Ginger Jar Food
Archive for April, 2012
April 20th, 2012
Canapé: seared mackerel with peanut, tamarind & lime
A new canapé on our list, this super fresh bite uses a thick Asian pesto, made with peanuts, tamarind, lime and fresh coriander root, to give a zing to the seared, fresh mackerel. Stack on a rice cracker for crunch and top with micro herbs for colour.
April 19th, 2012
News Flash: Intern required for vibrant catering company (yes, us)
It’s that time of year again when the work piles up and we think we could definitely do with an extra pair of hands. What do we have to offer a fresh faced intern? Direct access to how a small catering company works, from the ground up. If you’re looking to find a way into the catering or food industry, but need some experience to back you up, then why not apply for our internship? ps. our last intern is now a fully fledged, permanent, paid-up member of the team!
April 19th, 2012
Simple BBQ sauce
This simple, spicy BBQ sauce recipe is a multi-functional delight. It features most recently on our pulled pork sausage rolls, but has also made an appearance on sticky ribs and buffalo wings. It takes 20 mins, tops. Try it!
April 13th, 2012
Review: José, a Bermondsey Street tapas & sherry bar
OK, so I need to mix things up and stop focussing my entire food discovery around sherry & tapas (see Morito review), but following an extended love affair with Brindisa, I’m a José Pizzaro groupie. Blush. The occasion? A meet up with some ex-Leiths, chef-type friends to gorge on charcuterie and share the odd glass of white wine on a sunny (#fail) evening.
April 13th, 2012
Review: Morito, a lot to live up to…
I visited Moro many years ago with one of my very best friends. It was one of the most memorable meals of my life, heightened by a clandestine afternoon off work, a super strong but perfectly made lunchtime cosmopolitan and, of course, by some incredible food. I’d heard of Morito’s opening and can’t understand how it’s taken me so long to visit Moro’s little brother(?), sister(?), but when someone asks if I want to partake in sherry & tapas on an evening, I’m pretty much a sure thing.
April 2nd, 2012
Lamb cutlet with anchovy & rosemary breadcrumbs, salsa verde
Lamb and anchovy are made for each other. The sweetness of the charred lamb cutlet, which has been brushed in runny honey to help it caramelise when seared, is brought to life when then dunked in fine anchovy, rosemary and parsley breadcrumbs before being briefly roasted. Make a simple salsa verde with light herbs such as mint, basil and more parsley to serve alongside your cutlet, and you’ll be in Spring time heaven.
April 2nd, 2012
Coconut & black pepper prawns with mango & apple salad in nahm jim
This dish is a brilliant way to get your fix of hot, salty, sweet ‘n sour. Succulently sweet king prawns (use the biggest and best you can find) are dipped in egg white then rolled in grated coconut, freshly ground black pepper and some sea salt, then deep or shallow fried. The black pepper gives a sharp heat against the sweet coconut, but the extra element comes from a little salsa-ey salad made up of mango, apple and baby herbs, tossed in nahm jim, a Thai dressing incorporating chilli, garlic, fish sauce, lime juice and palm sugar.
April 2nd, 2012
Pulled pork belly sausage rolls with spicy home-made BBQ sauce
These little spicy pork rolls will make an appearance on our bowl and canapé menus, because we think they’re that good. Slow cooked pork belly is stripped and mixed with some of our home-made BBQ sauce before being wrapped in puff pastry, slathered with egg yolk and sesame seeds, and baked into delightfulness. A little more effort than your average sausage roll, but well worth it.
April 2nd, 2012
Ricotta & spinach gnudi with sage butter
These little poached then pan-fried gnudi (pronounced nuddy, I believe) are a lighter version of the more commonly known 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.
April 2nd, 2012
Seared tuna with lemongrass guacamole
Replacing some of the lime juice in your guacamole with the citrus notes of lemongrass takes this classic dip in an Asian direction. The next step is to get some spanking fresh tuna, portion it into small pieces, season it well with salt and pepper and sear in it a very hot pan for a few seconds on both sides. Ready in under 10 minutes, this dish can make a great starter, tasting plate or even canapé if you pop your tuna on a small rice cracker.