Ginger Jar Food
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April 12th, 2013
Japanese beef salad w/ radish & kohlrabi
We use multiple types of in season, crispy, fiery radish to bring flavour and texture to this Japanese beef salad.
Not words we often go in search of at Ginger Jar, but ‘low-fat’ and ‘healthy’ certainly apply here, so update your lunchbox or fix yourself a quick and simple, mid-week supper. more >
April 12th, 2013
Prawn & chive pot stickers w/ ginger dipping sauce
Taking the simple steamed dumpling one step further, these bang in season prawn and chive pot stickers first get gently fried to create a little crisp texture. Serve with a potent ginger dipping sauce and you have an easy dish for any Asian banquet or dim sum platter. more >
April 12th, 2013
Baked raspberry cheesecake w/ white chocolate & black pepper
Who doesn’t love a cheesecake? This baked raspberry cheesecake is unusually combined with black pepper and (more obviously) white chocolate, to create layers of loveliness, with a spicy after shock. This recipe is extremely easy to make, plus, you can get rid of some stress with a rolling pin, a plastic bag and a number of digestive biscuits… more >
April 12th, 2013
Chinese BBQ venison w/ pak choi & sesame praline crumb
Venison is now very much in season, and its strong, gamey flavour takes on this sweet & sharp BBQ sauce perfectly. Create balance and texture with the addition of our sesame praline crumb and add some lightness with gently pan-steamed pak choi. more >
April 12th, 2013
Chilli broccoli salad w/ toasted cashews & pickled ginger
Vibrant greens with flecks of bright red make this chilli broccoli salad a feast for the eyes before you even pile in with your gnashers. It’s a perfect, healthy lunch or side dish. Plus, the addition of toasted cashews creates a creamy foil for the fiery dressing. more >
February 25th, 2013
Trio of crispy stuffed Gordal olives
Gordal olives, from the Spanish for ‘giant’, are plump, oversized olives with a hearty, meaty texture – just perfect for generously stuffing, breading, and deep frying until crispy. more >
February 19th, 2013
Potted roast & smoked salmon w/ fennel, spring onion & pickled cucumber
We were asked if potted salmon could make an appearance on the menu at a recent wedding tasting, but having cooked our usual version 1000+ times, I decided to research and revamp my recipe. Phil Howard was my inspiration for this new version of potted salmon, keeping more texture involved, as well as bringing in aniseed flavours with fennel & Noilly Prat.
February 14th, 2013
Beef & Ale Yorkshire Hotpot
So named due to the ale we used (Black Sheep Brewery), rather than to offend any Lancastrians (including by Grandma), this Yorkshire hotpot dish started life by christening my new slow cooker yesterday. When using strong flavours like ale, sweet mustard & strong beef stock, you can, on this occasion, get away without slowing cooking onions and browning meat.
February 13th, 2013
Nduja, broad bean, avocado & cheese quesadillas
Nduja, the spicy, spreadable salami, is popping up all over the place right now – melted into pasta sauces, fried alongside mussels and squid, and even just smeared onto a warm crusty slice of sour dough. Here’s how we used it when creating our street food menu.
February 11th, 2013
Crepe cake + wine match
The delectable Miss Bouquet has taken Ginger Jar’s crepe cake recipe and matched it with a lip smacking dessert wine.