Ginger Jar
GINGER JAR
= FOOD HEAVEN
We cook
We listen
We create
We advise
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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!
LATEST >
Grilled mackerel, charred broccoli & aubergine chutney
Grilling slim, oily fish fillets such as mackerel is the perfect way to cook them. Skin side up, a little salt and pepper, 3 to 4 minutes, and you’re left with crisp skin, juicy flesh on the underside, and bags of flavour. To accompany our lovely fish, we created a charred broccoli dish and a roasted aubergine chutney. Again, add them to your toolkit for mix & match suppers.
Monkfish tikka, brown basmati pilaf
I love a curry, but there can be a lot of oil, or ghee or white rice or bread involved, all the things I’m supposed to be avoiding for January. So, rather than admit defeat and let Rivita take over, we came up with this low fat tikka and brown basmati pilaf recipe to bring protein and good grains into our diet. It’s quick and simple so can form part of a tool box of ideas to keep you well fed, in a healthy way!
Spicy grilled chicken with chucumber
I did notice a little theme when writing this newsletter, spice was cropping up A LOT. In my mind if I can’t have cream, butter, carbs or too much sugar, then I’ll turn to my spice box to bring the healthy stuff to life. Here we quickly grill some chicken, which has been marinated in a spicy rub and serve it with chucumber, an Indian salsa made from cucumber, tomato and chilli. It’s excellent.
