impress!
I’m a massive chicken wing fan. And, having recently eaten my way through the Wishbone, Brixton menu, there was no way a wing recipe wasn’t going to appear in this issue. These sweet, sticky soy & honey chicken wings are quick and easy to make, and simply delicious. You can also adapt the recipe to cook larger pieces of meat to create a main meal.
GJ Callan recently had a version of these Chinese BBQ pork steamed buns at Flesh & Buns in Covent Garden, and has since had a hankering to recreate the magic. This recipe takes a little time, with the bread making and slow meat cooking being multi-step processes, but follow the simple techniques and you’ll be slapping yourself on the back with the results.
Taking the simple steamed dumpling one step further, these slightly crunchy prawn potstickers also get gently pan-fried to create a crisp, outer texture. Serve with a potent ginger dipping sauce and you have an easy dish for any Asian banquet or dim sum platter.