Ginger Jar Food
Archive for January, 2011
January 17th, 2011
Ski Chalet Catering
GJ Jenny is once again off to the French Alps this weekend (where the food dream all started back in 2006) to cater a private chalet in St Martin de Belleville. I’m being snow-trained out by the same group as last year who were won over by the tasty but simple breakfasts and four-course dinners (five if you count cheeeeeeese). more >
January 6th, 2011
Pan-fried duck with pak choi, chilli & ginger
Asian dishes are always a good place to turn to when looking for speedy & simple. Very few dishes require any form of long slow cooking, preferring high heat, fresh ingredients and store cupboard staples to create dishes in minutes. This duck recipe combines classic stir fry technique (the vegetables) with the best way (in our opinion) of getting the most from a lovely duck breast… more >
January 6th, 2011
Warm salad of smoked mackerel, tomatoes, sour dough bread & fresh herbs
Using bread in a salad is a great way of making it more hearty, but also adding different textures to the dish to create interest as you eat your way through it. Here the combination of hot, grilled mackerel, the juices from the tomatoes and the herby dressing make for a filling winter dish. more >
January 6th, 2011
Pork chops with cider & mustard
Pork + cider+ mustard = age old winning combination. Pork and apples is obviously a long-standing match, but adding the mustard brings a spicy edge to tie the whole thing together. Here we pan-fry a healthy-sized pork chop, also using the one pan to make the sauce. Excellent served with mash, polenta or wild rice and some winter greens such as curly kale or Swiss chard. more >
January 6th, 2011
Mussels with chorizo & chickpeas
Here, I’ve updated an old GJ recipe for this sharing edition of our newsletter. Mussels + chorizo is an excellent dish for summer eaten in small quantities with fresh bread and a glass of chilled sherry – Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado - whatever your tipple of preference. Mine is Oloroso if anyone is looking for gift ideas… Using vac-packed mussels, found in most supermarkets, is a good cheat here if you don’t want to do your own scrubbing and beard removal – pick up the ones in white wine (Waitrose do a great version for £2.99) as this will get the flavours for your broth going right from the start. more >
January 6th, 2011
Spiced red lentil, pea & coriander soup
Half way between a hearty soup and a stew, this dish is cheap as chips to make and certainly helps clear the airwaves of any lingering winter blockages (especially if you use as much extra spice as I do!). The lentils give a rich, thick texture to the soup while the peas add sweetness and vibrancy to balance the whole thing out. Tuck in with some toasted pitta or even try making our cumin flat breads. more >