= 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!
Created for a recent wedding tasting, our beetroot carpaccio recipe uses three types of beet to build layers of flavour and colour. Combined with grilled goat’s cheese and garnished with celery leaves, home-made pumpkin seed oil, sherry vinegar & honey, it’s a perfect autumnal salad.
Who doesn’t love hot ham & cheese? We’ve served these delightful little croquettas at many a canapé party, across London and beyond, and now we’re sharing the recipe with you…
These little poached then pan-fried gnudi (pronounced nuddy, I believe) are a lighter version of the more commonly cooked potato gnocchi. Here no potato is used, just a little flour and egg to bind the mixture of drained ricotta, wilted spinach and handfuls of Parmesan. The mini dumplings are then poached briefly in boiling salting water before being fried off quickly in a simple sage butter. Crispy-fried sage leaves give the dish some texture.