Ginger Jar Food
Archive for June, 2011
June 9th, 2011
Pea, broad bean, pecorino & mint crostini
Some would say the mixture of peas, broad beans and mint has haunted GJ since we made it for 1000 people at the Saachi gallery last year, but even so, I never tire of it. Here we’ve mixed it with shavings of aged pecorino to contrast the sweetness. Make them large or small, but do make them. more >
June 9th, 2011
Sea bass ceviche with chilli, lemon & chives
Thanks go to Zucca for this one. I ate a similar version there last week and have been trying to recreate the recipe ever since. The key here is the quality of the ingredients – thinly sliced, super fresh sea bass is ‘cooked’ in Maldon sea salt and lemon juice, then dressed with your very best olive oil and some finely sliced chilli and chives. It’s genius, ready in under 10 minutes, and perfect for summer. more >
June 9th, 2011
Courgette, feta & red onion fritters with saffron aioli
Inspired by Claudia Roden, jiggled around by GJ Jenny, refined by GJ Lucy, all the best recipes evolve over time. This little pan-fried courgette fritter is spiced with sumac and aromatised with dill and mint, although you can substitute other herbs if you’re not a dill fan! The saffron aioli ties everything together with a hit of savoury luxury. more >
June 9th, 2011
Cajun chicken with fennel ‘slaw
There had to be one recipe suitable for the BBQ in the summer edition. This Cajun-spiced chicken is super easy and can be cooked in the house or out in the garden. The fennel ‘slaw is the star of the show for me though – sliced fennel, red onion and carrot mixed with chives, sour cream and maple syrup for sweetness (trust me, it works!). more >
June 9th, 2011
Butternut squash fritti with chilli mayo
A couple of months ago I was doing butternut squash tempura with ponzu dipping sauce, here it’s reinvented as an Italian style fritti, with a brilliant batter incorporating sage & cider vinegar. Have a go using courgettes, sweet potato, slices of fennel or florets of cauliflower to create a vegetable fritto misto. more >
June 7th, 2011
All spice, cinnamon & chicken börek
These little börek can be made with almost any filling which is in some way true to the eastern Mediterranean or northern Africa. I recently bought the Silvana Rowe book, Purple Citrus & Sweet Perfume, which is stuffed full of ideas for all manner of mezze and highly recommended if you need your own inspiration. The GJ version uses a spiced chicken & onion filling and is served with a coriander yoghurt to add some citrus punch. more >