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January 30th, 2012
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.
January 30th, 2012
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!
January 30th, 2012
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.
January 30th, 2012
No bread, gluten free veggie burger
GJ Callan had to sell me on this one, but after making it for me one lunch time she had me sold. You make a ‘burger’ from chick peas, mixed sprouts such as alfalfa, heaps of fresh herbs and some lemon zest and juice, griddle then bake it, and finally, stuff it full of more vegetables or salad. We used avocado, cress and our slow roast tomatoes, but think that roasted peppers or pumpkin & rocket would be amazing too.
January 30th, 2012
Salad of rare roast beef, tomato, spelt, artichoke, rocket & tapenade
I wandered around Covent Garden for 15 minutes or so the other day, trying to think of somewhere I could go to eat healthy stuff, on the move. There wasn’t a lot of choice. Why not underpin the healthy eating with the January saving regime and take a lunchbox to help control what you’re eating? This salad was made from left overs and fridge favourites. We used our staple slow roast tomatoes to bring a hit of sweetness and grilled our own artichoke hearts (use frozen or canned in water) to keep a lid on the oil quantities.
October 20th, 2011
The season of the canapé
Our chefs are busy all year round making bite-size morsels of loveliness for private & corporate events across London, but around this time of year everything starts to step up a gear! Check out our new festive canapé menu and updated canapé gallery to see what wonders we may be able to bring to your party.
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October 12th, 2011
Sticky pumpkin pudding
Here at Ginger Jar we love a good old hearty British pudding and, as it is nearing Halloween why not try this traditional classic with a seasonal twist after a cold night trick or treating. Grab a bowl , put your slippers on and wrap up in front of a warm log fire … enjoy!
October 11th, 2011
Win a Halloween Hamper…
COMPETITION: If you have any delicious Halloween related recipes that you want to share with us to be in with a chance of winning a ‘Halloween Hamper’ courtesy of Ginger Jar Food, then like us on Facebook and post us your idea before the witching hour on 31st October 2011… more >
October 10th, 2011
Rose veal chop with Madeira cream sauce & winter greens
My fairly classic training and time in France has given me a real love of sauces. Pan sauces are fantastically tasty and easy to create and a quick alternative to spending hours making a teaspoon of jus. Here we use the remnants of veal that have caramelised and stuck to our pan when searing as the base of our Madeira cream sauce. Deglaze, reduce, thicken with cream, eat. Mmmm…
October 10th, 2011
Drop pancakes with maple syrup, crispy bacon & strawberries
The ultimate proof that salty and sweet go together like Ying and Yang, this American brunch classic is an easy one to replicate well at home. Crisp your bacon in advance and have maple syrup and sweet, chopped strawberries at the ready; all you need to do is cook up stacks of pancakes (the quantity depends on how many mouths you’re feeding, and how hungry/greedy the rabble is).